There’s no getting around it: At lunch we New Yorkers can be some seriously difficult customers.
We want our food fast, but we also want it to be delicious, nutritious and sustainably sourced. And while we may want our order to fly to the table, we certainly don’t want to feel rushed to leave when we’re finished eating.
When it comes to all of these difficult demands, EXKi delivers.
The Belgium-born company has more than 75 locations in Europe and is settling into New York nicely with two park-side locations—one just off of Madison Square and another by Gramercy. Touches like speedy grab-and-go with compostable packaging, green energy, eco-friendly cleaning supplies and food sourced from local heroes such as antibiotic-free FreeBird chicken, Red Jacket juices, Jasper Hill Farm cheeses and organic SoyBoy tofu make us feel right at home. Anything that isn’t used during breakfast, lunch or dinner is donated to City Harvest at the end of the day.
Laurent Kahn, CEO of EXKi NYC let us in on the secret of the vegetable emulsion. Each of the emulsions is a flavorful and 80% vegetable based healthier alternative to traditional oil-based dressings. The spring/summer menu has just launched with the addition of 11 new dishes and three new emulsions: fennel, red pepper and ginger-miso. Find the emulsions spread on sourdough tartines made with NY flour ($7), in whole-wheat wraps ($6.75) and on salads with organic mesclun ($10).
While EXKi may have originated across the pond, it has done a great job at infusing these city spots with some American tastes by working with chef Galen Zamarra (Mas (farmhouse), Mas (la grillade) and Almanac), while retaining charming European touches like magazines and newspapers free for the browsing. It’s enough to encourage even the busiest worker bee to linger over a pineapple, cucumber, mint and green tea smoothie ($6.90) made with Palais des Thés tea.