Photos Rory Gunderson
In a borough obsessed with provenance and proximity, Carroll Gardens’s southern-inflected Seersucker is a locavore’s dream. Chef and co-owner Robert Newton (formerly of Aquavit and Le Cirque) is originally from Arkansas, but most of the fare he serves is from considerably closer than that, as is proudly noted on the restaurant’s website: Cornmeal from Ithaca! Eggs from Elizaville! Greens from Cutchogue! Ice cream from… Brooklyn! Most of it, of course, is readily available at the wonderful Carroll Gardens Sunday greenmarket. Chef Newton was kind enough to let us photograph some of the wonderful ingredients he uses at Seersucker, from market to plate.
Beans n’ Greens: Seersucker’s Southern Perfection