Gristmill is a seasonal American restaurant located on Fifth Avenue in Brooklyn’s Park Slope neighborhood. At its heart and soul is the custom built wood-fired oven where Executive Chef and Owner Jake Novick-Finder creates a seasonal rotating menu of savory shared plates, pizzas, and sweet pies that celebrate grains (whole and milled) and fresh produce, sourced from farmers and purveyors in the Northeast from New York to Quebec.

Gristmill is committed to sourcing as locally and sustainably as possible. Over 90% of the restaurant’s product (fruit, vegetables, dairy, grain, meat, fish and shellfish) is from farms located within New York State including Jake’s mother’s personal farm in Rhinebeck, NY dubbed Gristmill Farm, after the restaurant. A “no-waste if possible” ethos translates to Jake and his cooks inspecting every single stem, skin, leaf and shell to determine if there is a culinary application or use.

And because dough is such an integral component to the menu, cooks have their own personal starter to feed and take care of. Like a family of children, they all have names however the “mother” starter that they use for all of the dough’s on the menu is Daisy.

“All is grist to the mill.”- Proverb

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