Your Business is a chef-owned, thirty-eight-seat dining room on Henry Street. We cook with what arrives that morning from the Hudson Valley · we write the night's menu by 4pm · we're closed Sunday and Monday so the team can rest.
Four dishes from the current menu. Sourcing changes weekly · everything below is on the pass right now.
Sun gold + cherokee purple, smoked sea salt, basil oil, sourdough crouton.
Norwich Meadows Farm — Chenango CountyHouse egg pasta, English peas, pecorino, brown butter, lemon zest.
Hepworth Farms — Milton, NYFennel, preserved lemon, taggiasca olive, salsa verde · serves two.
Greenpoint Fish & Lobster — daily catchWhipped crème fraîche, candied citrus, rosemary, finishing salt.
Frog Hollow — Hudson, NY · olive oil from Frantoio GroveThirty-eight seats across an open kitchen and a marble pass. Bench seating along the brick wall, three tables in the front window, four bar stools facing the line. We keep music low and the lights warm.
Written by 4pm, printed by 5. Five snacks, eight plates, three desserts. The prix-fixe is a guided tour through whatever the kitchen is most excited about — usually seven courses, sometimes nine.
A line of six cooks, two pastry, three on the floor, one wine director. Most have been here three years or more · we share tips evenly · we eat family meal together at 4:30 every day.
I grew up between Lisbon and the Hudson Valley. Your Business is named for my grandfather (Ferro · "iron," for the pans he refused to throw out) and my grandmother (Fern · she grew sixteen kinds in pots on a fire escape). Everything you eat here is a small argument with one of them.
We changed the menu forty-seven times last year because I cannot leave well enough alone. Forty-eight tonight. The kitchen is open until ten on Friday and Saturday · come hungry, stay late, ask for the off-menu pasta if it's a Tuesday.
— Ines FerroOpen Tuesday through Saturday · 5:30 to 10pm · brunch on Saturday from 11. Reservations open thirty days in advance and tend to go in the first hour.