Faro | New York Magazine | The Thousand Best

The news that a chef in Bushwick is sourcing local, seasonal, and sustainable ingredients for his New Brooklyn, Italian-leaning menu may come as a shock to no one. But Kevin Adey, who along with his wife Debbie opened Faro in a warehouse space that once used to store works of art for MoMA, doesn’t stop there. Adey only purchases meat and fish from farmers and fishermen with whom he is on a first-name basis. He honors the animals he serves by using every bit of them in his cooking. He even mills the organic flour for his bread and pastas in-house. Although Adey didn’t personally forge the metal for the cutlery, or build the open kitchen’s wood-burning oven or the furniture that fills the rustic, 50-seat dining room, you get the impression he would have liked to had he had the time. As for front-of-the-house duties, that’s Debbie’s domain.