Ecuador-born proprietor Alfonzo Zhicay formerly served as the head catering chef at Blue Hill at Stone Barns and brings that famed eatery's ethos of sustainability and freshness to this culinary undertaking. The menu is a daily reflection of what's available at the Jackson Heights Greenmarket, and the dishes a direct connection between diners and the upstate farms from which the food is sourced. A fall season risotto, fresh autumn cavatelli and slow roasted beets offer a glimpse of how Zhicay teases out the taste of each season, while a seafood stew and sirloin steak display a dedicated commitment to delicate, quality cuts. Served in Manhattan or chic parts of Brooklyn, these dishes would be twice—or thrice—dear, but the Woodside location helps keep prices at surprisingly affordable levels.
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