"The butcher and the baker were the first chefs, if you ask me," states Chef Marc Meyer, whose culinary passions run deep for sustainable ingredients, humanely raised animals and the support of local farmers and artisans. The menu at Cookshop - American with a nod to the Mediteranean – stays true to Meyer's respect for the earthand its bounty. Prepared on the grill, split rotisserie or wood-burning oven, Chef Marc Meyer deftly coax the flavor from each ingredient, creating delicious dishes that also happen to be healthy. Our satisfying desserts are the perfect punctuation to the dining experience. The beverage selections, chosen by Richard Luftig, mirror the team's commitment to local products with cocktails that creatively use seasonal ingredients while the wine list features many undiscovered germs and an astute appreciation for wine and food pairings at all price levels. 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, Chris Paraskevaide 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.