Last Thursday night I attended the Harvest in the Park – an event raising money for the ongoing beautification and maintenance efforts in Union Square Park put on by Union Square Partnership. With the nearly 1200 people who attended, they raised $330,000, up $30,000 from last year. Those funds have been used  for enhanced seating, plantings, the free Wi-Fi and the addition of bistro tables, chairs and umbrellas.

Silly me,  I tried all the main signature dishes from the district’s most popular restaurants, which used fresh produce from Union Square’s own Greenmarket. And I washed all that down with wines from a dozen plus wineries. Beer from microbreweries were also served.

Here’s what was on the main menu (I had no room for dessert, so I didn’t list it)

Be sure to check flyers — and BiteoftheBest.com – late next summer for details of the 18th Harvest in the Square!

– bonnie

SOUP

  • Casa Mono & Bar Jamón – Chef Anthony Sasso – Heirloom Gazpacho with Greenmarket Ensalada
  • Chat ‘n Chew – Chef Moussa Diallo – Creamless Tomato Basil Soup with Green Tomato Cheddar Cheese Strip

VEGGIES

  • Alison Eighteen –  Chef Juan Carlos Landazuri – Kale Salad with Red Onions and Mustard Vinaigrette
  • Beecher’s Handmade Cheese – Liz Law – Assorted Artisanal Beecher’s Cheeses
  • Dos Caminos Park – Chef Ivy Stark – Butternut Squash Empanadas with Mole Poblano
  • Greenmarket – Director Michael Hurwitz- Carrot-Apple-Beet Slaw
  • Laut – Chef Ngan Ping “Tommy”Lai – Roti Telur
  • Ngam – Chef Hong Thaimee – Pad Thai
  • Republic – Chef Huy Chi Le – Peanut Noodle Salad
  • Rosa Mexicano – Chef Joe Quintana – Guacamole en Molcajete with Home-made Tortillas and Tortilla Chips
  • Tarallucci e Vino – Chef Riccardo Bilotta – Goat Cheese “Cremosa” with Basil Gelatin, Red Fruits and Balsamic
  • Tommy Lasagna – Chef Tommy Mosera – Greenmarket Lasagna
  • The House – Chef Sean Olnowich – Roasted Baby Beets with Shaved Fennel, Citrus, Pickled Onions, Arugula, Toasted Almond Breadcrumbs and Beet Glaze
  • Whole Foods Market Union Square – Chef Emilio Guzman – Whole Foods Market Local Bounty featuring Gotham Greens, Coach Farms, Hot Bread Kitchen, Ommegang & Fika Chocolate
  • ‘wichcraft – Chef Mike Barbera – Roasted Pumpkin with Mozzarella and Hazelnut Brown Butter

SEAFOOD

  • Aleo – Chef Pietro Raimondi – Shrimp Risotto
  • Almond – Chef Jason Weiner – House Smoked Blue Fish with Potato Chips and Dill Yogurt
  • BLT Fish – Chef Amy Eubanks – Tasmanian Sea Trout with Butternut Squash Purée and Daikon Radish
  • Blue Water Grill – Chef Eric Woods – Moroccan Spiced Gravlax with Labne Pickled Mustard Seeds and Micro Cilantro
  • City Crab & Seafood Company – Chef Joseph Vaina – Maryland Jumbo Lump Crab Cake with Farmer’s Market Roasted Corn and Edamame Salad
  • The Coffee Shop – Chef Raymond Z. Mohan – New England Lobster Arepa: Fresh Maine Lobster with Lemon Aioli
  • Junoon – Chef Aliya Leekong – Kerala Shrimp Curry with Pulao Rice
  • OLiVES New York – Chef Patrick Malone – Burnt Ahi Tuna with Uni Espuma, Beets, Apples and Soy Beans
  • SUSHISAMBA Park – Chef Fernado Navas – Cured Salmon with Squid Ink Aioli, Green Apple, Avocado Oil and Citrus Salt
  • Tocqueville Restaurant – Chef Marco Moreira – Smoked Spanish Mackerel with Green Apples and Pistachios
  • Union Square Ballroom – Chef Raymond Z. Mohan – Root Vegetable Taco with Smoke Trout, Avocado and Salsa Verde
  • Union Square Cafe – Chef Carmen Quagliata – Sardine and Peperonata Bruschetta

 

MEAT

  • 5 Napkin Burger – Chef Andy D’Amico – Vienna Beef 5 Napkin Hot Dog
  • Big Daddy’s – Corporate Chef Michael Siry & Chef Gene Duffy – Mac and Cheese Dog with NYS Sweet Onions and Crispy Bacon
  • BLT Prime – Chef Andrew Matthews – Grilled Prime Omaha Hanger Steak with Celery Root Purée, Crispy Paprika, Horseradish and Sherry Jus
  • Blue Smoke – Chef de Cuisine Eddie Montalvo – North Carolina Pulled Pork with Cornbread
  • Bread & Tulips – Chef de Cuisine J.M. Ramales – Meatballs with Roasted Tomatoes and Basil
  • Dévi – Chef Dheeraj Tomar – Soya Malai Tikka with Eggplant Chutney
  • Duke’s – Corporate Chef Michael Siry & Chef Wilson Peralta – Slow Smoked Pork with NYS Dill Pickles, Cole Slaw and Crispy Shallots
  • Hill Country Barbecue Market – Chef Ash Fulk – Smoked Turkey Breast with Stuffings and Cranberry Sauce paired with Apple Cobbler
  • Knickerbocker Bar & Grill – Owner Ron D’Allegro – Knickerbocker Famous T-Bone Steak
  • National Arts Club – Chef Joseph Frappaolo – National Arts Club Chili
  • Parea Bistro – Chef Ioannis Benetos – Lamb Meatballs with Tomato-Goat Cheese Sauce
  • Steak Frites – Chef Jose Jimbo – House-brined Pork Tenderloin with Cherry Gastrique
  • Strip House – Chef John Schenk – Charred Strip Steak and Heirloom Tomato Crostini
  • Tamarind– Chef Avtar S. Walia – Chicken Kolhapuri
  • Vic & Anthony’s Steakhouse  Chef Brandi McHan – Mini Beef Wellington
  • Wildwood Barbeque – Chef John Schafer – Whole Pig: Pulled Pork Slider with Chipotle BBQ Sauce with Coleslaw