At Good, the staff members take the restaurant's namesake in several different directions. Chef Steven J. Picker and his crew strive to create a menu of good casual comfort cuisine by sourcing it locally. But the good doesn't stop there. The eatery is also a High Road Restaurant, which means it follows the Restaurant Opportunities Center of New York's guidelines for fair treatment of its employees.
Think Globally, Eat Locally
Picker believes it's important to not only honor the food on the plate, but pay attention to how the food gets there. That's why many of the ingredients on Good's menu, such as the ones below, are locally sourced.
From the Press * "It is possible to eat unusually, eclectically and very well at Good." ? New York Times * "Begin with a Sandia Limonada, with watermelon-infused vodka, triple sec, and fresh lemonade, end with hot orange-scented doughnuts served with three sauces . . . and the name will seem something of an understatement." ? New York magazine * "When the food does come, you may mentally rename the place 'great,' or even 'wonderful.' Evoking the latter are two plump chicken sausages and a side of crispy mushroom polenta cake, while a BBQ pulled-pork entr?e . . . approaches the former." ? TimeOut New York * "Yes, it's true: this charming local fave lives up to its preordained reputation, and has done so since opening . . . The pale, earthy, and appealing dining room has a soothing, intimate, and laid-back air, as if to whisper, 'Stop by anytime.' . . . The menu displays a greatest-hits list of comfort food favorites that are given a globally inspired turn." ? Michelin Guide
Cosmas Bisticas's life took him to Greece on two separate occasions. The first was a family move that allowed him to spend most of his adolescence surrounded by Athenian street markets. The second was a sojourn after culinary school, which allowed him to learn about the evolution of Greek cuisine as he cooked in the country's restaurants. Together, these two experiences taught Chef Bisticas to appreciate the ingredients, flavors, and techniques that define Greece's culinary traditions, as well as the efforts of contemporary Greek chefs who embrace their regional identity through modern cooking. As the consulting chef for Zagat-rated Okeanos, Chef Bisticas allows his insight to shape the menu of time-honored staples and updated classics. This selection prominently features whole fish, including grilled striped bass that the Village Voice placed on its 2010 list of 100 Dishes to Eat Now and praised for its delicate flavors of rosemary and bay leaves. The menu also presents classics—wood-grilled-eggplant salad and spanakopita—and updated alternatives, such as mussels steamed in a lobster-bisque-butter sauce. To complement this range of flavors, the restaurant’s wine list draws heavily from vineyards throughout the Grecian islands. Clustered branches hang from the ceiling almost like driftwood, lending a rustic vibe to the restaurant's casual ambiance. Simple wooden tables are lined up across the earthen tile floors, catching the natural light that streams through the french doors and reflects off the stark-white walls. A glass display case at one end of the bar brims with whole fish, reminding diners of the eatery's commitment to Mediterranean cuisine.
Brazil Bronze Glow Bar owner Sally Blenkey-Tchassova knows how difficult it can be to get pale skin to cooperate. She spent her childhood in England applying self-tanning creams to her naturally ivory skin, trying every formula and label she could in her ongoing quest to find the perfect, long-lasting solution. It wasn't until she moved to New York City and found a passion for the highly competitive??and very tan??world of ballroom dancing, that she gracefully stumbled upon the concept of airbrush tanning. From that moment on, she decided to learn everything she could about airbrushing, daring to dream about a world where every pale person could instantly transform herself into a Brazilian goddess whenever she pleased. However, her first attempts with highly perfumed, commercial-grade formulas left her feeling sick, so she took it upon herself to build a better bronze, eventually perfecting a 95% organic product, as well as a sculpted application designed to add subtle definition to curves, d?colletage, and the body's natural pinstriping.
According to New York magazine, Blenkey-Tchassova now divides her time between "the West Coast for celeb regulars and awards-season appointments" and the New York City salon, which has blossomed into an international operation recognized by numerous media outlets, including Allure magazine, which noted, "Her spray gun creates streak-free color that fades as evenly as the real thing." Salon technicians even travel to bring the airbrush experience to homes, offices, or subterranean doomsday bunkers, and further boost clients' self-confidence by planning flirty boudoir photo sessions.
At Cozumel Grill & Tequila Bar, good food, drinks, and entertainment reward diners drawn in by the bright, laid-back atmosphere. While diners nosh on spicy barbecue wings, bartenders put out mouth fires with 40 domestic and imported beer selections and 30 types of tequila, along with a lineup of frozen drinks and specialty cocktails. Chefs bake corn tortilla-based chicken or beef enchiladas with cheese and ranchero sauce, and satisfy vegetarians or reformed steak knives with equally tempting eats such as grilled veggie tacos with roasted red peppers and goat cheese. The restaurant is housed in an historic carriage house, where brick walls and a cobblestone-like floor create a pleasant contrast against party lights and multiple TVs. During warmer months, patrons entertain themselves by listening to live music on the patio, while winter's howls are drowned out by the cheers of pool or darts players and the exuberant zither music that mysteriously emanates from the cozy fireplace.
Flames dance inside the wood-fired oven at The Gate House Cafe, heating its gleaming surfaces to temperatures as high as 700 degrees. The oven's radiant heat is the backbone of the eatery's rustic, comfort-driven menu, yielding dishes that range from gourmet pizzas and chicken wings to wood-fired macaroni and goat cheese.
Gate House Cafe's pizzas are named after Rochester landmarks, but their culinary inspiration comes from southern Italy. Chef Ross Hopkins and his team knead dough made with Tipo 00 Italian flour, topping it off with organic mozzarella and tomatoes from San Marzano valley. They serve creative pies, too, such as the ones below, and often use ingredients from their organic garden.
|The MAG||The Park Avenue|
|Asiago and ricotta cheeses lend an extra layer of creaminess to the MAG pie, and fried eggplant adds toothsome texture.||Hummus is an unexpected pizza-topper, but here, it works well alongside grilled vegetables, goat cheese, roasted garlic, and tomato coulis.|
|The Strasenburgh||Gluten-Free or Vegan|
|With toppings that include blackened sirloin, blue cheese, and asparagus, The Strasenburgh delivers the sumptuousness of a steak-house dinner in pizza form.||Chef Hopkins is happy to accommodate gluten-free and vegan diners.|
In 1909, Frank Pepe immigrated to the United States from his native town of Maiori, Italy. He was poor, illiterate, and just 16 years old?but he had a strong work ethic. After a stint in a New Haven factory and service as an Italian solider in World War I, he settled down for good in New Haven with his wife, Filomena, and started a bakery delivery service. But because he couldn?t read, he had trouble deciphering the orders. So he started having his customers come to him, and in 1925, he and Filomena added a simple item to the menu: Neapolitan-style pizzas.
To this day, the staff still heats up coal-fired ovens to bake the original tomato pies that Frank and Filomena first made famous. They can also add toppings such as bacon, Italian-imported anchovies, and house-roasted red peppers to their pizzas, or create specialty pies such as their signature white clam with olive oil, fresh garlic, and oregano. Diners can pair their pies with Pepe?s salad, tossed in balsamic vinaigrette, or have the server tap draft brews such as Sam Adams Boston Lager and Peroni. They?ve served Foxon Park soda since 1925, so diners can request bottles of cream soda or diet white-birch beer made from only the sveltest birch trees.