New York City sure has a plethora of eateries! It’s actually quite overwhelming! And being on your journey to a more sustainable lifestyle can add a complicating factor when looking for an ideal place for dining out. So we’re here to help! We’ve researched many of the restaurants who fly the flag for being sustainable, and have come up with this list: 10 of the Best.
The idea behind this beautiful floating oyster bar is simple: brothers Alex and Miles Pincus share a love for both hospitality and sailing. So launching a non-launching boat venue for appreciating fine food, drinks and a sailing boat was an obvious move. The boat is historic wooden schooner Sherman Zwicker, and has been fitted out in stunning fashion. Crisp blue and yellow stripes on pure white is reflected on table cloths, awnings, umbrellas, napkins, and of course the crew’s uniforms, and immediately screams ‘nautical’, in a very classy way. But aside from the eco-friendly beauty of repurposing a retired sailing vessel as a permanent hospitality venue, why else are Grand Banks on our list? Let’s start with the food. The oysters, and in fact all the seafood, is sustainably sourced. Head Chef Kerry Heffernan is an avid sports fisherman and passionate advocate for seafood sustainability. He brings much expertise to the table, but he also works according to seafood conservation guide Monterary Bay Aquarium’s Seafood Watch. He will only source from oyster farmers and seafood purveyors who share his commitment for sustainability, and this means seafood is wild caught. It has been demonstrated how important oyster farming is to the ecosystem which is the Hudson River. So Grand Banks have partnerships with organizations like the Billion Oyster Project; Surfrider Foundation; Charity:Water; Hudson River Park; City Harvest; and Just Food (this list isn’t even exhaustive!). They are doing their bit (or more) to preserve this part of the world.
But it’s not just the food which ticks the ‘sustainable’ box. Grand Banks exclusively use reusable straws (they’ve been doing so for years); they do not supply any to-go containers; they serve beer and wine from kegs, meaning no single use bottles or cans are required; and they’ve recently moved away from bottled water to now serve water in reusable bottles from a state-of-the-art filtration system. Not only does this clean water refresh the guests, but they donate a portion of every water sale to fund clean water initiatives around the world. Wow! The team at Grand Banks are going above and beyond to create a better world. And did I mention that it’s affordable luxury? Oysters are between $3-4 each, and fully plated dishes average $23.
Oh, and there’s a couple of cute options for the kids! So whether you love the delicate flavours of oysters; the zing of a summer cocktail; the glisten of the sun on the Hudson River or the idea of supporting a sustainable venture – this summer I recommend heading down to Grand Banks! (Or if you’re in Brooklyn try their sister site Pilot, or if you’re on Governor’s Island, check out other sister Island Oyster! They all work with the same sustainability ethos at their core, and are equally stunning).
Pier 25, Hudson River Park, New York, NY, 10013
With thanks to Marion, Guest Services and Event Coordinator, for providing information additional to the websites.
This is no ordinary sushi restaurant. For starters, Mayanoki is NYC’s only sustainable omakase sushi restaurant. Let’s start with the ‘Omakase’ part of this uniqueness. We asked them exactly what this means: “I entrust you” was the reply. It’s rather like a tasting menu, so you’re entrusting Chef Josh van den Berg to create your meal – only from what’s he’s been able to source seasonally, sustainably, and often – on that day. So this means he is a master at thinking on his feet and thrives on being adaptable – his ingredient list can literally change daily! Now while this poses logistical and planning challenges for the Mayanoki team, it speaks to their passion about only providing sustainable seafood on your plate. So to take out some of the headache on that front, they have long-time seafood purveyor partners, whom they trust implicitly for sourcing sustainably. Sometimes they need to deal with 3 or 4 distributors to know they’re getting the best options for sushi and raw preparation. Mayanoki also work closely with ocean conservation groups, the Monterey Bay Aquarium Seafood Watch program and the James Beard Smart Catch program.
Locality is another key to sustainability – and Chef Josh loves to showcase fish species and other ingredients which are sourced from the northeast: on a typical night, over 80% of the menu is from this locale. And you can ask him all about it while he prepares your meal, right in front of you, in this intimate dining experience. Obviously we asked what’s hot right now on the menu: the scallop dish. It’s served with a mash of sunchokes, crispy sunchokes, olive oil, seasoning and fresh herbs. There’s an image above, but only dare look if you want to suddenly crave scallops!
To really run a sustainable restaurant, it does actually take more than thinking about the food. And Mayanoki have this covered too. They’re on a mission to reduce waste, and avoid plastic at every possibility. They order ingredients in glass or aluminium to ensure recyclability.
What advice does David, co-founder/partner, have for you, wanting to be more sustainable in your daily life? “To be mindful of consumption.” David acknowledges that humankind is currently putting an impossible strain on the natural systems around us, which he thinks stems from us being disconnected from it. One way to regain some of this connection is to understand where your food comes from. When it comes to seafood, David suggests letting the Chef know you want to know that you’re eating sustainably sourced fish. So do a bit of research to find out what’s in season and sustainable in your local area. And of course, locally sourced, in season veggies are a great option (“avocado roll?”, offers David).
They offer two seating times, and at $125 pp to literally have your own private Chef, I think it’s good value. The food is creative and sustainable (and I’m completely sure it’s delicious!), and the ethos is right up our alley. So Mayanoki has a rightful place on our list of “10 of the Best” sustainable places to dine in NYC. Arrigato!
620 E. 6th Street, New York, NY, 10009
With thanks to David, co-founder, for providing information additional to the website.
Founded by Michael Chernow and Jay Wainwright in 2015 on the corner of Broome and Mulberry, Seamore’s now has 6 locations to choose from where you can chow down on fresh, local, sustainably caught fish. The goal at Seamore’s is to make fish more accessible to New Yorkers and sustainability more accessible to everyone.
Selling only species whose stocks are stable or growing, and are harvested in an environmentally conscious manner — meaning the location is responsibly chosen, by-catch is minimized, habitat and ecosystem protection are maximized — Seamore’s has an alternating menu of “Daily Landings” fresh catches of the day. And they give all of their oyster shells to the Billion Oyster Project, who puts them back in New York Harbor oyster beds instead of throwing them out. A single oyster can filter up to 50 gallons of water a day!
Additionally, Seamore’s is tackling the problem of food waste with their “Dish the Whole Fish” menu items, featuring dishes that make the most of every part of the fish in a creative, accessible, and always delicious way. Our faves include the Greenpoint Fish Cakes (see image), Fisherman’s Stew, and Seafood Curry. Oh! And their Kale, Avocado, & Monkfish salad is just amazing!
Also, try their Steelhead Trout! With a taste and texture similar to salmon, but minus the carbon footprint of a trip across the Atlantic, sustainability never tasted so good!
Be sure to check out our interview with Seamore’s Sustainability and Marketing Manager, Giovanna, for some more low down on this down low environmental impact restaurant.
Brookfield Place: 250 Vesey Street, New York, NY 10080
Chelsea: 161 8th Ave, New York, NY 10011
DUMBO: 66 Water Street, Brooklyn, New York 11201
Gotham: 600 11th Avenue, New York, NY 10036
Nolita: 390 Broome St, New York, NY 10013
Midtown: 152 W 52nd St, New York, NY 10019
This West Village hotspot, Blenheim, named for the 150 acre Blenheim Hill farm in the Catskills providing the food, takes farm to table to the next level. The farm raises hens, pigs (3 different breeds) and lamb; grows and forages for the greens; makes maple syrup, and — our favorite –keeps their own bees! Named one of the 10 Sexiest Restaurants in New York by Zagat, the decor matches the farm to table ethos of proprietors Morten Sohlberg and Min Ye. The furniture is all hand- crafted, a private room aptly named “The Tool Shed” contains walls adorned with 18th century tools, and the light fixtures are made from rusted milk jugs.
Serving brunch and dinner, the menus change daily based on seasonality and available ingredients. With offerings like Fava Bean Falafel, Sunchoke Soup, and Wild Mushroom Risotto, the farm to table freshness never disappoints! Try their seasonal veggie main course — doesn’t matter the season (as we write this, it’s a Winter Harvest of squash, maitake mushroom, swiss chard, and sunchoke puree) — eating local has never tasted so good!
Do be sure to book a table ahead of time and bring your digital wallet as they are a cashless dining venue. And learn more when we get an in depth look at farm to table sustainability in our upcoming interview with owner Morten Sohlberg.
283 West 12th Street, New York, NY 1001
Occupying a triangular corner in Williamsburg, this sunny restaurant is indeed a beacon of light for sustainable dining out and reducing food waste. Owned by Namma Tamir and her brother Assaf, since it opened it 2011 Lighthouse has worked with a number of New York local businesses to bring the restaurant as close to zero-waste as possible, including BK Rot for compost and Common Ground for compost pick-up. They recycle as much as possible all the way down to the corks from your wine and they donate hundreds of oyster shells a week to the Billion Oyster Project.
Additionally, they source the eggs, meat, poultry & seafood for their Middle Eastern inspired menu from local, socially responsible, mostly organic farms and purveyors, while their beverage list features an array of organic, biodynamic and natural wines as well as craft beer and cocktails. Grab a Mezze Platter with hummus, smoked labne, spicy carrots, and olives to share with your friends, and order a refreshing Southside cocktail to toast to community and sustainability!
Drop by our YouTube channel for an on location interview with Lighthouse Owner Naama Tamir for behind the scenes kitchen sneak peeks and a great personal account of what Lighthouse has to offer!
145 Borinquen Place, Brooklyn, NY, 11211
Lighthouse Outpost: 241 Mulberry Street, New York, NY 10012
The ethos here is simple: peace begins on your plate. As you might well imagine then, this is a vegan venture. The owners are both vegan, and were long before they opened the first of two sites for peacefood café. But this is where their experience with food ended – they’d been eating it. In fact Eric was an antique dealer and Peter was an interior designer! But they approached this venture with such passion and fervor, it simply couldn’t fail: they now have two sites. The menu is simple and healthful. It’s designed to nourish the body and soul, while respecting animals and our environment.
Lexi, the face of swrm on our YouTube channel and our passionate ambassador, is a regular here. Here’s what she had to say about it:
I absolutely love the cozy, neighborhood feel of Peacefood Café. The way the friendly staff makes you feel welcome to stay for long afternoon hours reading a book with a coffee and one of their insanely delicious “Magic Cookies” (aptly named, it’s every kind of nut, dried fruit and chocolate you could ever want- truly magical) while the sun pours in through the windows. Then in the evening, the way the entire place transforms, becoming one of the hottest vegan spots on the UWS, bustling with joyful energy and overheard laughter and “yum’s.” It’s the kind of place that attracts both regulars and vibrant newcomers looking to try something different – like my boyfriend. Their “Un-chicken Basket” converted my meat-eating boyfriend into a vegetarian Peacefood connoisseur. I’m not kidding. And never underestimate their juice menu. If I can’t sit and stay, I always appreciate the fact that I can pop in and out with a delicious green juice (the Green Lemonade my fave!) in hand. I’d also be remiss if I failed to mention the pan-seared Shanghai-style dumplings and the pan-seared French mushroom focaccia sandwich- both of these are must haves! So, basically, can you tell I love this place? Check it out and have a cookie for me!
Uptown – 460 Amsterdam Avenue, @ 82nd St
Downtown – 41 East 11th Street, @ University Place
This West Village restaurant is one of several establishments owned by Carlos Suarez. But this one is quite special. They are a farm-to-table restaurant, like some others. But some of that farmed produce is from their roof! Literally atop the building is a deceptively large and very productive garden. But, as it would contravene NYC laws, there are no animals up there. So when they require larger produce, like pork, beef, chicken and eggs, they come from their nearby farm in the Hudson Valley. As you would expect, their menu is seasonal, so you will have a deliciously different experience if you visit them throughout the year. Their menu is reasonably priced, mid-range, so this quality, sustainable food is not out of reach.
While the menu reads like typical Italian fare, the freshness of ingredients pushes it past your average local. Whether dining brunch, lunch or Dinner, free tables are scarce and the vibe matches with loud but not overbearing conversations. Best to feast with a larger table of friends or family to share in the verdure and cheeses. Recommendations come easy from staff as if they prepare the meals themselves.
18 Greenwich Avenue, New York, NY, 10011
Chef Marco Canora creates a market-driven menu. Meaning Hearth source seasonally and offer amazing tastes which change throughout the year. He is also acutely aware of the freshness of produce being paramount – so they source locally, from New York farmers and fisheries. One of the reasons they are on our list is that Chef Marco believes in using the whole animal – once it has been sacrificed for someone’s plate, little goes to waste – you can actually grab some nourishing bone-broth from Marco’s other venture, Brodo, which now has 6 locations across NYC. While on a health kick, you might not immediately think of ‘fats’. But you know there are good fats, right? And Marco thinks these should be celebrated and end up on our plates more often! It’s these fats which are actually necessary for our body’s proper functionality…and they often taste great too! Brodo and the particular use of good fats speaks to Marco’s personal pursuit of health and wellness, a journey which he invites you to participate in. The menu at Hearth is equal parts taste, healthful and sustainable.
Speaking of taste, Marco thinks the meat tastes better because the animals lead happy and healthy lives. They are NEVER fed antibiotics or hormones, and the produce is as close to organic as possible, with bare minimal pesticide use – but NO Round-Up whatsoever. And when it comes to his seafood, Marco ensures that the fish are either caught or grown in an environmentally sustainable manner – so some fish will never be seen on his menu (think: tuna and swordfish).
Hearth offers a private dining experience, or take a seat in the warmly decorated main dining room. You can order a la carte or partake in the tasting menu (I’m definitely one for having difficult decisions of menu options taken away!), with or without beverage pairing. And all is more affordable than you might imagine, with the average dish sitting around $20, or the tasting menu of 4 courses setting you back $74 pp.
With an abundance of awards, TV appearances and a couple of cookbooks under his belt which showcase his talents, you know dining at Hearth will leave you feeling nourished, satisfied and deeply comfortable in the knowledge that you’ve dined sustainably.
403 East 12th Street at 1st Avenue, New York, NY, 10009
Clay is a stylish neighbourhood restaurant, tucked away on a quieter corner of Harlem. The food is elegantly presented, and the wine list is the perfect accompaniment. The atmosphere and staff are always welcoming, after just one visit you feel like a part of the family. The cocktails aren’t bad either!
Everything about this Harlem hotspot screams local. From the locally sourced produce, meats and fish, to the dinnerware made by local Brooklyn ceramic artist Wynne Noble. The soundtrack has been curated by local music artist Javier Peral, which fits the vibe of the former Jazz Club resident, Perk’s. The menu is seasonal, sourced from like-minded farmers, “who care about their terroir and couple minimal intervention with maximum innovation.”
553 Manhattan Ave, New York, NY 10027, United States
Sustainable dining has come a long way but still has a ways to go out in Queens. We found a few vegetarian restaurants, vegan restaurants, some restaurants rocking out farm to table ingredients, and even a restaurant with an amazing happy hour featuring natural wines — wines made with the least possible use of chemicals, additives and overly technological procedures (we see you LIC Market! 21-52 44th Dr, Long Island City). But the only restaurant with a true sustainability ethos and some truly delicious offerings is Red Pipe Cafe out in Forest Hills. A 5 minute walk from the E or the F train, since 2014, Red Pipe’s mission has been to, “To inspire people to choose a healthier, greener, more compassionate lifestyle through plant-based eating.”
Co-Owners Dr. Rene Alkalay and Ofer Kertes envision a world where people think critically about their food choices. They seek to inspire people to make healthier, greener, more compassionate choices, and where nutritious, sustainable plant-based foods are accessible to all.
And their mission even extends to the arts. Red Pipe Cafe also features live music, poetry nights, meditation, and displays art from local artists. Hop on the train to catch some jams and try their Philly Cheese Steak Sandwich with vegan pastrami, vegan swiss cheese, lettuce, tomato, onion, and house slaw, on multigrain bread. And then indulge your sweet tooth (ours may or may not be completely out of control) with a vegan chocolate coconut truffle!
71-60 Austin Street, Forest Hills, NY 11375
We trust we’re sending you on your way to grab a great sustainable bite from a sweet, cozy cafe, or an upmarket fine dining restaurant, or somewhere between. We’re quietly confident you’ll enjoy exploring sustainability in NYC even more on a full stomach! Drop us a comment below if we’ve missed your favorite sustainable place to eat in NYC. Or if you’d like a local run down in your city, just ask: we’d love to hear from you!
