Mark Bittman Launches Community Kitchen Pilot on Lower East Side

Mark Bittman, renowned food journalist and former New York Times recipe columnist, has unveiled an innovative restaurant model focused on equitable access. The pilot project, named Community/KITCHEN, will operate as a non-profit public restaurant in the Lower East Side of New York City, providing meals on a sliding scale for diners.

The restaurant will be located at The Lower East Side Girls Club, situated at the intersection of 7th Street and Avenue D. It is set to serve dinner from September 19, 2023, for a three-month period, running Wednesday through Saturday. Diners can choose to pay $15, $45, or $125, depending on their financial situation, while staff will receive wages starting at over $32 per hour.

Equitable Dining Experience

In a recent conversation with Bittman, along with executive director Rae Gomes and culinary director Mavis-Jay Sanders, the motivation behind this initiative became clear. Bittman expressed a long-standing desire to redefine “good food,” emphasizing that it should be sourced responsibly and made accessible to all. He stated, “Good food is sourced well, handled by workers treated respectfully, cooked deliciously, and made accessible to everybody.”

Bittman’s vision led him to create a non-profit restaurant, combining his passion for food with social responsibility. He began raising funds and assembling a team, including Sanders, a James Beard Award-winning chef and activist, and Gomes, who has a background in food equity and community development.

The advisory board features influential names like Alice Waters and José Andrés, enhancing the project’s credibility within the culinary community.

Community Engagement and Feedback

As the pilot program unfolds, Gomes highlighted that defining success will largely depend on community feedback. “We want to create spaces where people feel empowered to share their thoughts,” she explained. The team plans to engage with locals to understand their experiences and preferences, ensuring that the restaurant reflects the needs of the community.

Sanders added that the aim is to create a comfortable dining environment where patrons can enjoy high-quality meals and connect with others they might not ordinarily meet. Through this initiative, they hope to foster a sense of belonging and community.

Community Kitchen plans to offer diverse, seasonal dishes that celebrate local flavors. For instance, Sanders described a potential menu item featuring corn prepared in various creative ways, emphasizing the importance of storytelling through food.

Bittman underscored the restaurant’s commitment to sourcing ingredients from local farmers, aligning with the mission of supporting the community while redefining what it means to be a great restaurant. “Combining a living wage with a sliding scale will make this a unique dining experience,” he said.

The team remains optimistic about the future of Community Kitchen, with aspirations to establish a long-term presence in the Lower East Side. They envision a space that feels like visiting a favorite relative’s house, where familiar and surprising dishes come together to create a unique dining experience.

By implementing this model, Bittman and his team hope to challenge conventional dining norms, making good food accessible and enjoyable for everyone. As the project unfolds, its success will depend on the community’s response, shaping the future of this innovative restaurant.