Downtown Manhattan Dining Guide to Eat Drink Local Week

Today marks the start of Eat Drink Local Week, seven days of parties and restaurant specials designed to show off the best of our foodshed. Uptown, downtown, in north and south Brooklyn and all the way out to the East End…

Today marks the start of Eat Drink Local Week, seven days of parties and restaurant specials designed to show off the best of our foodshed. Uptown, downtown, in north and south Brooklyn and all the way out to the East End of Long Island, our partner restaurants will be showcasing Eat Drink Local specials that feature strawberries, peas, green garlic and chives, rhubarb, lamb, oysters and yogurt, otherwise known as the Seven Ingredients of the Week we’ll be lauding until June 30.

To help you plan your dining deliciousness, below is a list of every participating restaurant in Downtown Manhattan and a link to their Eat Drink Local menus, which include Gramercy Tavern’s Strawberry Pie with Graham Cracker Crust and Ginger Ice Cream, The Harrison’s Lamb Milanese, Pure Food and Wine’s Local Rhubarb Streusel Cake and Local Housemade Frozen Yogurt, Vandaag’s Green Garlic Braised Lamb Neck with Cheese Curd Whipped Potatoes, and finally, Jimmy’s No.43′s Spicy Lamb Burgers on an Orwasher’s Bun and topped with Sautéed Green Garlic and Ronnybrook Farm Yogurt and Feta Sauce.

Check out the links below (and visit our complete list of restaurants around the region) to see what you’ll want to be eating at your old (and new) favorites throughout the coming week:

Almond

15 East

Back Forty

Bobo

Bubby’s Pie Company

Colicchio & Sons

Cookshop

Craft

Craftbar

El Quinto Pino

EN Japanese Brasserie

Five Points

Gramercy Tavern

Hearth

Hecho en Dumbo

Hundred Acres

Il Buco

Jimmy’s No. 43

Macao Trading Co.

Mae Mae Café

Momofuku

Northern Spy

Pure Food and Wine

Resto

The Green Table

The Harrison

Tocqueville

Txikito

Vandaag

 

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With an affinity for making lists (complete with check boxes), a history of smuggling goat cheese into college cafeterias and a never ending obsession to perfect her pie crust, it was only natural that Michaela Johnson would find her way into the position of planning and executing events for a food magazine.