When Adam Block was inspired to create PRINT. Restaurant in an old printing plant in Hell’s Kitchen he had a vision, telling New York magazine that the era of the jet-setting celebrity chef and umpteen-course degustation tasting meal is over. “I was looking for something with soul,” said Block, wary of hotel-restaurant connotations. Blocks vision has got people talking:

New York magazine praised PRINT.: “straightforward, farm-to-table food, sourced regionally and presented casually.” Highlighting that “the water is filtered, the refuse is composted, and the burger is made from Arcadian Pastures grass-fed beef, topped with New York Cheddar on an Orwasher’s bun.” Oh and “A staff forager procures local ingredients like Blooming Hill Farm’s salad greens and Argyle farm’s Greek yogurt. The butter is made in-house.”

Yelpers raved, “Awesome” pointing to the “ingredients from local farms” “excellent service” and the must-see rooftop lounge Press ¬†with its “excellent views” “a great spot to hangout during warmer weather.”

Serious Eats NY proclaimed “God is in the details, especially when it comes to restaurants, titling PRINT. Restaurant as “Serious Food.”