An art gallery that starts your visit with an espresso, the return of Eleven Madison Park’s Bake It Nice Pop-Up, Morrocco’s newest hotel opening and a conversation with Dan Kluger of Loring Place.

On our radar this week

• Farmacy Beauty’s Farm Stand Tour (4/19):  Sip farm-fresh juices from Pressed Juicery, play farm games in the sunshine, get free Farmacy swag, and enjoy fresh produce at Farmacy Beauty’s Farm Stand Tour at Sephora Union Square. The first 100 people to arrive at the farm stand will receive a full size of their newest Pear Kiwi Lip Smoothie. Reserve your free spot here.

• Eleven Madison Park's Bake it Nice Pop-Up (4/20): Eleven Madison Park's Bake it Nice pop-up returns this Saturday for 4 weeks in EMP’s outdoor foyer area. The pop-up will feature Executive Pastry Chef Laura Cronin’s plant-based pastry creations, with her all-new interpretation of the croissant in three flavors – Hazelnut & Vanilla, Chocolate Pretzel Praline, and Orange Blossom Strawberry & Rhubarb. No RSVPs are needed, just show up! 

• The Maker x Jack’s Wife Freda Celebrate Lover’s Day (4/23): Celebrate National Lover's Day on 4/23 with The Maker and Jack's Wife Freda at a specially curated "Lovers Table" dining experience. After your meal at Jack's Wife Freda's Chelsea location, visit The Maker's shop to "lock in your love" at the Lover Lock Gate and explore sensual scents, including the woodsy scent of Lover Eau de Parfum. The first 25 visitors to The Maker NYC Hotel Shop will receive a complimentary gift card from Jack’s Wife Freda! The Lover’s Lock Gate will be at The Maker’s shop from Tuesday, 4/23 through Sunday, 4/28. Stop in to receive a lock from one of their Shop Concierges to add to the Gate! 

• Jean’s Late-Night Dining: Jean's, the farm-to-table bistro in NoHo, has launched late-night dining on Friday and Saturday nights. From 12pm-2am, enjoy some of the menu highlights such as the bistro burger, the tagliatelle bolognese, and of course, their big chocolate chip cookie.

• Salt & Straw’s Upcycled Food Series Returns: Salt & Straw's Upcycled Foods Series returns this April, featuring innovative flavors crafted in collaboration with trailblazing brands dedicated to reducing food waste. Each flavor, Upcycled Certified® by the Upcycled Food Association, highlights ingredients often discarded, such as whey from Greek yogurt production and overly ripened bananas. With a mission to rescue food waste and reinvent the ice cream experience, Salt & Straw continues to shine a light on sustainability through this menu. Flavors include Chocolate Caramel Potato Chip Banana Bread in collaboration with Urban Gleaners and Passionfruit Yuzu Mochi Donuts & Whey Curd: in collaboration with The Spare Food Co. The flavors are available in scoop shops and via nationwide delivery.

A postcard from

Office Hours

A lifelong New Yorker, James Beard Award-winning chef Dan Kluger is known for his local, market-driven cooking that celebrates the spirit of New York City. Kluger spent years working under acclaimed chefs and restaurateurs like Danny Meyer and Tom Colicchio, and then as Executive Chef of Jean-Georges Vongerichten’s ABC Kitchen. It was there Kluger first rose to fame, garnering top accolades like Food & Wine’s Best New Chef and the James Beard Award for Best New Restaurant. In 2016, he left to open his own restaurant Loring Place in Greenwich Village, which quickly became beloved for its seasonal, creative cooking. He also went on to open Washington Squares, a to-go only pizza concept inspired by the popular grandma pizza at Loring Place. His newest restaurant, Greywind, on the edge of Hudson Yards, offers a seasonally driven, vegetable-forward dining experience that has become Kluger’s signature, alongside Spygold, the speakeasy underneath Greywind which organizes cocktails by primary flavor profile.

@Dan_Kluger @Loringplacenyc @Greywind_nyc @Spygold_nyc @Thebakeryatgreywind

Q+A

Tell us about yourself!

I am a chef and restaurant owner of Loring Place in Greenwich Village and just opened Greywind, Spygold and The Bakery at Greywind in Hudson Yards last Spring. I also have a to go only grandma pizza concept called Washington Squares that ships pizzas nationwide and in 2020, I released my first cookbook, ‘Chasing Flavor’.

What inspires you to uncover more?

The greenmarket. Throughout my entire career, I’ve always been inspired by what you can find from local farmers. Using ingredients that are grown locally and in season is a constant guide for us at the restaurants and whenever someone asks my advice about what to cook, I always say to start at your local greenmarket.

Where is your go-to spot when in NYC?

The bar at Gramercy Tavern never gets old to me.

Is there a secret, local-only spot you can share?

I don’t think it’s a locals only spot, but Bar Matsutora in Tokyo was an amazing experience. It’s a small cocktail bar with a bit of a hidden entrance. It’s very dark inside with tables surrounding small yakitori grills and the bartenders bring you a basket of fruit and ask which fruit you like. They then come back with cocktails that have completely captured the flavor of the fruit you picked.

Where is your bucket-list destination? What makes you excited about visiting?

I would love to get back to Japan. I spent 2 weeks in Tokyo and absolutely loved the food, but felt I barely scratched the surface. Next time, I would love to explore other areas like Kyoto.