01
About
A kitchen of four on Orchard Street.
Mardi is French for Tuesday, the quiet night we opened on in 2019. We still cook for that night: a short list of plates, wine you can afford by the glass, and a room where nobody hurries you out.
The kitchen, before service
01
About
A kitchen of four on Orchard Street.
Mardi is French for Tuesday, the quiet night we opened on in 2019. We still cook for that night: a short list of plates, wine you can afford by the glass, and a room where nobody hurries you out.
The kitchen, before service
01
About
A kitchen of four on Orchard Street.
Mardi is French for Tuesday, the quiet night we opened on in 2019. We still cook for that night: a short list of plates, wine you can afford by the glass, and a room where nobody hurries you out.
The kitchen, before service
02
Story
How we got here.
Seven years, one address, and a menu that has never stayed the same for more than a season.
2019
Eight stools and a counter
Ana cooked on two induction rings behind the bar; Theo poured whatever he could find from small growers. Open on Tuesdays only, hence the name.
2021
The room next door
The tailor next door retired and we knocked through. Twenty-eight seats, a real kitchen and a window onto the street.
2023
Forty wines
The list grew to forty bottles, most poured by the glass, so you can try three in one evening.
2025
Lunch on weekends
Saturday and Sunday from noon: the same sheet, a slower room and the best light of the week.
02
Story
How we got here.
Seven years, one address, and a menu that has never stayed the same for more than a season.
2019
Eight stools and a counter
Ana cooked on two induction rings behind the bar; Theo poured whatever he could find from small growers. Open on Tuesdays only, hence the name.
2021
The room next door
The tailor next door retired and we knocked through. Twenty-eight seats, a real kitchen and a window onto the street.
2023
Forty wines
The list grew to forty bottles, most poured by the glass, so you can try three in one evening.
2025
Lunch on weekends
Saturday and Sunday from noon: the same sheet, a slower room and the best light of the week.
02
Story
How we got here.
Seven years, one address, and a menu that has never stayed the same for more than a season.
2019
Eight stools and a counter
Ana cooked on two induction rings behind the bar; Theo poured whatever he could find from small growers. Open on Tuesdays only, hence the name.
2021
The room next door
The tailor next door retired and we knocked through. Twenty-eight seats, a real kitchen and a window onto the street.
2023
Forty wines
The list grew to forty bottles, most poured by the glass, so you can try three in one evening.
2025
Lunch on weekends
Saturday and Sunday from noon: the same sheet, a slower room and the best light of the week.
03
Team
Who cooks, who pours
Four of us run the place every night, with a few friends who help on the weekend.
Ana Ruiz
Chef, co-owner
Writes the sheet every season and still shells the peas.
Theo Marsh
Wine and the room
Picks every bottle on the list and knows who made it.
Priya Nair
Sous chef
Runs the pass on busy nights and the fish on all of them.
Sam Okafor
Pastry
Makes the bread at seven and the olive oil cake at four.
03
Team
Who cooks, who pours
Four of us run the place every night, with a few friends who help on the weekend.
Ana Ruiz
Chef, co-owner
Writes the sheet every season and still shells the peas.
Theo Marsh
Wine and the room
Picks every bottle on the list and knows who made it.
Priya Nair
Sous chef
Runs the pass on busy nights and the fish on all of them.
Sam Okafor
Pastry
Makes the bread at seven and the olive oil cake at four.
03
Team
Who cooks, who pours
Four of us run the place every night, with a few friends who help on the weekend.
Ana Ruiz
Chef, co-owner
Writes the sheet every season and still shells the peas.
Theo Marsh
Wine and the room
Picks every bottle on the list and knows who made it.
Priya Nair
Sous chef
Runs the pass on busy nights and the fish on all of them.
Sam Okafor
Pastry
Makes the bread at seven and the olive oil cake at four.
04
Suppliers
Where it comes from
We buy from twelve farms and growers, most of them within a morning's drive. When they run out, the plate leaves the sheet.
Who
What we buy
From
Hollow Farm
Radishes, chicory, squash, leaves
Hudson Valley · 96 mi
Low Tide Fish Co.
Hake, squid, mussels
Montauk · 118 mi
Hill & Hollow Dairy
Butter, crème fraîche, cheese
Columbia County · 120 mi
Three Creeks Farm
Pork, chicken, eggs
Lancaster County · 150 mi
Stone Mill
Flour for the bread and the pasta
Finger Lakes · 240 mi
Pear Tree Orchard
Apples, pears, quince
Orange County · 60 mi
04
Suppliers
Where it comes from
We buy from twelve farms and growers, most of them within a morning's drive. When they run out, the plate leaves the sheet.
Who
What we buy
From
Hollow Farm
Radishes, chicory, squash, leaves
Hudson Valley · 96 mi
Low Tide Fish Co.
Hake, squid, mussels
Montauk · 118 mi
Hill & Hollow Dairy
Butter, crème fraîche, cheese
Columbia County · 120 mi
Three Creeks Farm
Pork, chicken, eggs
Lancaster County · 150 mi
Stone Mill
Flour for the bread and the pasta
Finger Lakes · 240 mi
Pear Tree Orchard
Apples, pears, quince
Orange County · 60 mi
04
Suppliers
Where it comes from
We buy from twelve farms and growers, most of them within a morning's drive. When they run out, the plate leaves the sheet.
Hollow Farm
Radishes, chicory, squash, leaves
Hudson Valley · 96 mi
Low Tide Fish Co.
Hake, squid, mussels
Montauk · 118 mi
Hill & Hollow Dairy
Butter, crème fraîche, cheese
Columbia County · 120 mi
Three Creeks Farm
Pork, chicken, eggs
Lancaster County · 150 mi
Stone Mill
Flour for the bread and the pasta
Finger Lakes · 240 mi
Pear Tree Orchard
Apples, pears, quince
Orange County · 60 mi
