On the weekends Silo is also open for brunch, with a menu featuring dishes such as the Silo porridge, made with freshly rolled oats and home-made crème fraîche, topped with seasonal fruit coddled eggs, kimchi, black pudding and freshly baked sourdough, and to drink, a selection of fresh juices made using wonky fruit and veg. For something sweet, golden linseed ice-cream with fig leaf oil and sea buckthorn, fresh cheese, grand fir and fermented caramel. Silo has a continually changing set dinner menu with dishes such as grilled fantail squid, white kimchi and Douglas fir Jerusalem artichokes cooked on fire and served with Cashel Blue and ruby kraut and blue potatoes, barbecued sea kale and caramelised whey.
A zero-waste pioneer, Douglas’ innovative approach is threaded throughout the whole restaurant and its supply chains: from trading directly with farmers to composting any leftover scraps into compost, the continuing aim is to 'close the loop' in the food production process. Pepe notes that the hope with the downstairs salon-style concept is to move away from the performative quality of dining, and create a space that transcends the culinary experience and dining trends.On Wednesday 13th November 2019, Silo, the world’s first zero-waste restaurant by award-winning chef Douglas McMaster opened in their new Hackney Wick home, The White Building. The restaurant will also plans to host food artisans and producers. The Alimentari is already leaning into the experiential shortly before their official opening, the downstairs dining room hosted a discussion with several authors. Rather than replicating what exists in Rome, Roscioli NYC is more focused on mirroring a similar ethos: cultivating connections, whether that’s through connection to an ingredient, person or place. So it’s a nice balance to use that North Star to be able to develop the menu.” “And then we get to pair that with all of these amazing preserved tomatoes and burratas and hams and canned products that we have. “We’re using the mentality of what the Romans would be doing by sourcing from Puglia, by us sourcing from upstate New York,” Arce says. While some ingredients and items for sale will be sustainably imported from Italy, the team is mirroring the quality-first focus of the original restaurant in Rome by working with an upstate New York farm collective to source local milk and other produce. Roscioli branded products and sourced wines will be for sale alongside a selection of cheeses, meats and prepared items the wine bar will serve pasta, burrata and other Roman dishes. The downstairs dining room, now open, is serving a tasting menu in a cozy dinner-party atmosphere similar to Niche Niche, while the upstairs Salumeria, opening later this summer, will house a delicatessen and more casual wine bar. The bi-level space includes two separate concepts. “But we are trying to make them very proud.” “This place is absolutely an homage to what exists in Rome, but we’re not unrealistic about the reality that we can’t replicate what they’re doing - nor are we trying to,” says Arce. “We’re just planting seeds in a soil that was already fertile, because Niche Niche was already that thing,” says Rimessa Roscioli partner Alessandro Pepe, who moved to New York earlier this spring along with chef Tommaso Fratini for the project’s opening.
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