This however marks Dig’s first foray into formal dining. At 232 Bleecker, she’s working with many of the same farmers and producers that she did at Untitled. Oops! Thu 12:00 PM - 8:30 PM. Sat 12:00 PM - 8:30 PM. See attached picture for delivery radius) - Date & Time of Delivery (Delivery is available Tuesday-Friday from 12:00pm-5:00pm) … 232 Bleecker will be open for dinner Wednesday to Saturday from 5-11 p.m., and from Sunday to Tuesday from 5-10 p.m. Guests will be charged a $20 delivery fee. Inside is a curated list of wines from regions spanning the globe. About 232 Bleecker . 232 Bleecker will have a vegetable-focused menu from Untitled alum Suzanne Cupps. While most everything on the list is either farmed sustainably, organically, or biodynamically, we have included some benchmark producers that also make wines that we love. Cupps will take all the lessons she’s learned from her previous gigs into her new beginning as executive chef, calling all the shots at 232 Bleecker — from the menu to the plateware. Charity: P roceeds benefiting City Harvest, which feeds hungry New Yorkers. By choosing I Accept, you consent to our use of cookies and other tracking technologies. EPISODE GUIDE. Get directions. It will open for lunch and brunch sometime in January. Delivery: *(Delivery is available in MANHATTAN ONLY: 32nd street to Canal Street, on both East & West sides. 232 Bleecker is a neighborhood restaurant from chef Suzanne Cupps, who is bringing her expertise from Untitled at The Whitney to a historic West Village corner. Even in the meat dishes at 232 Bleecker, vegetables will play a starring role. 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Call restaurant. hello@232bleecker.com, Bamboo - palo cortado sherry, dolin blanc vermouth, salt, angostura & orange bitters, Small Buck - amaro, sweet & dry vermouth, lemon, ginger, Vermouth Soda - blanc vermouth, grapefruit and lime juice, peychaud bitters, 232 Spritz - cocchi americano, westbrook gose, Jump Man - cocchi rosa, mattei blanc, palo cortado sherry, grapefruit, eviltwin even more pecan pie stout, Concrete Jungle Bird - barolo chinato, vermouth, roasted pineapple, Milk Punch - cocchi americano, vermouths, pineapple, lapsang tea, milk. 232 Bleecker is a neighborhood restaurant from chef Suzanne Cupps, where vegetable-forward dishes are spotlighted in a historic West Village location. But for the company’s first full-service restaurant opening next week, they’ve brought in a highly credentialed team known for their fine dining chops — people who, if all goes as the company hopes, will help establish the Dig brand as more than just a place for weekday lunch. The open kitchen is at the center of the L-shaped, 55-seat space, and from most perches you can catch Cupps and her team in … On Restaurants, Strikes, and the Industry’s Future: A Conversation with Gabrielle Hamilton. ... too, such as the porchetta at 232 Bleecker in Manhattan. Restaurants Hotels Magazine Events About Us Shop Subscribe to newsletter Feedback ... As a result, Cupps pushed for the 232 Bleecker cocktail program to feature the spirit. 232 Bleecker, New York City: See unbiased reviews of 232 Bleecker, one of 13,010 New York City restaurants listed on Tripadvisor. The interior of 232 Bleecker. Theo Lieberman, beverage director at New York’s 232 Bleecker, says wine’s big spenders have left the Big Apple - for now, at least . Also involved is Adam Eskin, founder of Dig Food Group. 85 likes. For updates and special events, please sign up. “We have a … Dig is a community of chefs, farmers, creatives, activists, and innovators devoted to rebuilding the food system through vegetables. She cooks vegetable-forward dishes, homemade pastas and simple, hearty options from the open kitchen which features a central, wood-burning hearth. When the new restaurant opens on Monday, it will seat 55 people, with some additional seating on the patio on Carmine Street. If you have any questions or are curious what else is hiding in the cellar, please don’t hesitate to ask for the sommelier. Located on the corner of Bleecker Street and Carmine Street in the heart of the West Village, the spot takes its name from its address: 232 Bleecker. 232 Bleecker Street. 0:00 – 4:05 Intro. Discover More in Local Scene. “I’m so excited to cook a lot of vegetables along with meat and fish on that grill,” Suzanne says. Wed 12:00 PM - 8:30 PM. Dig’s first full-service restaurant was made possible in large part due to a $15 million investment from Danny Meyer’s Enlightened Hospitality Investments. 4:05 – 47:15 Suzanne Cupps, part 1. At 232 Bleecker, Cupps has been given full license to do her thing with plenty of vegetables from Dig’s farm. Dig, the chain formerly known as Dig Inn, is better known as a quick, nothing-else-is-around office worker lunch spot than as destination dining. Fri 12:00 PM - 8:30 PM. 232 Bleecker, NEW YORK, NY Vegetable-forward dishes, homemade pastas and seasonal specials. 47:16 – 48:29 Show notes and housekeeping. She cooks vegetable-forward dishes, homemade pastas and simple, hearty options from the open kitchen which features a central, wood-burning hearth. New York $ $ $ $ Tues 12:00 PM - 8:30 PM. With about 55 seats, the space revolves around an open kitchen, the centerpiece of which is a giant, wood-burning grill with a hearth. Perfect dry hard cider, Eve’s Cidery Beckhorn Hallow, to pair with an amazing squash and eggplant lasagna. Learn about 232 Bleecker - DIG at West Village, Manhattan, New York, NY. 232 Bleecker. Dig currently has over 30 locations in New York and Boston, with plans to open a Philadelphia location as well. Have the opportunity to influence our menu and create dishes as we continue to grow and evolve. Picking Cupps to lead this new vegetable-focused restaurant seemed like a natural fit considering her meteoric rise through the ranks at Meyer’s Untitled. Lured by chef Suzanne Cupp’s inventive approach to vegetables and a handful of comfort-food classics like roast chicken, New Yorkers flocked … Before her job offer, she’d only visited the fast-casual chain a couple of items. Cupps was persuaded to take on the project after a chat with Dig founder Adam Eskin, convinced that he wanted to change the way people eat with a focus on eating more vegetables, she tells Eater. 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