One of the coolest and most popular restaurants in the city is also one of the most eco-friendly. Roberta’s, the highly popular pizza joint in Bushwick, Brooklyn, not only makes delicious pizzas, but they also make them from ingredients grown on their roof. They even offer events on their roof – from tours to tastings to info sessions on how to start your own garden – so that you can learn even more about how to eat sustainably.
Roberta’s, 261 Moore St, Brooklyn, NY, USA, +1 718 417 1118
ABC Kitchen is one of New York City’s most difficult to score tables, and luckily, it’s also one of its greenest. Everything about it is eco-friendly – the forks are made of potatoes, waiters wear biodegradable sneakers, and the menu is locally sourced. It’s been known for a long time as being one of the best restaurants in the city, so clearly, sustainability doesn’t sacrifice taste.
ABC Kitchen, 35 E 18th St, New York, NY, USA, +1 212 475 5829
A buzzing and popular Italian restaurant in the West Village, Manhattan, Rosemary’s is an unexpected candidate for a rooftop farm. It’s amazing that they manage to source much of their food from their roof, as the restaurant is quite large by NYC standards. But they do, and it’s delicious, making Rosemary’s a perfect spot for a fun night with friends and pasta.
Rosemary’s, 18 Greenwich Ave, New York, NY, USA, +1 212 647 1818
If you’re looking for an exceptional dining experience, Blue Hill in Greenwich Village, Manhattan will serve it to you sustainably. Blue Hill at Stone Barns is the world-renowned farm and restaurant just north of New York City known for sourcing nearly its entire menu from its farm. If you’ve got the time and money, a day trip up to the farm and dinner at the restaurant is unforgettable, but their restaurant in Manhattan is just as good. The chef, Dan Barber, is a pioneer of local and sustainable cooking, and he does it better than anyone.
Blue Hill, 75 Washington Pl, New York, NY, USA, +1 212 539 1776
Often considered the greenest bar in the country, Habana Outpost has everything from solar power to bike-powered blenders to an owner whose car is powered by cooking oil from the restaurant. Plus, Habana Outpost is an offshoot of Cafe Habana – one of the most beloved restaurants in Manhattan with the best Cuban sandwich and street corn in the city.
Habana Outpost, 757 Fulton St, Brooklyn, NY, USA, +1 718 858 9500
The Fat Radish
Everything at The Fat Radish is locally sourced, and its menu feels sustainable. It’s veggie-centric, colorful, and seasonal, and it’s food that makes you feel good. Similarly, the restaurant’s interior makes you feel like you’re close to nature (at least as close as you can get in NYC), with its open-air setting, wood and brick accents, and greenery decorating the walls.
The Fat Radish, 17 Orchard St, New York, NY, USA, +1 212 300 4053
Bell Book & Candle
One of the most underrated bars and restaurants in the city, Bell Book & Candle is situated in the basement of a townhouse in the West Village in Manhattan. The menu is, of course, seasonal, local, and organic, and this is another spot that sources ingredients from its rooftop garden. It was the first rooftop-to-table system in the country, and they use a pulley system to transport the food from roof to basement.
Bell Book & Candle, 141 W 10th St, New York, NY, USA, +1 212 414 2355
Known as a party place, you wouldn’t think Brooklyn Bowl would place such an emphasis on being green. But it does, in fact, and the entire venue (that’s featured Kanye West concerts) is actually powered by wind. Plus, if you’ve been there, you may have noticed that there are no cans or bottles – all the drinks come from the tap.
Brooklyn Bowl, 61 Wythe Ave, Brooklyn, NY, USA, +1 718 963 3369
Another West Village favorite, Cafe Clover exudes an air of health and sustainability. Their menu is about purity and simplicity, featuring many vegetarian versions of classic dishes. Here, ingredients are prepared simply and left to shine, and both the food and space will leave you feeling light.
Cafe Clover, 10 Downing St, New York, NY, USA, +1 212 675 4350