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When last we stopped by 212 Greene Avenue, Finch’s exterior was just some pieces of plywood. Now a classy affair with panelling and big windows, it has received what looks to be a final coat of navy paint and a globe sconce. The inside is built out too, as you can see from the construction photos on the restaurant’s website.

The farm-to-table menu will include deviled eggs, raw fluke with sea urchin, pastured chicken and vegetable cassoulet. The chef, Gabe McMackin, formerly cooked at Roberta’s, Blue Hill at Stone Barns and Gramercy Tavern. Given those credentials, we are pretty excited about this opening.

Farm-to-Table Restaurant Finch to Open in August on Greene in Clinton Hill [Brownstoner]


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