Mark Bittman Launches Community Kitchen Pilot in Lower East Side

Food journalist and renowned cookbook author Mark Bittman has initiated a pioneering culinary project called Community/KITCHEN, set to launch in the Lower East Side of New York City. This non-profit restaurant model aims to promote equitable access to quality meals, ensuring that all diners can enjoy nutritious food irrespective of their financial situation. The pilot project will begin operations on September 19, 2023, serving dinner from Wednesday through Saturday for a three-month trial period.

Located within the Lower East Side Girls Club at the intersection of 7th Street and Avenue D, Community Kitchen will adopt a sliding scale pricing model. Diners will have the option to pay $15, $45, or $125 per meal, allowing them to contribute according to their financial ability. The restaurant will prioritize locally sourced, seasonal meals prepared by staff earning a minimum of $32 per hour, aiming to create a sustainable and fair work environment.

Bittman shared his vision for the project, emphasizing the importance of defining “good food.” He stated, “It’s food that’s sourced well, sourced from farmers who care about the land and care about the crops and care about their workers.” He noted that while many great restaurants provide quality meals, they often exclude those who cannot afford high prices. By implementing a non-profit model with a sliding scale, Bittman aims to make quality food accessible to a broader audience.

Building a Collaborative Team

To bring this vision to life, Bittman has assembled a team of dedicated professionals, including Mavis-Jay Sanders, a James Beard Award-winning chef and food activist, and Rae Gomes, the executive director with a background in food equity initiatives. They aim to create an inviting atmosphere where patrons feel comfortable and valued, regardless of their payment choice.

The advisory board for Community Kitchen features notable figures such as Alice Waters, José Andrés, and Marion Nestle, who lend their expertise to ensure the project aligns with its mission of social justice and community engagement. The team selected the Lower East Side Girls Club not only for its physical space but also for its alignment with their values and commitment to community storytelling.

Gomes expressed the importance of feedback during the pilot phase, saying, “Success looks like getting a lot of feedback. We’re hoping to create different types of spaces so that different people can feel empowered to tell us how they feel.” The team is eager to foster connections among diners and create an environment where diverse individuals can share experiences and enjoy quality meals together.

A Vision for the Future

Looking ahead, Bittman and his team are considering how to expand the project beyond its initial three-month trial. “If it happened on the Lower East Side, we’d feel really happy. That would be one measure of success,” Bittman said, indicating their desire to establish a lasting presence within the community.

Culinary director Sanders highlighted the aim to offer a menu that resonates with the local population while introducing unexpected flavors and dishes. She envisions meals that celebrate seasonal ingredients, stating, “I want things that are familiar, but also things that people wouldn’t expect.” One proposed dish includes a simple yet refined presentation of corn, showcasing its versatility through various preparations.

As Community Kitchen prepares to open, Bittman and his team are optimistic about redefining the dining experience. “I think we’re gonna redefine what it means to be a great restaurant,” Sanders remarked, capturing the essence of their mission. With a focus on hospitality, fair wages, and community involvement, Community Kitchen aims to create a dining experience that is both enjoyable and accessible, setting a new standard for restaurants in New York City and beyond.