To Form a More Perfect Union

Union Square's greenmarket; it's a flora-filled treasure in the middle of our lovely island. Visitors blush from its heavenly produce. Restaurants flush from its golden opportunities. And last night, locavores and food sceners alike descended to feast, with Dionysian abandon, upon the sweet bountiful harvest of autumn.

More than fifty-three restaurants, bars and local vineyards turned the market’s raw ingredients into delicious concoctions and mini-bites. Thirsts were quenched by heirloom-tomato Bloody Marys, harvest fall apple-spiced cocktails and dozens of local wines. Staples of the event included Stand's famed Toasted Marshmallow Shake (how do they make it taste exactly like a laboriously campfire-roasted marshmallow?); Republic's on-the-spot Pad Thai; and a whole roasted pig (with demonically delicious maraschino cherries for eyes) from Wildwood that turned into a savory, finger-licking pulled pork sandwich.

Newcomer Back Forty impressed with a chilled summer corn soup, and 'wichcraft played up its new dinner offerings with vodka-cured watermelon with fluke and charred something (yes, ‘wichcraft Flatiron is now serving dinner!)

Amid the event-goers was the Mayor of Union Square himself, Danny Meyer, the restarateur who is largely responsible for the Union Square we know and love today.  More than twenty years ago, he turned an ungentrified part of Manhattan into a trendsetting food destination by opening his first establishment Union Square Café. 

A warm summer night transitioning into fall via twinkling lights, delectable delights, and a cause that benefits us all (the Union Square Partnership and City Harvest) – what more could a discerning Manhattanite want?  Pumpkins and spiced cider, we’re coming your way.

For more photos, click here.