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24 July, 2008. New York, NY. A dish of market heirloom tomatoes with feta and basel is here at the bar of the Hundred Acres restaurant in the Village. Vicki Freeman and her husband Marc Meyer, co-owners of the Hundred Acres, opened the restaurant on May 22nd, 2008. "I wanted to open a great neighborhood restaurant. The Hundred Acres is a sustainable restaurant and 90% of the products we use are organic" says co-owner Vicki Freeman.
©2008 Gianni Cipriano for The New York Times
cell. +1 646 465 2168 (USA)
cell. +1 328 567 7923 (Italy)
gianni@giannicipriano.com
www.giannicipriano.com

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24 July, 2008. New York, NY. A dish of market heirloom tomatoes with feta and basel is here at the bar of the Hundred Acres restaurant in the Village. Vicki Freeman and her husband Marc Meyer, co-owners of the Hundred Acres, opened the restaurant on May 22nd, 2008. "I wanted to open a great neighborhood restaurant. The Hundred Acres is a sustainable restaurant and 90% of the products we use are organic" says co-owner Vicki Freeman.<br /> ©2008 Gianni Cipriano for The New York Times<br /> cell. +1 646 465 2168 (USA)<br /> cell. +1 328 567 7923 (Italy)<br /> gianni@giannicipriano.com<br /> www.giannicipriano.com