Freemans

In the tiny restaurant tucked away at the end of an alley off the Bowery, the chef focuses on New York State farm produce, wild game and sustainable seafood. Think of hearty fare like baked mussels in white wine sauce, oven roasted chicken with creamed spinach and pork shoulder steak with baked beans. The dining rooms feel like a tavern in upstate New York and are particularly cozy in winter.