Bubby does Way more than just know best
There’s no place like home. There’s no place like home. There’s no place like…Bubby’s! Chef and owner Ron Silver opened Bubby’s doors for the very first time on Thanksgiving Day in 1990 as a pie shop for other restaurants and fellow neighbors. Fast forward over 25 years and Bubby’s is still that homey non-traditional American restaurant that boasts a trendy crowd that you absolutely need to get to.
Aside from loving every dish that hit my table—there’s fried chicken and then their’s crazy awesome Fried Chicken and (world famous) Pancakes, holy god!—what I am digging about Bubby’s is how they’ve maintained the collaborative ritual that they first opened their doors with. THEN, it was to sell their show-stopping frickin’ delicious pies—shout out to their Banoffee Pie, I heart you like no other—NOW, it’s curating an almost unmatchable list of purveyors whose produce and products they incorporate into the core of what makes their restaurant.
Don't you just love name droppers?
Typically, I wouldn’t list them out but you’ve gotta see these!
Ansom Mills, Arcade Bakery, Brey's Egg Farm, Tortilleria Nixtamal, Holy Schmitt’s, Hudson Valley Fresh, Marisol, Vermont Creamery, Stumptown Coffee (OBSESSED), Kossars (Can’t EVER do any wrong), Sullivan County Farms—I mean their Highline location even has a full functioning Amplehills Ice Cream Shop in the back. Too cool!
ADD IT TO THE MUST LIST! Especially, if you are looking for a weekday brunch vibe—heaven!