Last night standing in front of Perch where my son Henry Crawford was performing I noticed flickering candlelights in the window of Get Fresh Table and Market.

It looked so pretty inside and from what I could see there was a nice-sized crowd in there.

As reported on OTBKB, Get Fresh has worked hard to reinvent themselves; they're made some big, bold changes over there and are really getting their act together.

Which isn't to say they didn't have it together before. But the shop started with a shaky concept: a place to buy pre-selected localvore and organic ingredients pre-packed and ready to cook, including cooking directions.

It wasn't ready-to-eat it was ready-to-cook.

I don't think locals ever really took to the concept.

Previously it was a gorgeous but underused space. Now as a restaurant and market it makes total sense. By day it's a cafe, market for prepared and ready-to-cook foods, and place for cooking workshops for adults and children. By night: a restaurant with a noted chef.

Ben Muessig in this week's Brooklyn Paper wrote a brief profile of Mark Simmons, the cook who was on the Bravo cooking show, Top Chef. Simmons told Muessig that he hopes to turn the Fifth Avenue restaurant into a localvore destiantion. He is also the chef creating the food for the market.

“Our goal is definitely to focus on organic and local food — and
that suits me because that’s how I grew up in New Zealand,” said
Simmons.

“It’s very natural to me and it’s fulfilling to be doing something that I believe in,” he said.

But it hasn’t been easy for the Kiwi cook to transition between the
fast-paced TV show and preparing reheatable meals — like braised pork
chop with kidney bean sauce ($12 per serving) and squash risotto with
white wine, arborio rice, organic butter and Parmesan cheese ($11).

“I’m learning how to take the organic ingredients and pre-prepare
them so they’re at their optimum when people get home,” he said.