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Golden Ratio

@goldenrationyc

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Nature builds nothing at random.
Mostly walk-ins, reservations on @resy.
Open at 5:30pm Mon - Thurs.
3pm on Fri, Sat, & Sun.

@redwoodhospitality

POSTS STORIES REELS

This time of year, menu development starts moving pretty fast since so many great products are coming in from the farms we work with, and our Chef @miguelgiambra has been making magic. A few things happening in the kitchen lately:

• Lion’s Mane, currently fully vegan, with sungold and yellow pepper sofrito, harissa, baby leeks and green coriander.

• Citrus-cured squid with tomatillo, husk cherry and serrano.

• Shishito peppers with fir goddess.

• Skate wing with littleneck clams, ginger dashi and biquinho peppers.

• Crispy quail with Szechuan chile oil, buttermilk, and half-sour gherkin.

• Mentuccia panna cotta with thomcord grapes and mint oil. by @goldenrationyc

Exciting news: Golden Ratio is now open Monday - Sunday! That means more opportunities to stop in, try something new, and settle in at the bar - any day of the week.

On weekends, join us early for Golden Hours, 3–6pm.

NEW HOURS:
Mon–Thu: 5:30pm–Late
Fri–Sat: 3pm–Late
Sun: 3pm–10pm

Golden Hours Fri–Sun, 3–6pm

Always room for walk-ins. Reservations at the link in bio. by @goldenrationyc

The Wild Fennel - a ‘Nordic Tiki’ cocktail - pairs the creamy body of a pina colada with the verdant freshness of wild fennel and fir. Clairin, a high-ester Haitian rum adds tension. by @goldenrationyc

Golden Hours • Highballs, snacks, and daylight. We have a private event tomorrow, so just Friday and Sunday this weekend but other than that it’s every Friday, Saturday + Sunday from 3-6pm. ☀️☀️ by @goldenrationyc

Farewell to summer and to one of our favorite drinks of the season, the Green Strawberry. by @goldenrationyc

These days. by @goldenrationyc

Seasonal produce, but make it carbonated. by @goldenrationyc

We’re really proud of this one.

Providing health insurance at an independent restaurant is incredibly expensive, and for a long time it honestly felt pretty unrealistic for us to be able to offer it broadly across the company. As Redwood has grown, this has been one of the things we’ve kept working toward, and we’re incredibly fortunate to have had a team that believed in what we were building while we worked to get here.

We know health insurance alone doesn’t make restaurant work sustainable. There is a lot more we want to improve — how we train, how we manage, how people grow within the company, and how we support people who want to make hospitality a real career. But this feels like an important step.

Most of all, thank you to everyone who has grown with Redwood, given us time to get better, and helped make the company strong enough to do this.

And if you’ve been following what we’re building and think you might want to be part of it, we’re always happy to meet thoughtful people who care deeply about restaurants, hospitality, and continuing to learn. by @goldenrationyc

Not just a bar and not just snacks. Enjoy our very full menu from Chef @daniel.martignon and Chef @miguelgiambra.

Our kitchen is open until 10:30 every night. See you this weekend! by @goldenrationyc

Friday to Sunday from 3pm to 6pm • $12 Highballs and $14 Kirby Cucumber Frozen Cocktail by @goldenrationyc

The Green Almond from earlier this year.

GOLDEN RATIO
📌 216.5 Greene Ave

👉 Reservations at our website or on @resy by @goldenrationyc

Filing this under: how to make a perfect dish even better. by @goldenrationyc