Blackwood Hospitality, the full-service consulting firm that was brought in to help launch ALVA Tavern and The Skylab at the Indigo Hotel, has launched its first project of 2015: Darrow’s Farm Fresh Takeout in New York City. This two-level fast casual restaurant is located at 115 East 18th Street, right nearby Union Square. Darrow’s provides New Yorkers with plant-based high-quality food using local and organic ingredients – believing food should be simple, nutritious and delicious.
“Darrow’s Farm Fresh Takeout aims to provide New Yorkers with better alternatives,” said Peter Darrow, founder and owner of Darrow’s Farm Fresh Takeout. “We are passionate about food and helping others; we will never tell you how you ought to live your life. Rather, we simply want to show what options you have.” Darrow’s Farm Fresh Takeout was inspired by the loss of Peter’s father. After this difficult time, Peter decided to take control of his nutrition and wanted to share his love for food with others. By partnering with Blackwood Hospitality, nutritionist Julie Starr and co-chefs David Kupperberg (Pure Food and Wine) and Christina Scifo (Tryst, Seagate Beach Club), Peter Darrow created a nutrient-rich menu with high-quality ingredients using local food distributors such as Hawthorne Valley Farm, Satur Farms, Mast Brothers and Coffee of Grace. All the menu items are either vegan or vegetarian, but customers have the ability to add free-range antibiotic-free chicken, or sustainably-raised salmon.
The bar concept is consistent with the restaurant’s overall philosophy, offering regional and organic craft beers, an approachable wine list featuring organic and biodynamic wines and handcrafted cocktails utilizing cold pressed juices. In keeping with the theme of being innovative and modern, Darrow’s features customer-facing iPads at every table where clients can place their order and pay for their meal. Darrow’s is one of the only restaurants in New York City to feature this ordering and payment interface.
