Last November, culinary editor Gillian Duffy invited Greyledge Farm to serve some of their beef at New York Taste. Their Black-Angus sliders were a hit, and did not go unnoticed by the industry folks in attendance. The Connecticut farm’s “All-Natural Premium Black Angus dry-aged beef” is now available via a new burger at Monkey Bar. It’s served on a sourdough bun with a grilled tomato, alongside coleslaw and fries, for $24.
Photo: Melissa Hom