Gramercy Farmer & the Fish

Purdy’s Farmer & the Fish, which debuted inside a North Salem, New York, farmhouse in 2012, helped turn Westchester County into a dining destination. Now co-owners Edward Taylor and chef-farmer Michael Kaphan are bringing a bit of North Salem to Gramercy with this city sibling: More than three quarters of the produce used at the restaurant is harvested at the team’s five-acre Hudson Valley farm. (Seafood is sourced from Taylor’s sustainable wholesale company, Down East Seafood.) Inside the 150-seat dining room—decorated with whitewashed shiplap panels, black-and-white photographs depicting farm life and rotating bookcases lined with tomes dedicated to fishing and agriculture—Kaphan serves seasonal plates like bone-in, house-smoked pork belly with fried green tomatoes, a sushilike composition of the daily catch over riced root vegetables, and a monkfish milanese served with bitter farm greens and sun gold tomatoes. At the gray marble-topped bar, cocktails also use herbs and produce from the farm, as does the beer program: Rotating beers, made in partnership with Chatham Brewing, include a witbier flavored with Purdy’s farm honey and a pumpkin lager with Purdy’s gourds.