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24 July, 2008. New York, NY. A dish of steamed littleneck clams, garlic-oregano butter, pickled corn and cilantro (right) and a dish of market heirloom tomatoes with feta and basel (left) are here at the bar of the Hundred Acres restaurant in the Village. In the background customers have lunch. 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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20080724_NYT_BRIEF-100acres
24 July, 2008. New York, NY. A dish of steamed littleneck clams, garlic-oregano butter, pickled corn and cilantro (right) and a dish of market heirloom tomatoes with feta and basel (left) are here at the bar of the Hundred Acres restaurant in the Village. In the background customers have lunch. 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