Profile

This small café specializes in seasonal, locally sourced food; The menu changes daily and focuses on non-fussy dishes that showcase fresh ingredients, from seafood caught in Hampton Bays to organic vegetables from the Catskills. The dinner menu might include seasonal soups or hearty crostini topped with vegetable purées, vegetarian-friendly pastas, and daily fruit-based dessert specials. Lunch is a lighter affair with sandwiches, salads, and frittatas. Brunch offerings cover all the bases (housemade granola and yogurt, pancakes, polenta), with the occasional experimental dish thrown in (an egg-based bánh mì). The décor is touched with rustic accents that lend an urban-farmhouse vibe, like jam-jar water glasses and chalkboards instead of menus. The long, narrow room has clusters of two- and four-tops near the front and an open kitchen in the rear.
— Kaitlin Jessing-Butz

From July to November, Eat co-hosts a CSA though the Catskills’ Straight Out of the Ground Farm. Participants can pick up a weekly delivery of the same organic vegetables the café buys. Recent years have brought the CSA to Williamsburg, but Eat still participates in the share.