somehow apart from—one of the
busiest cities on Earth.
It’s what’s made the New Leaf,
housed in a charming renovation
of a period park building, a favorite
destination for romantics and special occasions. The outdoor garden
patio is a favorite, especially for its
weekend brunch. All of New York’s
food lovers have plenty to celebrate
in the creations of executive chef
Scott Campbell, who came to the
New Leaf in 2007 after serving as
executive chef for his acclaimed
restaurant SQC.
Specials such as house-smoked
salmon with Dijon mustard sauce,
dill and micro upland cress testify to
Campbell’s “American with nuance”
approach to cuisine, the complementary flavors announcing themselves
with the unmistakable clarity of
locally sourced, seasonal fare. In his
quest for the freshest ingredients,
Campbell makes frequent forays
upriver to the Hudson River Valley’s
rich farmland.
“What they do in the field,” he
says, “we try to do in the kitchen.”
Campbell succeeds mightily, with
dishes infused with integrity and
fun. Terrine of Hudson Valley duck,
framed by orange-ported figs and a
cranberry-ginger compote, possess-
es the visual flair of an old master’s
still life. Perfectly textured, flash-
fried rock shrimp with Thai peanut
sauce has you reaching for “just one
more” until the plate is bare.
New Leaf
Restaurant & Bar
1 Margaret Corbin Drive
Fort Tryon Park—New York City
212-568-5323
newleafrestaurant.com
New Leaf and
NYRP: Doing Good
by Eating Well
A memorable site on the Hudson
River isn’t the only thing that the
New Leaf shares with Fort Tryon
Park. The restaurant and its setting are inextricably linked through
the efforts of New York Restoration
Project (NYRP), an environmental
nonprofit founded by Bette Midler
in 1995 that works to clean and
green New York City parks, community gardens and open spaces.
Dismayed by the state of neglect in
which she found the historic park,
designed by the heirs of Frederick
Law Olmsted and given to the city
by the Rockefellers, Midler decided
to take action.
