EATALY’S MANZO AND CHEF ADAM HILL CONTINUE THEIR GUEST CHEF COLLABORATION SERIES WITH JANINE BOOTH OF ROOT & BONE
Earlier in 2017, Manzo was renovated and re-opened its doors. Aside from the new stunning aesthetic, Manzo’s Chef Adam Hill now regularly features a variety of wonderful local producers, a vermouth program and much more.
Manzo at Eataly and Chef Adam Hill will collaborate with one NYC-based chef each month for six months, to create an exclusive dish that will incorporate fresh ingredients from specific local producers that Manzo already works with.
The special dish will then remain on the menu for the month’s duration at Manzo within Eataly Flatiron. Producers include Norwich Meadows Farm, Channing Daughters, Raven & Boar, Invincible Summer Farms, and La Quercia. Additionally, a percentage of the proceeds made from the dish will go to the charity of the guest chef’s choice.
The sixth partnership, started on April 1st and runs through April 30th, 2018, is a collaboration with Janine Booth of Root & Bone. She will be featuring Root & Bone’s Crispy Fried Chicken Biscuit with Pepper Jelly and Pickled Invincible Summer Farms Cabbage Slaw. A percentage of the proceeds from her dish will be donated to a charity of Janine’s choice.