Farmstand

Farmstand is New York City’s destination for fresh, hyperlocal, seasonal salads with an edge.

The goal at Farmstand is two-fold: to offer customers fun, filling salad options while simultaneously staying transparent about their ingredients by showcasing only the best seasonal produce sourced from local farms.

All of Farmstand’s ingredients — from their lettuces, to their cheeses, to their honey (produced by their owner’s grandfather, one of the top beekeepers and honey producers in the tri-state) — are sourced from within 150 miles of New York. Their menu changes several times each season so their customers are always guaranteed exciting new salad options made from the best produce around. Thirsty? They offer a selection of local beers and craft session cocktails, too.

KBBQ

Since 2010, Korilla has roamed the streets of NYC in its tiger-striped truck introducing Korean burritos, rice bowls and tacos to the masses. Along the way it has created a cult, following the truck. KBBQ by Korilla is an offspring that brings a new wave of creative Korean dishes that continues the ritual of discovering gems on the streets of NYC.

Mr Bing

When owner Brian Goldberg studied Chinese in Beijing in 1998, he ate bings everyday outside his school made fresh by a friendly woman on the back of a bicycle cart. He loved bings so much, he was inspired to bring it back to America.

Mr Bing’s mission is to bring traditional Northern Chinese street crepes (‘jianbing’, 煎饼) to America. For those already familiar with ‘jianbing,’ they aim to instill a vibrant sense of nostalgia for the China street culture they remember.

Kuro-Obi by Ippudo

Kuro-Obi by Ippudo brings the precise craft of true Japanese ramen making into the take-away format. Ippudo’s Ramen Master has created a new take-away ramen recipe which focuses on “tori paitan”, a deliciously silky chicken base. For anyone who doesn’t have the time to enjoy the full Ippudo NY dining experience, Kuro-Obi is the answer – offering the style and exceptional quality without the infamous wait.

Roberta’s

Since opening in Bushwick in 2008, Roberta’s has become a neighborhood institution, a culinary destination, and an incubator for progressive entrepreneurship. Their mozzarella is made fresh every morning, salumi comes from American and Italian producers, and local, seasonal vegetables are used throughout the year.

Bangkok Bar

Bangkok B.A.R (born and raised) showcases Thailand’s fresh, authentic street food, serving original family recipes straight from the kitchen. Utilizing traditional ingredients and techniques, their bold yet harmonious flavors bring a taste of Bangkok culture to the NYC food scene.

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