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Creamline’s “farm-to-tray” messaging appears throughout the restaurant — even on takeout bags.
High-quality ingredients are at the heart of Creamline’s cooking.
Ronnybrook Farm Dairy supplies all dairy products used by Creamline, and a refrigerated case offers bottled milk to go.
Creamline’s exterior signage points right to where its beef comes from — its neighbor Dickson’s Farmstand Meats.
Chef and owner Harris Mayer-Selinger attributes part of Creamline’s success to a plum location in New York City’s Chelsea Market.
Burgers made from beef supplied by Dickson’s Farmstand Meats sizzle on the grill.
A Creamline employee prepares burgers.
Like many fast-casual concepts, Creamline serves all of its meals on trays.
Ronnybrook Farm Dairy supplies Creamline with soft-serve ice cream.
Creamline chef and owner Harris Mayer-Selinger, center, with managers Felicia Lissane, left, and Tieyika Ortiz, right.