A place that buys the best produce they could find that week, to serve only that to it’s customers. A place that therefor doesn’t waste. The produce being either a cow, a pig or even just vegetables. That place is Black Tree, hidden away on Orchard St. in Manhattan.
The philosophy behind Black Tree is to keep it local and sustainable, and even more important, delicious. As they state: We stay active, so the menu stays active. Sesonal – Fresh – Innovative. Black Tree emerged from Sandy Dee Hall and Macnair Sillick, who both stem from New York City’s hinterland
The secondary and even more important effect, is that it educates the customers in these things. That you just can’t get everything you want, when you want it, but you must respect what nature had to give that week.