Farm-Fresh Cuisine Debuts At Back Forty

You spent the summer downing burgers and steaks. Not a bad idea at the time.

Now, it’s time to get back to healthier comfort food. Here to do the introductions: the just opened Back Forty, a new East Village restaurant with a tavern menu showcasing local ingredients. Cheffed by Peter Hoffman (Savoy), Back Forty is unpretentious and delicious. The eatery is named for the last 40 acres of an 160-acre homestead that stays undeveloped so that farm families could relax. Got that? Good.

Here’s what you’ll be drinking and dining on:

STARTERS. Try the Red Maine Shrimp & Bacon Beignets drizzled with sweet chili sauce, or the locally sourced farmstead cheese with dried currant compote (view the menu). Nothing says comfort food like onion rings, so do yourself a favor and order the twice dipped Buttermilk Onion Rings. Time for…

MAINS. Indulge in proteins like an excellent Whole Rotisserie Chicken or a Grass Fed Beef Burger with heritage bacon (who doesn’t love bacon?). Seafood lovers will prefer The Blue Crab Roll – they have it right, too. Get even more comfortable with…

COCKTAILS. Order the signature drink The Back Forty, a rich and easy mix of maple syrup, lemon juice, and whisky. Or go with a refreshing Concord Grape Fizz, made of muddled Concord grapes, rum, lime juice, and soda.

Who knew farm-fresh food could be so much fun?


Back Forty
190 Avenue B (at 12th Street)
Tel: (212) 388-1990
backfortynyc.com (website coming soon)