In the 1800’s a Cookshop was a private home where cooks served simply prepared food. It welcomed guests into an environment where the menu was prepared using the product available to the chef, often nurtured on their own land.
Chef Marc Meyer together with owners Vicki Freeman, and Chris Paraskevaides, honor the relationship between the vitality of a restaurant and the viability of the earth’s offerings. At the heart and soul of this restaurant lies the owners’ commitment to bringing an honest, seasonal dining option to New York City.


Chef - owner

When a trend enters common vernacular, it can often become cliché. There is no trend following, or cliché in Chef Marc Meyer’s consistent commitment to seasonality and locally produced foodstuffs. For the last twenty years, he has presented ingredient driven cuisine and found that the best products are produced with sustainability of the planet in mind.