First Look at American Flatbread Hearth, Now Serving Organic Pizzas in Tribeca
The anticipated Vermont import American Flatbread Hearth opened yesterday at 205 Hudson Street in Tribeca. Owners Billy Reilly and Gerard Scollan installed one of the restaurant’s two primitive ovens — which are made from Vermont clay cured on an alder basket frame — behind a chef’s counter in the center of the 145-seat dining room, which has been finished with reclaimed barn boards. The menu’s ten signature flatbreads are made with organic flour, the dough is given two fermentations, and the pies are laden with organic, local produce and a mind-boggling roster of cheeses from New England farms. The beech- and maple-fired ovens leave the flatbreads with a crisp and airy crust. Sustainable and “agricultural-friendly” bottles make up the wine list, and there are fourteen craft beers on tap, as well as a selection of bottles and cans. The restaurant also has plans to collaborate with local and craft distilleries. Check out the space and the food, just ahead.
American Flatbread Hearth, 205 Hudson St., at Desbrosses St.; 212-776-1441
One of the restaurant's two primitive earth ovens is open to the dining room.
Maple, beech, and "fine-split" Vermont hardwood burns inside.
Guests can take a front-row seat.
A pie's about to come out of the oven.
It's the 'Medicine Wheel.' This is Vermont Flatbread's "traditional" entry level pizza, made with house-made organic tomato sauce, whole mil...
It's the 'Medicine Wheel.' This is Vermont Flatbread's "traditional" entry level pizza, made with house-made organic tomato sauce, whole milk mozzarella, Blythdale Farm Cooksville Grana, Gran Padano, and fresh herbs.
The formidable 'New Vermont Sausage,' topped with sausage made from humanely-raised pork, sun-dried tomatoes, Blythdale Farm Cooksville Grana, fresh h...
The formidable 'New Vermont Sausage,' topped with sausage made from humanely-raised pork, sun-dried tomatoes, Blythdale Farm Cooksville Grana, fresh herbs, organic mushrooms, whole milk mozzarella, and more.
This is the 'Punctuated Equilibrium,' made with roasted red peppers, kalamata olives, Blythdale Farm Cooksville Grana, whole milk mozzarella, red onio...
This is the 'Punctuated Equilibrium,' made with roasted red peppers, kalamata olives, Blythdale Farm Cooksville Grana, whole milk mozzarella, red onions, rosemary, and more.
The spiced pecan and winter vegetable salad includes roasted organic beets, squash, and shaved fennel.
This flatbread, called the 'Squashed Bread,' is made with tomato-pecorino butter, organic squash and zucchini, Tuscan kale, Blythdale Farm Cooksville ...
This flatbread, called the 'Squashed Bread,' is made with tomato-pecorino butter, organic squash and zucchini, Tuscan kale, Blythdale Farm Cooksville Grana, and more.
American Flatbread Hearth sells four desserts, including Blue Marble ice cream, a brownie sundae, and this trio of house-made whoopie pies.