Bringing Farm-to-Table to the next level.
As an extension of the wildly popular “NYC’s First Only Farm-to-Bar” Cocktail Festival celebrating locally sourced, sustainable, hyper-seasonal drinks and bites, FESTIVÁL Café will focus on a 100% local menu that highlights local purveyors, farmers, fisheries, and orchards.
Located in New York’s Upper East Side at 1155 2nd Avenue, the cafe will serve coffee and patisseries during the day. At night, the space will transition into a fully functioning cocktail bar with beautifully presented, seasonal bites and snacks until 2 am.
Guests will come for the elevated cocktails and stay for the shareable, snackable bites that rotate seasonally.
The intimate venue will also host weekly saloon-style talks and events commemorating these local farmers and growers. These opportunities will educate the public on the importance of sustainability and seasonality.
A membership aspect will also be implemented giving patrons access to the delivery program, events, and a chance for discounted bites and drinks, as well as an intimate location for off-premise workspace.
This never-before-seen cocktail lounge reveals a newly reinvigorated pre-fall menu of locally sourced cocktails and dishes.
The menu will launch on September 1st, 2021 – coinciding with the cocktail Café’s 1 year anniversary.
The 100% local menu of sharable plates and craft cocktails oscillates with the seasons to delight guests with delectable bites at the peak of ripeness created by Executive Chef, Andrew Maturana, and Mixologist, Devan van Eyck.
The cocktails and menu items featured are all sourced from local purveyors, farmers, fisheries, and orchards including Botanicals, Berried Treasures Farm, Bad Boys Oysters, Norwich Meadows Farm, and Montauk Shellfish Company.
Chef Maturana carefully curated the new pre-fall menu. Patrons of the evening menu spring for the fresh and sustainable raw bar items - Baked Oysters on a warm baguette with Basil Iberico, Miso Crab, N’duja Butter, U40 Chilled Shrimp Cocktail, Snapper Crudo White Ponzu and of course, classic Oysters with Champagne Mignonette, Wasabi Ketchup, Spiced Hot Sauce & Lemon.
Other organic dishes include:
Mixologist, Devan van Eyck, spearheads the seasonal craft cocktails. Some stand out libations include:
Photography by: Luis Ruiz