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The full bounty of Lulu, at L.A.’s Hammer Museum, is on display at lunch. Photo
courtesy of Lulu

Corporate Dining   National


TEN GREAT SPOTS FROM COAST TO COAST TO MAKE YOUR POWER LUNCH A BIT GREENER

By Jennifer Buege May 17, 2022



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“Farm-to-table” used to be a sign of innovation. Now, the term’s become almost
ubiquitous when describing restaurants, especially those that fall into the
upper echelons of dining — although even fast food and fast-casual spots are
getting in on the game. To prove their eco cred, chefs and owners now are
looking beyond farm-to-table to tackle other sustainability issues: how they
dispose of (or repurpose) food waste and cooking oil; where their electricity
comes from; the impact they’re making with their seafood choices; and how
they’re sourcing tableware, décor, and other design elements.

Restaurateurs are hoping these decisions pay off, both for their bottom lines
and for the earth’s. Many realize that doing business doesn’t have to conflict
with doing good. You can support them when you head out for your next business
lunch, whether you’re in the mood for something celebrity-helmed (ABC Kitchen by
Jean-Georges, Frontera Grill), seafood-focused (The Salt Line Oyster + Ale,
Seamore’s), or offering a killer view (Greens Restaurant). Here are some top
picks for places in New York City, Chicago, Los Angeles, San Francisco, and
Washington, D.C. that serve a midday meal with an eye toward sustainability.

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1. LULU-LA

Westwood Village | Los Angeles

The Hammer Museum has brought in two new artists to shake things up: chefs Alice
Waters and David Tanis, who have taken over the courtyard dining space. When she
launched Berkeley legend Chez Panisse in 1971, Waters was the voice of culinary,
farm-to-table sustainability. With Lulu, she and Panisse alum Tanis are moving
beyond sustainability to supporting local farmers practicing regenerative
agriculture, processes aimed at reversing climate change, like crop rotation and
no-till farming.

In addition to featuring green practices on the plate, the duo highlights them
under the plate as well: All of the tabletops were crafted from a local fallen
tree. The restaurant currently is open only for lunch, where you can choose
between a three-course prix fixe menu that changes daily and a selection of
soups, sandwiches, and salads.

Book Now


2. ABC KITCHEN BY JEAN-GEORGES

Flatiron | New York

For fine dining with a green pedigree, look no further than this spot from chef
Jean-Georges Vongerichten, located in cult department store ABC Carpet & Home.
The rustically elegant dining room is a showcase of sustainability, with
reclaimed wood tables, vintage tableware and other found objects, and menus
printed on recycled paper. On the roof, there’s a garden where the team
cultivates herbs and microgreens. The rest of the ingredients are locally
sourced as much as possible and adhere to strict standards: no pesticides,
insecticides, or GMOs for produce, and meat from animals that are humanely
treated, pasture-fed, and free of hormones.

Seasonality drives the menu, but you can expect dishes like peekytoe crab toast;
black sea bass with chiles, baby potatoes, and spinach; a grass-fed beef
cheeseburger; and a farro grain bowl rich with kale, golden raisins, and
walnuts.

Book Now


3. CENTROLINA

Downtown | Washington, D.C.

Photo courtesy of Centrolina

At Centrolina, there’s no guessing where your lunch is coming from — the
regional farms and foragers are listed right on the menu. It’s all part of
chef-owner Amy Brandwein’s philosophy of being a steward of the earth.

The four-time James Beard award nominee works with purveyors around the
Mid-Atlantic area to shape her Italian menus, which feature a changing medley of
ingredients. If the restaurant’s local forager partner finds black trumpet
mushrooms and black truffles, they could show up in that day’s ravioli.
Brandwein also has a strong relationship with DC Urban Greens, a nonprofit farm
in the city that works to solve food insecurity, which supplies her with
produce. Before leaving, stop into the attached Mercato, where you’ll find a
variety of products used at the restaurant, including fresh produce and dairy.

Book Now


4. THE MARSHAL

Hell's Kitchen | New York

If it can be cooked in a brick oven, chances are you’ll find it here. That
includes chicken wings, baby back ribs, macaroni and cheese, New Jersey sea
scallops, meatloaf, harissa-spiced rainbow carrots seasoned with Martha’s
Vineyard salt, and a slew of specialty pizzas. Those run the gamut from
four-cheese or three-meat to smoked Hudson Valley duck breast or delicata squash
pies.

That’s no ordinary wood the kitchen crew cooks over, either. It’s replanted
apple and cherry wood that chef Charlie Marshall, showing his true locavore
spirit, sources from area orchards. He also gets his ingredients from regional
farmers, spirits from regional distillers, and wines from New York State
wineries. In other nods to sustainability, the restaurant eschews gas and uses
electricity generated by wind power.

Book Now


5. PLANT FOOD + WINE

Venice | Los Angeles

Chef Matthew Kenney is one of the OG innovators of plant-based cuisine, and his
empire stretches around the globe. Walk through the doors at this location in
the Venice neighborhood and you’ll find yourself in a sleek, minimalist dining
room decorated in white and earth tones with marble accents. The real splendor
is out back, where a patio oasis overflowing with greenery awaits, shaded by fig
trees. The dishes that arrive at the table are works of art, bursting with
from-the-market flavors and bright colors. Case in point: the vegetable lasagna,
a towering creation that alternates basil pesto-dressed layers of zucchini and
heirloom tomato slices, all finished with a dollop of ricotta cheese — total
Instagram fodder. Don’t leave without ordering the banana cream pie, Kenney’s
deconstructed take on the classic dessert.

And note: Kenney’s long-awaited Miami location of Plant Food + Wine is, at last,
coming this summer.

Call 310-450-1009 for reservations.


6. FRONTERA GRILL

River North | Chicago

For 35 years, celebrity chef Rick Bayless has been recreating the flavors of
Mexico in Chicago, all while sourcing as many of his ingredients as possible
from the Midwest. The menu calls out those purveyors, too: vegetables from
MightyVine and Nichols Farm & Orchard in Illinois; fruit from a trio of farmers
in Michigan; milk and cream from Kalona SuperNatural in Iowa.

For lunch, the options are many. In addition to a plentiful selection of drinks,
including margaritas by the carafe, you’ll find tacos and enchiladas, tamales
and taquitos, salads, sides, and soups, plus a handful of wood-grilled meats
(prime rib, pork collar, chicken breast). Behind the scenes, Bayless’ commitment
to going green also shows up in the restaurant’s recycling efforts: About 95% of
food waste is sustainably recycled and composted instead of delivered to
landfills.

Book Now


7. ROSEMARY'S

West Village | New York

Photo courtesy of Rosemary’s

Forget farm-to-table. Rosemary’s takes its eco-pledge one step further by going
rooftop garden-to-plate. When in full bloom, this green oasis provides many of
the fresh herbs and vegetables that show up in the seasonally focused Italian
dishes and even some of the cocktails, perhaps the rosemary gracing the Sicilian
Iced Tea — it gets its kick from vodka and amaro. (A farm in upstate New York
supplies much of the remaining produce.) Take advantage of the prix fixe menu at
lunchtime: a salad and a pasta, with the option to add on a glass of wine.
Afterward, those interested in meandering through the garden can make their way
upstairs and enjoy a peaceful moment in the city.

Book Now


8. THE SALT LINE OYSTER + ALE

Navy Yard | Washington, D.C.

While mainly a dinner place, on Fridays this waterfront D.C. seafood restaurant
throws open its doors at noon — which, coincidentally, also happens to be when
“happy afternoon” starts, starring half-priced oysters. If you’re looking for
more, check out the full menu, a cornucopia of fresh-from-the-sea offerings,
including the Kraken, a towering assortment of oysters, clams, lobster, and
more.

Salt Line sources its bounty directly from community fishers as part of the Dock
to Dish program, a CSA-like endeavor in which participants pay in advance for
the season’s catch. Deliveries revolve around what was caught that day versus
preset orders, meaning you might see unusual fish varieties show up on the menu.
Salt Line is also a partner in the Shell Recycling Alliance, which uses the
recycled shells to raise new oysters, saving them from the landfill.

Call 202-506-2368 for reservations. 


9. GREENS

Marina District | San Francisco

There’s one very important thing to do when planning a meal at Greens: request a
table by the window. You’ll get an entrancing view of San Francisco Bay through
the floor-to-ceiling windows, one that encompasses the Golden Gate Bridge and
the rugged Marin Headlands. The vegetarian restaurant — founded by the San
Francisco Zen Center — has been around since 1979, when the doyenne of
vegetable-based cooking, Deborah Madison, helmed its kitchen.

While not immense, the menu is hearty enough to satisfy a range of tastes,
whether that’s for the wild mushroom French dip, the artichoke and couscous
salad, or an order of the buckwheat and feta pierogies. Much of what the kitchen
uses comes from its own Green Gulch Farm in nearby Marin County; the wines are
sourced from vineyards that follow organic practices.

Call 415-771-6222 for reservations.


10. SEAMORE'S CHELSEA

Chelsea | New York

Photo courtesy of Seamore’s

The team at Seamore’s is serious about its seafood — and sustainability. In
addition to following the Monterey Bay Aquarium Seafood Watch guidelines, the
restaurant only serves species whose numbers are stable or growing. Guests can
get the background on what they’re eating by checking out the Daily Landings
section of Seamore’s website, a list that offers information about where the
fish, scallops, and oysters come from, how they were caught, and where they rate
on the Seafood Watch recommendations (only “best choice” and “good alternative”
species make the cut).

The fare is a pescatarian’s dream: a daily fresh catch and oyster, sandwiches
stuffed with lobster or beer-battered fish, pasta with scallops, grilled shrimp
tacos, lobster macaroni and cheese (a fan favorite), and a boatload more.

Book Now


BONUS: A FEW OTHER NOTABLES

Raise a glass at A.O.C. Brentwood (Los Angeles), where you can pair your lunch
with wines that are organic, biodynamic, and sustainable. At Juniper Restaurant
at the Fairmont (Washington, D.C.), be on the lookout for dishes highlighting
uber-local honey; it comes from beehives on the roof of the hotel. And if you’re
working on the weekend in Brooklyn, make time for a late lunch at Rhodora (New
York), a zero-waste wine bar that sends nothing to landfills.

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