American Flatbread Tribeca Hearth

Fancy way of saying “pizza,” but Vermont export takes its dough seriously. Spent almost twenty years in the Green Mountains honing its craft before making the leap to Tribeca. Brings along commitment to community, organic ingredients, artisanal cooking. “New Vermont Sausage” combines homemade maple-fennel pork with sundried tomatoes and grana from VT’s own Blythedale Farm. Fourteen drafts cover a killer range of craft brews. Interior is contemporary, with soothing tones and rustic wood accents. High ceilings and big windows bring in plenty of light for breakfasts and lunches.