Food The Chefs:

Nourish Kitchen & Table

Marissa Lippert - Nourish

You can tell a lot about a person by the food they create and the level of beauty they put forth when sharing their foodie creations. It is undeniable that a stunning display of food and the attention to detail in the plating, styling, and overall capture can send me salivating. First and foremost I find myself wanting to eat the food and second I am intrigued to know more about the person creating the swoon-worthy beauty! Admittedly I have been obsessing over the Nourish Kitchen & Table Instagram feed for months now, just waiting for the opportunity to meet the master behind the delectable dishes.

One Sunday afternoon I took matters into my own hands. Jivan and I happened to be driving past Nourish in the West Village; knowing that Jivan had some reading to do for school, I pulled over and recommended he read while I grabbed him a hot coco. The next thing I knew I walked into a foodie swoony wonderland. I was immediately struck but the stunning prepared dishes laid out in front of me –  house-made pastries, salads and veggie dishes, larger entrees, fresh-pressed juices and more!  Just as my eyes began swooning the food, I found myself engaging with a whole slew of creative’s…. there was a photographer capturing a beautiful plate of food in the front window, I ran into an old jewelry designer friend, a hand crafted ceramicist and finally my eyes fell upon some breathtaking natural linens. Soon after I was purchasing a beautiful linen apron and chatting with the lovely owner of Nourish, Marissa Lippert. We dove right into our mutual swoon affair surrounding… you guessed it, food and design. Marissa was hosting a trunk show to support the shop she curates inside Nourish and online. I mean my timing was impeccable – SWOON and SCORE!

I was happily sucked into the vortex of swooning with like-minded creators of deliciousness and beauty and suddenly 40 minutes has gone by. I had a very unhappy 12 year old who rushed into the cafe worried about me – not my proudest parenting moment but I suppose my hope was that he was enraptured with his book in the same was I was with my new community of woman.

After I devoted some attention to my neglected child – yikes – I began my intel on Marissa. My findings revealed she is a certified nutritionist and always aims to blur the lines between healthy eating and gorgeous, delicious food – AMEN! Ok – so she swoons, she cooks, she creates, she appreciates beauty AND she is damn healthy while doing so. We needed to create together and that we did! After spending the day cooking with Marissa I felt inspired. Nourish brings balance back to the table, along with a focus on seasonal inspiration, local purveyors, and lots and lots of fresh vegetables and fruit. What Marissa has created is unique, flavorful, fresh food that you just want to eat.

Photography by Chloe Crespi.  Nourish Braised Short Rib recipe on The Bite here on EyeSwoon.

Nourish Kitchen & Table

Marissa Lippert


Can you share the genesis of your brand?  

I’d been developing the concept for Nourish in my head for years before I actually started drawing up a business plan and seeking funding. I’ve been enamored with the intersection of food, culture, health and fashion/aesthetic…probably since childhood. I can remember sitting on the kitchen floor around the age of 2 or 3, flipping through my mom’s old Gourmet and Bon Appetit magazines…totally smitten.

How would you briefly describe the ethos of your company?

I like to call Nourish “your kitchen away from home.” We aim to feed the neighborhood and beyond food that (shocking…)nourishes them with energy, health and a bit of that unspeakable magic you feel when you sit down to a simple, beautiful, wholesome meal. We love that some of our regulars pop by multiple times a day and that we can turn someone onto a vegetable they used to never eat. And if we can inform and influence someone’s daily eating routine for the better, even just a little, that’s pretty amazing.

Greatest successes? Challenges? With running a business?

Successes: Getting open, and plowing through the first few (pretty sleepless) months, total success. One of our guests just said to me the other night, he would never want to eat vegetables or salads until he came through our doors. Boom. That’s a huge success for me.

Running a business is basically managing fire drills every day, that’ll eat your day away if you let it. I’ve had to let go a little – small details are super important, but I’ve learned to take them in stride, or at least attempt to. Oh, and not only taking care of your staff and guests, but also remembering to take care of yourself.

Most popular dishes at Nourish?

Our Detox Kale Salad with seasonal fruit (apples at the moment), watermelon radish, sliced almonds, sesame-lime vinaigrette

Our Moroccan roast chicken with house-blended harissa spice, lemon and rose.

Our coconut macaroons and seasonal fruit kuchen with coconut cake crust (thanks Grandma Bebe!)

How often do you change the menu? 

We change the menu daily in some capacity. We’ve got a rotating bunch of recipes per month. All recipes are seasonally-inspired, and I gain a lot of inspiration from traveling and pouring through cookbooks, ew and old. Right now I’m dreaming up some new spring ideas for March through May (damn hard in 20 degree weather!). I develop many of our recipes at home where I can be my most creative and myself and NKT’s incredible ladies of the kitchen, Mindy Ramirez, Diavanna Zarzuela and our pastry queen, Amelia Coulter, we’ll often riff up recipes together. Amazing what can happen in a tiny NYC restaurant kitchen.

Something you secretly love to eat even thought it might not be the healthiest?

Pate isn’t healthy? It’s a great source of iron right?! Pate and French fries, crispy but soft.

Breakfast Routine?

Right now…I’ll start off with a cup of hot water with lemon to get me going in the morning. Then half a grapefruit, a hard-boiled egg and some sliced avocado with maldon salt, Aleppo pepper and lime. And coffee for sure – I’m totally hooked on our new coffee from Australia, Vittoria, with a splash of half and half or our house-made almond milk.

You be lost in the kitchen without……

My chef’s knife and a mandolin.

What is your go to recipe you make with your eyes closed?

A killer salad…with nearly any random item lying around in my fridge. Love a good challenge.

Five ingredients you couldn’t live without?

Lemon, garlic, Aleppo pepper, maple syrup or date syrup, really awesome greens

All-time favorite restaurants in NYC

Not an easy question! I’m going old school…Café Mogador. Prune. Café Gitane.

How does cooking or eating make you feel is 3 words?

Energy. Joy. Passion.

What is your ideal meal?  with whom?

The insanely good Turkish breakfast spread at this tiny boutique hotel in Alacati, Turkey. With…too many people to fit at the table.

Any misconceptions you want to clarify about healthy eating?

It’s just about wholesome, fresh food (in the right portions) that happens to be healthy. And yes, it really is the food our grandparents ate. Pretty plain and simple. Healthy eating generally doesn’t come from inside a box, a can or a bar.

Tried and true tips to boost anyone’s healthy eating game?

1. eat a little less – most of us eat more than we really need to.

2. Stack your plate with vegetables and/or fruit. Seriously, if your plate is generally 50% or more veg/fruit focused, you don’t really need to worry about much else.

3. Drink it. And then drink a little more.

4. Eat breakfast (even if it’s just a banana!) and don’t skip meals. Skipping meals is a sure-fired way to dull out your metabolism.

5. Know what you’re eating. The fewer the ingredients on a label, generally the better.

Please tell me about the swoon-worthy products you sell

We love telling a good story at NKT. There’s some kind of story behind every product we stock. I have a small love affair with cookbooks and food journals (we carry a load of them!) and eye-catching artisan tableware, glassware, patterned linen napkins like the ones from our neighborhood gal Caroline Hurley; ceramics like the insanely gorgeous bowls by Brooklyn-based Eric Bonnin or platters by LA artist Kelly Lamb, Birdkage aprons, farmers market totes, vintage pieces and more. I scour flea markets and new, lesser-known artists whether they’re local, from Asheville, NC or London or Rwanda. If I spot something that nearly makes me want to scream because it’s so incredible, it’s most likely going on Nourish’s retail shelves! You can find a growing selection of our tableware and sundry items through our online shop:


Marissa Lippert - Nourish


2 tablespoons extra virgin olive oil, divided

2 cloves garlic, minced

1 shallots, finely sliced

1 cup farro

2 cups low-sodium chicken or vegetable broth

2 cups mixed cremini and chanterelle mushrooms

3-4 sprigs of fresh thyme

1/2 to 1 teaspoon black truffle oil

1/2 cup finely grated parmesan or pecorino Romano cheese

salt and fresh cracked pepper to taste


Preheat oven to 375F.

In a heavy-bottomed sauce pan or Dutch oven, heat 1 tablespoon olive oil over medium heat and saute garlic and shallots for 1 minute.  Add in farro and cook until fragrant, about 2 minutes.

Pour broth into pan and increase heat to medium-high.  Cover and allow to cook about 25-30 minutes, until farro is tender but toothsome.

While farro is cooking, toss mushrooms with remaining olive oil, thyme and a pinch of salt.  Roast on a baking sheet for 15 minutes.

Add mushrooms to farro and mix in truffle oil, cheese, pepper and additional salt if needed.

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