LOWER EAST SIDE. Manhattan (WABC) — A new restaurant has award-winning chefs, locally-sourced food and you only pay what you can. The goal is to created a space where diversity, equity and dignity are the norm, while enjoying good food at a good price.<\/p>\n
Across the street from the Nur grocery bodega on East 7th Street and inside the Lower East Side Girls’ Club is the Community Kitchen, a non-profit restaurant being run by a James Beard award-winning chef.<\/p>\n
From tomato and butter to monkfish and chilis to grilled and glazed lamb, the nine-course prefix meal costs whatever you want to pay. No questions asked.<\/p>\n
Chef Mavis-Jay Sanders until now has worked in Michelin-starred restaurants, and yet in this space she has not had to worry about a budget. In this space she has been unshackled to source the highest-quality ingredients no matter the cost.<\/p>\n
“A lot of fine dining restaurants make up their money on private parties and wine. They’re losing money on the food but it’s like parties and beverage makes up for that money. Here we get to focus on,” Sanders said.<\/p>\n
Sanders adds that it is about creating the best environment possible and centering their guests.<\/p>\n
We don’t have to center profit. We don’t have to go oh I would do this but I have to worry about the dollar or the bottom line. We just get to be as fun as we want to…it’s pretty awesome,” Sanders added.<\/p>\n
The concept is Mark Bittman’s baby.<\/p>\n
“I got to the point where I felt I said what I had to say. It’s not having the impact I wanted to have. What can I do to demonstrate what good food means?” Bittman says.<\/p>\n
Bittman is a renowned food journalist, best-selling author and former New York Times columnist.<\/p>\n
“Good food is a universal right. But good food does mean sourced well locally, seasonally, people who are doing it are treated well, cooked nutritiously, lots of vegetables, all of that,” he says.<\/p>\n
The Community Kitchen is just a pilot and it will close sometime this winter. The hope is it can serve as a proof of concept.<\/p>\n
“We wanna make a statement that in order to make good food and in order for it accessible to all, it has to be subsidized, and we we’re hoping to affect policy,” said Executive Director Rae Gomes.<\/p>\n
“I want the community to feel held. I want the community to feel like this space was made for them,” adds Sanders.<\/p>\n
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