The Greenwich Project

Edgy small plates and cool cocktails win

By Zoe Bullock

Walking into Greenwich Project, you get the distinct feeling you’ve arrived at a cool spot, both for the culinary experience and for the people watching. The two-story Greenwich Village destination features exposed brick walls, exposed wooden beams in the ceiling, black-and-white photography, and bright contemporary art pieces. Get yourself settled first, seated around a lacquered tabletop with knots in the wood still visible underneath. The banquets are cozy and the lights are dim, as if owner Nick Boccio and chef Carmine Di Giovanni want to make you comfortable while still reminding you of how stylish of an establishment this is.

The menu similarly combines the low-key and the upscale for a rustic yet chic take on American cuisine. As an exclusive for BBE subscribers, The Greenwich Project has prepared a selection of off-menu small plates complemented by a cocktail flight. Perfectly crispy, melt-in-your-mouth wild mushroom risotto balls are joined by mac-and-cheese spheres, while the heirloom carrots and feta trifle looks like a whimsical breakfast parfait dressed up for dinner. An oozing five-minute egg is dressed up by truffle-onion jam, and tacos of pulled pork get the classic treatment with onions, cilantro, and lime.
The three cocktails that accompany the menu arrives, each showcasing its unique personality, and each as boldly flavored as the next. The Treads Upon Stars brings the sour with pisco and fruit offset by chipotle, the Hardlight leans fruity with honey and lemon joining whiskey and pilsner, and the Matador delivers the smoky with Mezcal and a tingle of ginger.

BBE exclusive dinner ($35 per person)

small plates (choose three)
Pulled pork taco with onions, cilantro, and lime
Heirloom carrots and feta trifle
Five-minute egg with truffle-onion jam
Wild mushroom risotto balls
Crispy mac and cheese

flight of three cocktails (choice of liquor can be substituted)
Treads Upon Stars—pisco, strawberry, lemon-lime, and chipotle
Hardlight—Auchentoshan Three Wood, lemon, honey, thyme, and Sol pilsner
The Matador—Mezcal Vida, lime, pamplemousse (grapefruit), and gin


Dinner: Mon–Thu 5 PM–12:30 AM; Fri–Sat 5 PM–midnight
Brunch: Sat 11 AM–4 PM; Sun 11 AM–5 PM

price range

$10 (apple carpaccio) to $29 (petit filet)