Since its opening in 2004 Freeman’s became the low-profile gourmet place of Manhattan. At the end of an unused Lower East Side alley you will discover in a rugged clandestine, colonial American tavern décor, the early American menu: simple, rustic, inspired by old world traditions..
Chef Michael Citarella’s menu features Hot Artichoke Dip, Slow Cooked Heritage Pork braised cabbage, smoked garlic just,Millbrook Farms Venison Steak with caramelized cauliflower, raisins and rosemary. You can have lunch and dinner but the best is the brunch on weekends which is worth to wait..
End of Freeman Alley, New York, NY 10002
nr. Rivington St