Northern Spy Food Co. » Updates

Introducing a bigger and better wine list…

Christophe — Tue, 06 Jul 2010 22:26:36 +0000

We just unveiled a new wine list that’s double the size of our previous list. We’re offering four whites and reds each by the glass or bottle and another six of each by the bottle only. We also have one rose , one lambrusco, one prosecco, and our favorite hard cider, all by the glass or bottle. The wine list on the website will be updated soon, but in the meantime, we invite you to come in for a drink and check it out. See you soon!

We’ll be closed July 4th

Christophe — Wed, 30 Jun 2010 00:04:37 +0000

We’re giving ourselves and our great employees a break this Sunday to celebrate (or sleep through) our nation’s birthday. We suspect you’ll all be at the beach, at a BBQ, or celebrating on a rooftop or patio somewhere, so why fight it? July 4th is for beer and hot dogs, end of story. We’ll see you July 5th!

New lunch and dinner menus!

chris — Thu, 13 May 2010 03:25:02 +0000

Did you know we just celebrated 6 months of business on May 10th?! We’ve experienced our share of growing pains, but we we’ve also made a lot if improvements based directly on what our customers were telling us. Well, we hear you even if you don’t speak up. We added more seats to help with the waits, we’ve opened early for coffee and pastries, and now we’re introducing a Lunch Menu and a separate Dinner Menu.

And with spring in the air, we have incredible daily specials and items being adding all the time. Call us or come in to see what’s fresh from the market today.

We serve the lunch menu Monday through Friday from 11am – 5pm and our Dinner Menu starting at 5pm on weekdays and 5:30pm on weekends. Brunch is served on Saturday and Sunday from 11am – 4pm.

Hope to see you soon.

Good morning!

chris — Thu, 01 Apr 2010 20:06:31 +0000

Here’s a spring surprise for all our neighbors; starting this Monday, April 4th, Northern Spy will be open bright and early for breakfast! We’ll be serving up our rich creamy French-press coffee (soon to be Strongtree Coffee), our house made scones and muffins, our own granola bars, Sullivan Street Bakery pastries and croissants and more. We’ll be adding breakfast items as we go, think steel cut oats, house made granola and organic yogurt, who knows. Crawl on in at 7:30am and we’ll take care of you. Change is in the air…

Do you know about our beer selection?

Christophe — Sat, 06 Mar 2010 00:05:44 +0000

For such a small place, we sure carry a lot of beers. From our four taps right now you’ll get Kelso Pilsner, Two Brothers Domain Dupage, Sixpoint Sweet Action, and Blue Point Oatmeal Stout. These are some great beers that go well with our food and are well-suited to a mellow afternoon at Northern Spy, tucked into a booth with some flatbread, cheese, and a plate of house-made headcheese. But the beer adventures don’t end at the taps. In our cooler we’ve got another twelve bottles of craft brews: Blue Point Toasted Lager, Ithaca Nut Brown, Keegan Mother’s Milk, Lake Placid Ubu Ale, Ommegang Hennepin, Smuttynose Brown Dog Ale, Southampton Double White, Troegs Nugget Nectar, Porkslap Ale, Victory Lager and Prima Pils, Wolaver’s Coffee Porter, and, finally, big bottles of Captain Lawrence Imperial IPA. Yes, that’s a long list, so the best thing to do would be to make it a personal goal to try every one of them before the year is through. That’s the kind of goal-setting that we can stand by.

Your weekly pig…

Christophe — Fri, 05 Mar 2010 11:30:56 +0000

You’ll notice that our menu says, of the pork dish, “Fleisher’s pastured pork, ask about our daily preparation.” You might wonder why this one item on our menu is left open-ended in this way.The reason is that every Wednesday morning, our friends at Fleisher’s Grass-Fed and Organic Meats in Kingston, NY, deliver one side of a whole pig to us. These animals are pasture-raised in Columbia County, and simply butchered and delivered to customers by Fleishers. From there, it’s up to us to decide how to serve the different parts of the animal.

Nathan (co-owner and chef) usually starts by serving loin steaks at the end of the week, brined and grilled. He seasons and stuffs the shoulder, slow-roasting it for a porchetta which is served typically for weekend dinners. The leg meat is made into breakfast sausage for the brunch menu and into meatballs that appear throughout the week as a special. The belly gets slow-roasted with a maple glaze for a pork-belly entree or appetizer early in the week. The shank and feet are braised, de-boned, stuffed and rolled up for trotters, which are then breaded and pan-fried on Monday or Tuesday. Lastly, the head…well, that’s frequently made into headcheese, called pork terrine on our menu and known in Italy as coppa di testa. This dish is frequently on our menu and we encourage you to try it, because it’s delicate and divine and is a rare old-world craft. That’s pretty much the whole hog, as the saying goes. Come the following Wednesday, we’ve usually run through the entire animal and are ready for another delivery from Fleisher’s. So drop in and try our nightly pork preparation any day of the week. It’s sure to be delicious and you know that it’s made fresh from a locally-raised pasture-fed pig.

Snow day? Doesn’t stop us, we’re open all day!

Christophe — Thu, 25 Feb 2010 17:00:09 +0000

It’s snowy, slushy, and cold out there, and hopefully you’ve had the good sense to stay home from work. Fortunately, we don’t have that good sense, so we’re open all day, snow or no. It’s warm in here and the food is fresh, so come by for a lazy-day drink and meal.

Northern Spy Food Co. going live and local!

Christophe — Wed, 27 Jan 2010 15:49:27 +0000

Here we are folks, finally live and up-to-date with our website. Here’s some information about what’s happening at the Spy, what to look for on our website, and what to expect in the coming months. First, we’ve had a great start in the East Village. We’re happy with the turnout and customer response, excited about being a neighborhood fixture, and looking forward to meeting more and more of you. Thanks for the support and enthusiasm so far. Second, the menu posted on the website is going to be as up to date as possible, and certain items are pretty constant. That chicken’s not going anywhere, for instance. But since our menu is highly market-driven, some things change regularly, so feel free to call us anytime (212-228-5100) to ask about our current offerings.

Third, we’re delighted to offer everything on our menu for take-out, so don’t hesitate to call and place an order. We’re aiming to add delivery as soon as possible, too, so pretty soon you’ll be able to get Northern Spy brought to your door, lunch or dinner, seven days per week. If that’s something that you’re especially eager for, feel free to send us a note or tell us in person. We have a lot on our minds day-to-day, so an occasional nudge from customers is in everyone’s interest.

Fourth, we’ll soon be open for counter-service breakfast. Great coffee from Small World Roasters (roasted fresh for us, right across the river in New Jersey), muffins baked in-house, and pastries from Sullivan Street Bakery. We’re also aiming to offer “brown bag lunches”, ready-to-go in the morning, so you can also grab something delicious for lunch at your workplace. If there’s something that you’d like to see offered for breakfast, please let us know.

Lastly, please browse the website for additional information about us, the store, our purveyors, and our products. There will be more and more neat content on here to satisfy your curiosity about what we serve and sell. Thanks again for all the support so far, we look forward to serving you and seeing you around the shop for many years to come.