NEWS AND UPCOMING EVENTS
THURSDAY, JULY 26TH
To our friends, neighbors, and loyal customers,
It has been our honor to serve you at The Green Table, our farm-to-table eatery located in Chelsea Market, for the past 15 years. We opened The Green Table as a more accessible way to bring the high-quality, locally sourced food from farms that our catering company was known for to the Chelsea Market. Originally a 19-seat wine bar when we opened in 2003, The Green Table expanded to our current 50 seat restaurant five years later. We’re proud to be a founding tenant of Chelsea Market, building our kitchen from ground up and moving here from Tribeca in 1996, and have been amazed to witness the remarkable change and growth during our time here. It has been an incredible journey for all of us at Cleaver Co.
As the landscape evolves, so will our business, and following dinner service on July 26, we will close The Green Table.
We are working on some exciting plans to better serve our community of customers who value responsibly-grown and thoughtfully prepared food. Stay tuned for more details!
In the interim, we are pleased to announce the opening of a more casual pop-up dining concept, Cleaver Counter, where we will continue to offer the best of what is local and seasonal. Located in the former Giovanni Rana Pastifica space at the 9th Avenue entrance of Chelsea Market, we will offer dine-in and take-out food, cooked to order, as well as a full-service bar featuring our curated local and biodynamic wines, beer, and spirits. Cleaver Counter will be helmed by our current team including Franc Genao as Director of Retail Operations, Monique Hamilton as Chef de Cuisine, Gabrielle Wrobleski as Pastry Chef, and Michael Wrobleski as Bar and Beverage Manager. Watch for a late August opening.
pineapple NY presents: at the source
at Greene Grape Annex
Our own Mary Cleaver will join a panel of forward-thinking women as pineapple NY presents: at the source
"Join us for an evening where we peek behind the curtain of food distribution and introduce you to the people behind the scenes that, very literally, carefully and particularly, put the food on your plate. We’ll hear from some of the brightest minds in food sourcing about the daily challenges they face in their work and the opportunities they see for both purveyors and consumers to create a more equitable and sustainable food system."
For tickets and more from pineapple NY.
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