Where Aged Wine Meets the Market

From Overthrow Hospitality, Long Count is a wine restaurant devoted to the quiet power of time.

Located at 155 Avenue B in the East Village, Long Count brings together a cellar of thoughtfully aged wines and a seasonal menu led by Chef Haley Duren. While the wine program celebrates bottles that have evolved over a decade or more, the kitchen looks to the Union Square Greenmarket, with a menu that changes monthly to reflect the freshest ingredients of the season.

Thoughtful preservation, careful technique, and a deep respect for ingredients unite both programs, revealing the many ways time shapes flavor. Whether measured in decades or days, every dish and every glass tells a story of transformation.

Long Count invites guests to slow down, explore, and experience exceptional wine and seasonal cooking without formality or pretense.

A top-down view of a dining table with various foods including a white rectangular plate of sliced bread topped with black sesame seeds, a bowl of pita chips, a wine glass with white wine, a white plate with a dark leafy vegetable dish, a small bowl of sauce, a white bowl with stuffed zucchini in tomato sauce, and a large yellow tufted chair.

The kitchen is led by Chef Haley Duren, whose market-driven menu evolves each month alongside the seasons. Inspired by the Union Square farmer’s market, her cooking reflects the same philosophy as Long Count's cellar: time transforms flavor. Whether through thoughtful preservation, careful technique, or ingredients enjoyed at their seasonal peak, each dish is designed to complement the restaurant's collection of aged wines.

The result is food that is restrained yet expressive—rooted in the market, guided by the seasons, and quietly shaped by time.

A woman is shaving cheese on a plate of fries stacked on books.