"A lot of restaurants at the end of the week just get rid of things like that," Telo says. Because 21 Greenpoint is closed Monday, like many restaurants, a piece of fish delivered on Friday and unsold over the weekend would linger in the fridge until Tuesday and "that just doesn't meet our standards," Telo says. Anthony Bourdain once popularized the idea of never eating restaurant fish on a Monday, as it's certainly left over from days before, though he backtracked on that last year.
Everything 21 Greenpoint sources is from local farms, mostly in the Hudson Valley, but also in New Jersey, Pennsylvania, Massachusetts, and Maine. "We're getting a lot of amazing produce, a lot of amazing fish, and we wanted to serve that to people," Telo says. "Instead of throwing it away, we wanted to wrap it into something else." Through the night on Sundays, the kitchen will riff on and edit the tasting menu, using whatever ingredients are left over to create a full meal including at least a soup, salad, starch, protein, and dessert. "The goal for us is to walk into our refrigerator Monday and see nothing," Telo says.