Summer is officially over. Lush green foliage, weekend trips to greener pastures, and nautical stripes will be replaced by colder temps, tighter deadlines, and, in some cases, wider waistlines. But, like our inevitable Indian Summer, some things needn’t be phased out so quickly. Running along the river will still be nice until they begin to turn off the water fountains in November, and you can still enjoy fresh farm-to-table eating, as green markets are open year round. However, robust organic shoppers aside, most of us will prefer to get our fall gourmet fixes at cozy, heated restaurants—and as luck (or living in New York) would have it, you can continue your summery locavore habits at a multitude of restaurants around the city. Even better, you can enjoy fall’s ever-changing harvests with their daily seasonal offerings. These are some of my favorite restaurants that support healthy and sustainable eating—good for you and for the environment.
ABC Kitchen Locavoricious spread drops organic, pesticide-free versions of homemade ravioli, whole wheat pizza, roast pork with apple and Meyer lemon. Herbs and micro-greens imported from the rooftop garden. Green buzzwords also apply to chic rustic décor: reclaimed wood tables, handmade porcelain tableware, bread baskets by the Mapuche people of Patagonia. Makes living the zeitgeist as easy as A, B, C.
We’re only a few blocks from the Greenmarket and will create dishes based on whatever we find. Everything—vegetables, fruit, cheeses, meats, flowers—is sourced as locally as possible.” — Jean-Georges Vongerichten
Anella Seasonal American trattoria—so seasonal they source from Greenpoint’s Rooftop Farms and their own backyard. The green theme carries over to the petite bar, which is made of workbenches recycled from the Steinway factory. Menu boasts brick-oven pizza, bread baked in flower pots, Chatham cod with wine-braised fennel and olives.
Cookshop Comfort food for the organic set from the pros behind NoHo power luncher Five Points. Open kitchen, modern, subtle farmhouse vibe—though the dinner check would run an actual farm for a week. Extend your life with sustainable poultry, local fish, and grass-fed meat. Grilled Montauk squid and Catskill duck breast keep it close to home. Happy food makes for happy arteries. Cancer is for losers.
Mas Farmhouse The chef from Bouley employs classic French technique, but with local and seasonal American foods. Farm-raised pork belly and guinea hen, domestic cheeses, house-made sorbet. Honors seasonal vegetables as much as guests; both are beautifully attended and respectfully served. Perk: Chef Galen Zamarra changes his menu daily.
The Green Table Table heavy in local ingredients and country charm serves all-organic sustainable food and wine. Tender Manx Station grass-fed beef, slow-roasted Satur Farms baby heirloom beet salad, ever-changing vegan “farm plate” showcasing the best in seasonal fixings. Quaint kitchen surroundings and never-ending wine list enhance the feel-good experience.
Savoy Mediterranean-tinged traditional American like salt-crusted baked duck, which is just as decadent as it sounds, and a plumnose snapper as fun to eat as it is to say. Fresh green stuff straight from the farmer and homemade desserts. Manicured globe-trotting wine list touches down everywhere from Chile to Basque country.
Blue Hill BH is a staple in the locavore’s list of restaurants. Seasonal produce from the Hudson Valley, which we’ve heard is somewhere nearby. Foie gras with rhubarb and black pepper, poached duck and roast pork, among many spectacular achievements. Unparalleled commitment to freshness and ingenuity. Spare, elegant, unpretentious ex-speakeasy space. Seasonal tasting menus may result in embarrassing foodgasm a la Meg Ryan, but try to keep it down, as this is a classy place.