Paris Smeraldo and Meg Lipke opened Northeast Kingdom in the Fall of 2005 in Bushwick, with the help of family and friends. The husband/wife team found inspiration for the restaurant in the farming communities and deer camps of their native Vermont. The contemporary-American menu emphasizes the seasonality of the Northeast.
Our long standing relationships with local farms and organic purveyors as well as seasonal foraging and our own farming are fundamental in crafting our menus. The time we spend tending our garden and traipsing through the woods is time we happily spend, for it allows us to share the most pristine wild edibles with our guests. Below are a sample of food grown and foraged this past season.
Spring: ostrich ferns, ramps, tout lily, spring beauty, stinging nettle, lambs quarters, dandelion greens, wood sorrel, black birch, elderflower, black locust, cattails, garlic mustard
Summer: elderberry, gooseberry, cattail, sheep sorrel, wood sorrel, violets, purslane, dames rocket, sour cherries, sumac, milkweed, thistle, wild grapes, black locust flowers, goose foot
Fall: apples, pears, honey from our bees, autumn olive berries, crab apple, mushrooms: maitake, oyster, black trumpet, hedgehog, lobster and golden chanterelle
FROM OUR GARDEN
garlic, greens, radish, borage, sorrel, pole beans, heirloom tomatoes, edible flowers, lemon balm, basil, thyme, mint, kale, peas, carrots
CHEF: Troy Sand
GENERAL MANAGER: Sarah Roxanne Shields
ASSISTANT GENERAL MANAGER: Sara Edwards