Your goal: to change the food world.
Do you a) become a soapboxing freegan or b) get a master’s in food studies and open a coffee house/dry goods grocery/cooking school in Chelsea?
Haven’s Kitchen owner Alison Schneider went with B.
Starting tomorrow, sip espresso and shop sustainably produced condiments (Sir Kensington’s, Crown maple syrup), drinks (Bellocq tea), sweets (Mast Brothers chocolate, Whimsy & Spice marshmallows), baked goods (Grandaisy Bakery, Hot Bread Kitchen), and culinary accompaniments (La Boîte à Epice spices).
Chef Julia Sullivan’s creatively comfortable classes and tastings commence January 23 with a winter produce market run. If you have toque trepidation, green-minded chefs Dan Kluger (ABC Kitchen), Mike Anthony (Gramercy Tavern), and Gabrielle Hamilton (Prune) will host monthly supper club dinners.
Sunday brunch (with unlimited mimosas) starts flowing in late spring. Plus, the entire space (including a second-floor French salon and rustic dining room) is available to rent.
Sounds like an easy choice.
Haven’s Kitchen, 109 West 17th Street, between Sixth and Seventh Avenues (212-929-7900 or havenskitchen.com).
Photo: Jen Grossman / Courtesy of Haven’s Kitchen