Though eco-friendly eateries abound throughout all five boroughs, Manhattan’s West and East Villages are a literal hotbed of farm-fresh food and environmental practices. From culinary standbys with rooftop gardens to low-profile yet innovative restaurants, these minimal carbon-footprint kitchens deliver the green goods.
No need to worry about the origin of your sashimi any longer: This superfresh omakase is the sole sushi spot in NYC recognized by the Monterey Bay Aquarium Seafood Watch for its sustainability initiatives. The affordable price tag—$95 for 15 courses—makes doing good taste even better. 620 East 6th Street (between Avenues B and C), Alphabet City
The menu at Chef Dan Kluger’s locavore restaurant acts as a constant “celebration of all things local.” His two-decade relationship with the farmers at the Union Square Greenmarket allows for an exceptional showcase of the tristate’s bounty, whether it’s swimming inside a signature cocktail or presented on a shareable plate. 21 West 8th Street (between Fifth and Sixth Avenues), Greenwich Village
In the heart of Tribeca lies Manhattan’s only chefs’ farm. Cultivating hard-to-find varieties of herbs, flowers, and leaves, these indoor fields are consistently growing ingredients for chefs from Michelin-starred restaurants (Jungsik, Daniel, Ai Fiori) and popular standbys (Le Coucou, Emily) alike. Farm One also offers private tours of the grounds to the public year-round. Yes, samples are included. 77 Worth Street (between Church Street and Broadway), Tribeca
The Butcher’s Daughter
Vegetables are the only things being slaughtered inside Heather Tierney’s plant-centric cafés. The strictly vegetarian menu ensures that you’re eating and drinking with the season in real time; don’t be shocked if a dish you loved during your last visit is MIA. One reliable standby, though? The item the eatery prides itself on most: smashed avocado toast. 581 Hudson Street (at Bank Street), West Village; 19 Kenmare Street (at Elizabeth Street), Lower East Side
Aim your sights high the next time you walk down Greenwich Avenue; there you’ll find this trattoria’s robust rooftop vegetable garden. Executive chef Wade Moises incorporates its harvest into his ever-evolving menu of herbaceous breads, hand-rolled pastas, and roasted vegetable dishes. For the most complete sampling of Rosemary’s fresh and hyper-local produce, make a reservation for its farm dinner, held on the third Tuesday of every month. 18 Greenwich Avenue (at West 10th Street), West Village
Bell Book & Candle
Not to be outdone by Rosemary’s micro-farm around the block, chef John Mooney devised an aeroponic garden towering above West 10th Street. There he grows 60 percent of his subterranean restaurant’s produce, including cheddar cauliflower, opal basil, Lola Rosa lettuce, and great white tomatoes. 141 West 10th Street, #A (between Waverly Place and Greenwich Avenue), West Village
The Ten Bells
Even before the biodynamic boom began, this intimate Lower East Side tapas bar has been going au naturel with its small-lot wine list for the past decade. The kitchen designs small, shareable plates to complement its organic reds and whites. Alternatively, you can enjoy a proper happy hour with a cheap carafe and $1 oysters—sustainably sourced (and priced!), of course. 247 Broome Street (between Orchard and Ludlow Streets), Lower East Side
Chef Marco Canora covers all the bases when it comes to sustainable dining. Real food abounds throughout the timeless American-centric establishment: Meat from hormone- and antibiotic-free animals, pesticide-free vegetables from regional family-owned farms, freshly milled heirloom grains, and Long Island sea salt are all on the menu for your clean-eating pleasure. 403 East 12th Street (at First Avenue), East Village
At Blue Hill’s classic Washington Place townhouse, chef Dan Barber has long curated the menu based on the bounty from both the restaurant’s educational center upstate and its Massachusetts farm. Splurge on the divine six-course Farmer’s Feast so you can taste it all. 75 Washington Place (between Sixth Avenue and Washington Square West), Greenwich Village
Kobrick Coffee Co.
Sustainability runs in the family. Every bean inside this fourth-generation café is organic, fair trade certified, shade grown, and certified by the Rainforest Alliance. In an effort to reduce its carbon footprint while ensuring the livelihoods of its farmers, Kobrick also recently launched the Canopy Tree Project, an initiative to increase sustainability in coffee farms around the globe. 24 Ninth Avenue (between West 13th and 14th Streets), Meatpacking District