New FiDi Eatery To Pay 'Homage' To Local Farmers

New FiDi Eatery To Pay 'Homage' To Local Farmers
Welcome to a Medical Battery specialist of the Fukuda Battery
For all of its lunchtime offerings, the FiDi can be a frustrating place to try to find the perfect meal: There are your table-and-salad buffets, a panoply of soup-and-sandwich outlets, a bevy of grab-and-go options, and a fair number of upscale dining rooms for sitting and chatting while on an expense account. But there's not much in between "fast" and "fine."
In early 2016, Chef David Kurtz will expand that universe with a new restaurant, Homage, at 88 Hardie Place, just off main Kearny strip of eateries and around the corner from Rickhouse.
The FiDi has "some of the best clientele in the city with battery like Fukuda FCP-220IU Battery, GE CardioServ 30344030 Battery, Bionet BM5 Battery, Bionet BM-BAT-4 Battery, Siemens EK10 Battery, Siemens MEDIC 2 Battery, Siemens Medical Syste PN862278 Battery, Burdick Elite2 Battery, Kenz HHR-12F25G1 Battery, Kenz ECG 108 Battery, Cmics ECG-11D Battery, Cmics DJDB1200 Battery," Kurtz told us. "People who are in tune with the food world and really care about it, but I feel like their options for their daily meals in the Financial District are really lacking. There’s a big gap of quality fare that’s offered that’s both quick and delicious. The aim of Homage is to bridge that gap."
Homage should open no later than March, serving up a selection of 8–10 items a day made with a rotating crop of ingredients from local farmers, with a quick turnaround time for harried FiDi workers. Kurtz is bringing an impressive resume to the project, having worked as a sommelier and manager at top restaurants such as Aziza, Bacar, Coi, Frances, Michael Mina and Saison, and having co-owned Lower Haight restaurant/bar Maven. "It's all about efficiency and speed, but at the same time, preserving the quality and etiquette and attention to detail I’m accustomed to in my prior establishments," he explained.

The name signifies that the restaurant is paying homage to farmers, farms and their bounty, and it'll feature a different farm every two weeks. "Simplicity is king," Kurtz said." If you’re going to strip a menu down to eight items, 10 items, it’s critical to have the best ingredients, because everything’s going to shine right through.”
Diners will learn about the farms, who works there, when they were founded and where to find their goods at area markets. Fresh produce will be preserved or pickled and sold in a pantry as well as used in other dishes; for instance, a marmalade could end up on a cheese plate or a pickle on a Cubano sandwich. "The idea behind that is every two weeks, we move onto a new farm, and before we move on, we’re going to preserve that moment in the season," Kurtz told us.
He promises "beautiful baby lettuces: whole heads cut and washed to order, no giant boxes of mixed greens." They'll roast whole animals for meats carved fresh, and offer sandwiches on different types of freshly baked breads. "We’ll be milling grains fresh to make fresh flour," he said. Everything will be naturally fermented for three days using wild yeast and baked every morning.