Eden is a wood-fired restaurant in a restored historic building on Hanover Square in downtown Syracuse. Everything we serve is cooked over an open hearth at the center of our kitchen, fueled by wood and guided by the seasons.
Our mission is to highlight the best farmers, foragers, brewers, distillers and food producers in New York State. Our menu changes with each harvest, and every dish names the farm or producer it comes from, so you know exactly where your dinner began.
The bar pours New York State spirits, craft cocktails and a wine list chosen with the same care as the food.
Eden is a Wine Spectator Restaurant Award winner, a DiRōNA Award of Excellence recipient, and in 2026 we hosted our first Friends of James Beard Benefit dinner.
Fire. Farm. Food. Wine.
Dedication. Expertise. Passion.
Our experience with cooking over a wood fire allows us to create a unique and memorable culinary occasion anywhere. Let us cater your next special event.
Plan Your EventRichard de Graff and his wife, Vic, have farmed in Pulaski for 45 years, 38 of them certified organic, with Anna Joy Corson as their lead gardener. Midway between Syracuse and Watertown, they grow organic vegetables, berries, herbs and tree fruit, and sell through their CSA, an on-farm market and farmers markets across Central New York.
Producers of gourmet vegetables, edible flowers, and microgreens since 2000, delivering to all points between Utica and Auburn. Microgreens and flowers available all year.
KC and Kristi Mangine began growing shiitake on logs in 2008 and went full time in 2015. Today they grow certified organic shiitake, lion's mane, oyster, maitake, beech, chestnut and reishi mushrooms, all on wood using sawdust from local mills. Find them year-round at the CNY Regional Market's Saturday farmers market.
Making maple syrup in the hills of southern Onondaga County since 1968, Dutch Hill is a family operation now led by Nate and Cristy Williams; Nate grew up sugaring with his father and brother. From their new sugarhouse on Woodmancy Road they produce pure and aged maple syrup, maple cream and maple sugar, and are NYS Grown & Certified. Visit during New York's Maple Weekends to taste it at the source.
Alexa and Jacob Newton raise beef, pork, chickens and turkeys in the hills of Cortland County. Their birds live in shelters that move across the pasture so they can graze and forage outdoors, and the Newtons process their poultry right on the farm.
Sara and Josh Kerrick met showing cows at the Cayuga County Fair. In 2025 they opened Sorrell Hill Milk Co., an on-farm creamery at 2 Kids Goat Farm. They're home to the CregoCrest Registered Holsteins and make creamline milk and fresh cheese from both cow and goat milk, with every animal in the small herd known by name.
Founded in 1978 by ranchers working with an Ohio State University meat scientist, the Certified Angus Beef brand judges every cut against 10 quality standards. It is the source of the Ember Roasted NY Strip we cook over the hearth.
Committed to the purchase and supply of responsibly sourced seafood, meeting customers' needs without compromising the future health of our oceans' fish.
On October 2 and 3, 2026, Eden hosted its first Friends of James Beard Benefit dinner. Guests enjoyed a reception and an eight-course tasting menu cooked over our wood-fired hearth, with optional wine pairings presented by sommelier Keenan Davis. Proceeds support the James Beard Foundation's programs for the restaurant community.
Founded in 2023 by Jess Miller, the Kitchen Literacy Project teaches Syracuse teens to cook, free of charge, at Salt City Market. Local chefs teach paid cooking classes for the public, and that money pays for the free teen program, giving young people kitchen skills they can use for life.
Every grill is a collaboration between stainless-steel expertise and the client's own ideas: custom grills built to bring grill dreams to life.
Eat Local New York celebrates the state's independent restaurants, chefs and producers through restaurant reviews, a podcast featuring local food and drink makers, and Eat Local New York Restaurant Week, which runs from Buffalo to Brooklyn.
October 2 & 3, 2026 · Seatings at 5:00 and 9:00 pm
An intimate, multi-course tasting dinner cooked over our wood-fired hearth. Chef Rich Strub built the menu around seasonal ingredients and global flavors, and sommelier Keenan Davis chose two tiers of wine to accompany each course.
This benefit dinner took place on October 2 and 3, 2026. Thank you to everyone who joined us and supported the James Beard Foundation.
Our experience with cooking over a wood fire allows us to create a unique and memorable culinary occasion anywhere. Tell us about your event below and see an estimate as you choose.
Tell us a little about you and your event. Our event team will get back to you with a link to plan your menu and details, already filled in with what you send here.
