For $21 per person, you get anywhere from five to eight surprise courses, including items like mushroom pesto flatbread pizza and seafood stew.
And every dish is made with ingredients leftover from the week.
The goal of the Sunday service is to reduce the restaurant's food waste, according to owner Homer Murray (son of Bill). Nationwide, about50% of all produce in the US is thrown away, which adds up to some 60 million tons (or $160 billion) worth of produce annually.
"We're concerned with the idea of food waste — all the stuff that gets thrown away," Murray says. "It seems like a crime against humanity, to see this food being tossed out."
We decided to try it last weekend. Check out our visit below.
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21 Greenpoint is located on the waterfront of Greenpoint, a neighborhood in Brooklyn, New York. You can see the East River from the entrance.
Owner Homer Murray (who has a famous dad named Bill) says he realized food was his passion at 19, when he started cooking at Murray Brothers, his family's restaurant in Myrtle Beach, Florida. He made simple things like salsa and shrimp cocktail. "It was an excuse to meet girls," he says.
When asked what Bill thinks of the food, Homer says, “I bet he would tell you it’s his favorite restaurant in Brooklyn, and he wouldn’t be lying.”
The kitchen staff wears red beanies as an homage to "The Life Aquatic with Steve Zissou," a 2004 Bill Murray film. Homer has one, too.
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