Organic restaurants in New York

Gramercy Tavern

42 E. 20th St., New York, NY 10003

Blend with the classy and classic patrons at the beautiful bar, or eavesdrop on conversations that rival 1940s movie scripts while sipping a delicious cocktail. This... More »
Union Square Cafe

30 E. 16th St., New York, NY 10003

Founded in 1985, Union Square Cafe was a game changer for Union Square, not only launching what has become a vibrant restaurant scene, but assisting the neophyte... More »
FireBird Cafe

365 W. 46th St., New York, NY 10036

Russian food sometimes defies real fanciness, but Firebird Restaurant transforms meat, potatoes, and cabbage--oh, and vodka--into an experience fit for the Hell's Kitchen... More »
Teany

90 Rivington St., New York, NY 10002

The card at Teany reads, "proprietors kelly + moby," but I wouldn't expect the man behind Play to serve your chai latte and squash soup. It's not exactly his... More »
Barbuto

775 Washington St., New York, NY 10014

Barbuto has a utilitarian feel with large garage-like doors that open in the warm seasons and make room for outdoor seating. Jonathan Waxman serves Italian fare at the West... More »
Bread

20 Spring St., New York, NY 10012

Nolita is ripe with picturesque Italian joints, but few do the Panini so well as postage-stamp-sized Bread. Bar stools and a few tables fill up quickly as the smell of melting... More »

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Recent Critic Reviews

Robert Sietsema writes for Village Voice on Ready To Eat

It's common to credit an 18th-century Earl of Sandwich with inventing his namesake creation. As the story goes, John Montagu was a gambling fanatic who couldn't step away from the cribbage table for a moment. He ordered a servant to put some cold roast beef between two slices of bread and bring it to him—so he could hold it in one hand and keep playing without besmirching the...
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Sarah DiGregorio writes for Village Voice on Amy's Bread

Before the Age of Foodism descended on us like manna from heaven—bringing with it a concern for food excellence rather than just novelty (or so we hope)—we were willing guinea pigs for a succession of food fads, many of them quite weird. Some, like Jell-O and Pringle’s Newfangled Potato Chips, were technology-driven. Others were the work of cagey capitalists trying to wring...
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Robert Sietsema writes for Village Voice on Barbuto

No one is more closely associated with California cuisine—at least the New York version of it—than Jonathan Waxman. Arguably one of the first celebrity chefs, he left Santa Monica in 1984 and set down at an East 79th Street restaurant called Jams. Composed of big strange salads, barely poached vegetables, lightly seared meats and fish, and a simple roast chicken with fries that seemed...
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