North Brooklyn’s Eat Restaurant Serves Locally-Sourced Food & Highlights the Handmade

Venture into <a href="http://eatgreenpoint.com/">Eat</a> restaurant in Greenpoint, <a href="http://inhabitat.com/nyc/brooklyn/">Brooklyn</a> and you will immediately notice a heightened attention to detail and appreciation of all things made by hand. Owner Jordan Colón established <a href="http://inhabitat.com/nyc/listing/eat/">Eat</a> in 2006 with a very open mind and has found the perfect balance between nature and creativity, creating a neighborhood eatery where the ambiance is low-key, simple, and very personal. From the ceramic dishware crafted by the owners in the basement studio to the delicious food made from fresh <a href="http://www.grownyc.org/greenmarket">Greenmarket</a> produce, there is a handcrafted story behind every object and seasonally inspired dish.

Jordan Colón is one of five brothers and a sister who have organically combined their various talents to make the dining experience truly unique.

Originally a record store and coffee shop, the establishment has since evolved into a cozy eatery run by the Colón family and several friends.

Jordan and his brother Seth are on the premises on a daily basis to cook and see that operations run smoothly. A few other employees also offer culinary inspiration.

Long time family friend Cedric Martin and Jonathan Colón designed and built the benches and tables that give the place a very communal feel. When in town, the backyard is transformed into their studio making all aspects of production highly local.

When asked what role their sister Christine has played, Jordan remarked that she has inspired the healthy, holistic focus that characterizes Eat.

More than just an eatery, the restaurant inspires a certain lifestyle. Jordan stated, "We need to start looking at all the products in our life." A new element of the business, handmade ceramics made in the basement studio are available for sale.

Run in a cooperative style, friends with manual skills have contributed their labor. Recycled materials are a regular part of the artisan work.

Cedric Martin, a close friend of the family since he was 15 years old, is a skilled woodworker who has helped shape the environment.

When I arrived the interior was once again evolving as the two worked away on a shelf they were constructing from black walnut lumber Jonathan had brought from Lancaster. The finished product proudly displays pieces made by family and friends.

The wood comes from a saw mill in Lancaster, Pennsylvania, where the family is originally from. It is locally harvested and derived from trees that have already fallen or are being taken down due to disease or thinning.

Arla Bascom's touch is also present throughout the dining experience.

In fact, Jordan has taken up ceramics himself and set up a small studio in the basement of the restaurant where the two work.

Handmade ceramic plates and mugs set a beautiful stage for the delicacies that evolve from the kitchen.

Diners will appreciate not only the chefs' final results, but can observe the creative process through an open window that looks into the small kitchen. Herbs are hung to dry along the walls and ceilings and are added to dishes when ready.

The small kitchen was custom built by the family.

Inspiration from Italy is also evident in the simplicity of the culinary creations. A minimal number of ingredients leaves room to appreciate the subtle contribution each makes to the larger whole.

Homemade bread accompanies meals and varies each day. Jonathan studied bread making in Italy and the results are apparent in the texture of each loaf.

Details are not forgotten at any step. Beautifully presented kimchi and pickled daikon preserves can be purchased for use at home.

Brandt Neuworth studied at the Natural Gourmet Institute for Health and Culinary Arts and first joined the team as an intern. He loves the collaborative atmosphere and being able to express his creativity through food.