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509 E. 6th St. (Aves. A & B) Send to Phone
: F, V to Lower East Side-Second Ave.

Dinner nightly
Open late

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THIS RESTAURANT IS CLOSED industry (food) Restaurant Review

: Owners Alex Freij and Chris Eddy, young turks in the food-and-booze world who met while working at Mercer Kitchen, created Industry (Food) as a hangout for likeminded professionals. The place is so groovy that it's a hot East Village destination, no matter what you do nine-to-five (though restaurant pros do come---they just don't have Page Six names, i.e. the ones who actually cook). Done up like a minimalist Verbier chalet, you feel cocooned in the varnished-wood interior. Beyond the buzzing bar area, where bellybuttons are the de rigueur accessory no matter how cold it is outside, are upstairs and downstairs dining areas, divvied up into intimate nooks. Luckily as much energy has gone into the food as the design. Chef de cuisine Kenneth Tufo, a Veritas alum, plays with his food. Pork and beans in his hands becomes luscious pork confit (wearing a fragrant coat of brown sugar, cumin and coriander) on a bed of flageolets---it's got signature dish written all over it. Everything tastes good with bacon, and Tufo's deconstructed lobster roll, misleadingly called bruschetta, is no exception. It arrives as toasted brioche topped with mayo, chunks of moist sweet lobster and, for that salty counterpoint, pancetta. Other dishes, such as a salmon carpaccio and roasted sea bass, are well prepared but fail to wow. Industry (Food) makes up for it in other ways. The restaurant has what previously seemed an impossible dream in New York: Accommodating and efficient service in handsome, intelligent packages. And there's always plenty of eye candy to snack on.
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