Tomato season has officially arrived—and with it, a renewed reverence for one of summer’s most beloved ingredients. While TikTok might’ve coined Tomato Girl Summer, chefs have been building toward this moment for decades. From the simplicity of Marcella Hazan’s iconic sauce to Thomas Keller’s culinary artistry and Alice Waters’ produce-first ethos, tomatoes have long earned their place at the table. This year, Chef Michael King of Williamsburg’s Sungold is taking that reverence a step further with an homage to the farms, flavors, and stories behind each sun-ripened bite.
On Wednesday, June 18, Chef King will take his tomato obsession to Union Square for a special pop-up event at the Greenmarket—a location that shaped both his palate and culinary philosophy. Guests can sample Sungold’s signature Bucatini, made with sungold tomato confit, basil, aged parmesan, and chile breadcrumbs, and take home a recipe card to recreate the dish in their own kitchens. More than just a tasting, the event is a tribute to the local farms that make seasonal cooking possible, including Eckerton Hill Farm, known for its dazzling variety of heirloom and cherry tomatoes.
“Popping up at the Greenmarket is personal for me. It’s where I first fell in love with sungolds and where I still go to source for the restaurant. Partnering with farms like Eckerton is the core of what we do at Sungold.”Chef King
Following the market debut, Sungold will launch its Tomato Summer menu at the Brooklyn restaurant, a seasonal celebration that moves far beyond the standard Caprese. From wood-fired pies to vegan salads, savory cocktails to elevated brunch plates, each dish draws from peak-season tomatoes with intention and restraint—allowing the ingredient to lead the way.
Caprese Martini – A daring savory cocktail made with mozzarella cheese-clarified Ketel One vodka, tomato and basil, garnished with blue cheese olives.
Maine Oysters – Served with a bright sungold and shallot mignonette, balancing salinity and acidity.
Sungold Bucatini – The restaurant’s flagship pasta, brimming with sweet confit tomatoes, basil, parmesan, and chile breadcrumbs.
BLT Tartine – A brunch and lunch favorite, showcasing local heirloom slices on rustic bread.
Tomato Salad – Vegan and refreshingly modern, paired with cucumber water, za’atar, and onions.
Tomato Toast – A market-fresh take on bruschetta, highlighting raw tomato flavor.
Spicy Arrabbiata Wood-Fired Pizza – A spicy, guanciale-topped pie crowned with a baked egg.
“The tomato menu is really about celebrating this one perfect moment in the year. When they’re truly at their peak—sweet, bright, complex—it opens up so many unexpected ways to use them. We’re pushing flavor forward while still letting the ingredient speak for itself.”Chef King
More than a trend, Tomato Summer at Sungold is a reminder that seasonality isn’t just about timing—it’s about presence. By returning to the market that inspired his early days as a chef, and showcasing tomatoes in such unexpected formats, King invites diners to slow down and taste what peak season actually means. It’s not just a menu. It’s a culinary snapshot of summer in New York.
And for those still clinging to the idea that tomatoes belong only in sauces and salads, Sungold’s savory martinis and smoky pies might just rewrite that script—one sungold at a time.