Brooklyn Restaurant 21 Greenpoint's Sunday Dinners Are On A Mission
Greenpoint, Brooklyn, is home to a wealth of diverse eateries, and if you find yourself hungry in the neighborhood, stop by 21 Greenpoint. Restaurateurs Homer Murray (son of actor Bill Murray) and Syd Silver opened this cozy spot in September 2016. With a strong focus on food waste reduction and responsible sourcing, chef Sean Telo launched a weekly Sunday dinner service called 21 Sunday centered entirely around repurposed ingredients.
"We don't fit into any one genre of food," says Telo. "We're not Italian, even though we have pizza and pastas on the menu. We have Korean on the menu right now, some New American. We look a lot at how other cultures and food styles use seasonal ingredients, and embrace that concept."
And for $21, you can enjoy a loaded five-course meal constructed from ingredients that would otherwise go to waste. We spoke with Telo and Murray about their venture, waste reduction mantras and how this business model could benefit other restaurants and...well, everyone really.
Homer: I don't think many people know about it, and I think it needs to be talked about. The problem with the term "food waste" is that people think we're serving them our garbage: stuff that's gone bad, old vegetables, dead clams, you know? It's important to inform people about the project. It's the stuff that would be thrown away, not the stuff that WE would throw away. It's more excess than waste.
Homer: It started because of Sean — this a passion of his that I'm totally on board with. I didn't think it would be a cool marketing thing more than just a smart thing to do. It is bullshit "morally I'm cooler than you" Brooklyn-type stuff, but it's also always exciting to see a great chef express himself. It's a fun challenge. Our sous chef Nate is a super-talented guy, and he's definitely the hardest worker at the restaurant, so he gets to do his own thing one day a week, and he gets really excited about it.
Sean: A while back, I went to Donaldson Farm in New Jersey and they were telling me about all the food they can't sell because nobody will buy it — it has spots or bumps or whatever. I was like, "Well, I'll buy it!" They sell those vegetables for pennies on the dollar. Our ugly vegetable snack, which is always on the menu, is a crudité with salt, some cultured butter and pesto we make from the vegetable tops. It's a dish devoted to getting farms more money and purchasing items that would normally be wasted.
Homer: The cocktail is named for my cousin Carrie — she's marrying a bartender who used to work with us.
Sean: I never cook at home anymore!
Homer: Well, I finish every single bottle of wine; I'm very on the ball there. At home, my girlfriend is trying to learn how to cook, and I've been a cook for a very long time, so I'm teaching her. Two days ago, we roasted a chicken. We made stock and chicken salad from the leftovers — we stretch everything as far as we can. It's not specifically about saving money, although it does, but about utilizing this great thing. I know there are people who would love to have chicken scraps.
Homer: I think they should give it away. I don't think it should be some "holier than thou" thing; it's almost insulting to sell it at a discount. It should be more like "Well, nobody's going to buy it anyway, please take it." This is viable food, stuff that was grown by a human being and made for consumption. The only reason it wasn't sold was because someone didn't pick it out of the bin for whatever reason. We have our daily staple, the ugly vegetables, because we like to take things off people's hands. We don't want anything not sold. I think our kitchen is talented enough to make something great out of anything. If there's something that's going to go to waste, give it to us and we'll figure it out; we know what we're doing. I don't want to say we can fix any problem, but we can definitely make the best out of anything.