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Week 43 · Autumn Dinner Tuesday to Saturday +1 212 555 0147
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About Us

A kitchen that cooks by the week, in full view of the room.

A quail dish with a sauce swoosh
Chopping herbs on a board
A chef piping a garnish

Eat & Relax

Week 43 · Autumn This Week's Menu
A poached pear on a white plate
A beetroot sphere with flowers
Two crème brûlées

Snacks - Starters - Mains - Sides - Desserts - Every Week Again

Introducing A Kitchen That Cooks By The Week

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Opened
2014, in Hudson
The Brigade
10, in full view
Menus A Year
52, one a week
Growers
7, within 31 miles
The Open Kitchen The Brigade
The long dining room with the bar

Words From The Brigade

The larder opens the day. When the crates come in at half past seven, the week's menu is in them.

Freya LundFreya LundChef De Partie, Larder

A sauce takes two days. Service takes ninety seconds. Both have to be right.

Kenji MoriKenji MoriSous Chef

We write the menu on Monday with whatever the growers carried in. By Sunday the squash is gone, and so is the dish.

Elias VargaElias VargaHead Chef
4.81,284 Google reviews
The kitchen seen from above during service The Kitchen, 7:00 pm Four stations and the pass, seen from the gallery

Visit Us Anytime

Chef's Counter

  • Lunch Friday & Saturday, 12:00 pm - 1:30 pm
  • Dinner Tuesday - Saturday, 6:00 pm - 9:00 pm

Dining Room

  • Lunch Wednesday - Sunday, 12:00 pm - 2:00 pm
  • Dinner Tuesday - Saturday, 5:30 pm - 9:30 pm

The Bar

  • Afternoon Sun, 12:00 pm - 5:00 pm
  • Evening Tuesday - Saturday, 4:00 pm - 10:00 pm

Find Us