

Ammi
Ammi means ‘mother’ in Hindi/Urdu and serves homestyle Indian comfort food, with most of the recipe’s on the menu coming from Rizvi’s mother and their family dating back almost 100 years.
Bessou
Bessou serves reimagined Japanese home cooking using natural, locally sourced ingredients. The word ‘Bessou’ loosely translates to second home and chef Maiko Kyogoku will create dishes that are new but familiar, to bring people together.
Bird & Branch
Husband and wife team Brandon and Faith Lee opened Bird & Branch in February 2018. Their goal is to give back to the communities they serve and provide job training for those facing barriers to employment.
Due Madri by The Butcher Girls
Whole animal butchers Erika Nakamura and Jocelyn Guest always loved meaty Italian fare and work to emulate some of Italy’s most beloved meaty recipes. With 20 years of shared experience, the Butcher Girls’ mission is to put people and animals before profit.
Good to Go
Good To Go by JBF is an incubator for fast-casual concepts featuring rotating menus from established operators looking to expand their brand. Guided by Good Food for Good™, this kiosk will be a place where sustainable, ethically-sourced, and accessible food is created by people striving to make the world a better place.
Harlem Hops
Harlem Hops is an immediately welcoming space for casual dining, socializing, and exploring an intriguing and accessible collection of innovative, small-batch beers.
HoneyBunny
Named after his daughter, whom he nicknamed HoneyBunny, Chef Jared Howard’s concept is rooted in family, love, community, and comfort. HoneyBunny’s menu will showcase dishes inspired by the cuisine, culture, and nostalgia of the Chesapeake Bay, as well as the flavors of Appalachia and the American South. HoneyBunny diners can expect mouthwatering fried chicken with pillowy garlic–butter biscuits, fresh seafood, shared sides, and delicious desserts like banana pudding. Through this project, Chef Jared’s mission is to provide visitors with welcoming service, quality products, and delicious food that meets the needs of the local community and beyond.
Local Roots
Wen-Jay Ying is the founder of Local Roots NYC, a small business that connects New Yorkers with produce that’s always local and always fresh. Ying’s entrepreneurial spirit comes from her years in the DIY music scene playing in multiple bands.
LoLo’s on the Water
Chefs Raymond Mohan and Leti Skai Young are elated to share their passion for island flavors at LoLo’s on the Water; a spinoff of their Harlem Mainstay, LoLo’s Seafood Shack, the original Cape Cod + Caribbean Mashup est. 2014. The LoLo’s experience is inspired by seaside eateries; referred to as lolos, the couple encountered while living abroad in the British West Indies. A lolo serves as a gathering place for locals and travelers alike featuring today’s catch and Island Style BBQ. The menu is inspired by their Caribbean Roots and travel to over 50 countries together. LoLo’s unofficial acronym stands for locally owned, locally operated.
Malai
Brooklyn-based ice cream company Malai was founded in 2015 by Pooja Bavishi and draws inspiration from South Asian ingredients. Inspired by Bavishi’s childhood, she combines nostalgic spices and flavors and unexpected twists on classics.
Mijo
Mijo is an abbreviation of “my son” in Spanish and the first collaboration from Fany Gerson and her husband Daniel Ortiz de Montellano. Gerson is the chef, founder, and co-owner of La Newyorkina, a Mexican frozen treats business, and Fan-Fan Doughnuts, a gourmet doughnut shop. Ortiz de Montellano is the founder of a Mexican-based company, The FoodWorks Co., administering food and beverage facilities for the US Embassy in Mexico and more.
Mothershuckers
MotherShuckers’ goal is to serve the best oysters with the best toppings in NYC and has a mission to educate people about the benefits of eating and harvesting oysters. Harney donates his cart’s oyster shells to the Billion Oyster Project, an initiative to restore a billion oysters to the New York Harbor by 2035. Recycling the shells rebuilds the reefs so that new oyster populations can grow—improving the water quality and stimulating a return of sea life.
Nom Wah
Nom Wah at Pier 57 will serve an assortment of dumplings, ranging from the traditional chicken and cabbage to a vegan mix of edamame and mushrooms to a gluten-free option. Additional options, echoing a second-generation sentimentality, will make appearances to round out the menu. In 2020, the brand published The Nom Wah Cookbook, featuring classic recipes and stories from the neighboring multi-generational businesses that make up Chinatown.
Ras Plant Based
Ras Plant Based, run by husband and wife team Romeo & Milka Regalli, focuses on providing communities with delicious, healthy Ethiopian cuisine that is reminiscent of food they grew up eating. Food that is simple, yet insanely complex, made with love and bursting with flavors.
The Galley by Lobster Place
The Galley is a fun, casual seafood kiosk from the team behind Lobster Place. They are highlighting some of the most popular items from their flagship location while creating new dishes that capture the quality of their seafood offerings.
The Good Batch
Anna Gordon founded The Good Batch in 2010 with the purpose of introducing her one-of-a-kind pastries to New York City. The Good Batch specializes in hearty cookies, baked goods, and ice cream sandwiches.
