Time Out says
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Vicki Freeman and chef-husband–co-owner Marc Meyer want Cookshop to be a platform for sustainable ingredients from independent farmers—
a place where the dishes are made from vegetables grown with minimal fertilizer and animals that were raised humanely and without growth hormones or antibiotics. True to its mission, Cookshop’s ingredients are consistently top-notch—and the menu changes frequently.
156 Tenth Ave
|Cross street:||at 20th St|
|Transport:||Subway: C, E to 23rd St|
|Price:||Average main course: $22. AmEx, MC, V|
|Opening hours:||Mon-Fri 8am-11:30pm; Sat-Sun 10:30am-4pm, 5:30-11:30pm|
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