Organic Restaurants New York NY
Organic restaurants are an emerging trend that’s growing because more people want to eat environmentally conscious healthy food made with wholesome organic ingredients. Organic food is pesticide and hormone free. Great tasting organic food has a superior quality you can’t deny. Learn what’s it’s like to live the organic lifestyle and take advantage of the delicious organic recipes that come from grass fed beef, organically produced eggs and organically grown produce; that the organic restaurants in New York, NY listed below have to offer.
Good Health
(212) 517-9898
1435 1st Ave
New York, NY
Good Health
(212) 517-9898
1435 1st Ave
New York, NY 10021
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Tofu
(718) 768-2350
226 7TH Ave
Brooklyn, NY
Tofu
(718) 768-2350
226 7TH Ave
Brooklyn, NY 11215
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Puerto Rican Natural Restaurant & Bar
(718) 294-4440
851 E Tremont Ave
Bronx, NY
Puerto Rican Natural Restaurant & Bar
(718) 294-4440
851 E Tremont Ave
Bronx, NY 10460
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Really Cool Foods
(212) 938-5201
590 5th Ave Fl 19
New York, NY
Really Cool Foods
(212) 938-5201
590 5th Ave Fl 19
New York, NY 10036
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Fresh Harvest Products, Inc.
(212) 889-5904
280 Madison Ave Ste 1005
New York, NY
Fresh Harvest Products, Inc.
(212) 889-5904
280 Madison Ave Ste 1005
New York, NY 10016
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Natural Blend
(718) 783-1737
769 Washington Ave
Brooklyn, NY
Natural Blend
(718) 783-1737
769 Washington Ave
Brooklyn, NY 11238
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Circles Intl Natural Foods
(718) 748-4611
310 Bay Rdg Ave
Brooklyn, NY
Circles Intl Natural Foods
(718) 748-4611
310 Bay Rdg Ave
Brooklyn, NY 11220
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Book Chang Dong
(718) 961-2001
15222 Northern Blvd
Flushing, NY
Book Chang Dong
(718) 961-2001
15222 Northern Blvd
Flushing, NY 11354
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Lower East Side Girls Club
56 East 1st. Street
New York, NY
Lower East Side Girls Club
56 East 1st. Street
New York, NY 10095
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : No
SFMNP Accepted : No
SNAP Accepted : No
OrganicWorks Marketing, LLC
(212) 253-0474
200 Park Ave S Ste 1508
New York, NY
OrganicWorks Marketing, LLC
(212) 253-0474
200 Park Ave S Ste 1508
New York, NY 10003
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\ASK LAURA \LAURA'S FAVES \HOT LISTS \FROM OUR FRIENDS | Restaurants of The Future: Can Food Service Really Be Sustainable? | | | | | Written by Jill Ettinger | |  Fast-casual restaurant du jour, Chipotle, made headlines for using organic and local ingredients in all of its 1,100 U.S. locations. This year alone, more than 10 million pounds of produce will come from within a 350-mile radius of Chipotle locations. McDonald's announced earlier this year that the behemoth fast-food restaurant would buy one million cage-free eggs each month for its U.S. locations. But even if the chain could commit to larger quantities, there simply aren't enough eggs to meet demand. And that's just the chains. Hundreds--if not thousands--of restaurants and caterers are now embracing the locavore menu. But can they all succeed? Fresheast sits at the border of West Hollywood and Beverly Hills, CA at a busy Santa Monica Boulevard intersection. At a glance, it looks like any other quick lunch spot: counter ordering with tired but smiling cashiers, self-serve beverage coolers, loud music, tables and benches just comfortable enough so that you eat quickly and make way for the next round of hungry patrons. But what you may overlook in this familiar setting is that the ingredients in the Pan Asian cuisine are mostly organic. All meats and seafood are sourced from certified natural purveyors like their organic Shetland Atlantic Salmon, and produce is sourced locally and organic whenever possible. Discounts for bikers and hybrid drivers complement the sustainable/compostable containers and décor. Celebrating its one year anniversary, plans are in the works to expand says representative Juliana Pesavento, "We wanted to see if it could work, first." Meg Taylor, founder/chef of Los Angeles' Large Marge Sustainables runs a catering business built on fresh, local and organic ingredients; "It's an embarrassment not to source fresh ingredients locally here." So committed, she's even exploring making flours out of regional legumes and grains rather than importing wheat. "I have no idea how you get around the coffee thing here, though," says Taylor. But even that's not out of the question as rumors of Santa Monica coffee berries could provide a possibility for the small... | | |
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