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FARM TO TABLE FOOD SINCE 1981

One of the First in New York City.

520 Columbus Ave. at 85th St.
New York, NY 10024
Telephone: (212) 496-0163
Daily Specials: ext. 2
Reservations: ext. 0
Fax: (212) 496-7340

 

Everything we prepare in our kitchen is made from scratch and sourced from local vendors when possible

Breakfast
8am-5pm
Mon-Fri

Lunch
11:30am-4:30pm Mon-Fri

Dinner
5pm-10:30pm
Daily

Brunch
9am-4:30pm Sat & Sun

SCRATCH KITCHEN / SOURCING

“Everything We Prepare In Our Kitchen Is Proudly Made From Scratch”
That Means We Never Buy Anything Pre-made – Just Raw Ingredients. All Of Our Soups And Sauces Are Made Here Daily By Our Kitchen Team. We Bake All Of Our Own Bread, Biscuits, Cakes, Pies And Cookies Daily.

Our Selections Are Made From The Finest Sourced Ingredients This Country Has To Offer.
Whenever Possible, We Support Our Local Farmers And Merchants.

“Organic Chicken & Turkey – Schatzie’s Butcher Shop, Uws, Manhattan Organic Maple Syrup – Doerfler Maple Farm, Canada Natural Farm Eggs – Brey’s, Bethel, Ny Fresh Seafood – Various Sources From The Northern Atlantic Coast Coffee – Porto Rico Coffee Company, Greeenwich Village Fresh Vegetables – Satur Farms, Long Island”

OUR STORY

Good Enough to Eat was founded by Carrie Levin in 1981. After completing college in Aix-en-Provence, France, Carrie attended Pru Leith’s School of Food and Wine in London, then moved to New York in 1979. After an initial apprenticeship under Seppi Renngli, then Head Chef at the Four Seasons, Carrie opened the restaurant in 1981 as a result of her desire to create and serve “good, old-fashioned American food.” She partnered with Ann Nickinson, a talented cook operating a small take-out and catering business on Amsterdam Avenue, and together they opened the first Good Enough to Eat restaurant. The eatery became a huge success, noted first for its all-day, bountiful breakfasts featuring omelets, pancakes, waffles, and buttermilk biscuits. It became even more well know when it began offering homemade soups, huge sandwiches, and classic Turkey and Meatloaf dinners, establishing Carrie as one of the first Chef’s in NYC to create and celebrate “traditional” American cuisine.