Soho’s new seafood-focused Navy is more than just a pretty face.
Sure, the restaurant is decked out in a handsome outfit of indigo curtains, antiqued mirrors and a deep-navy paint job (natch), but it is chef Camille Becerra’s inspired ideas about sustainable cooking that root the place. Becerra’s ideas gleaned from time spent studying macrobiotic cuisine and cooking at a Zen monastery weave their way quietly into this supremely stylish spot.
“As chefs, it is our responsibility to not only make great-tasting food, but to nourish people with sustainable food,”she says. With that idea in mind, this former Top Chef contestant opened her playbook of smart cooking ideas for us.
Foods That Grow Together, Go Together
Not only is Becerra inspired by the maxim of “eat what’s around you,” but she also makes an effort to pair local vegetables from the Lancaster Farm Fresh Co-op that grow at the same climate–such as a parsnip and endive salad nestled with pistachios and blue cheese ($14)–on the plate.
Be Gentle with the Superfoods
Becerra is adamant that her food not appear “crunchy-hippy,” but that doesn’t mean she shies away from using superfoods. Right now, she’s loving goji berries pickled in a brine of vinegar, chiles de árbol, juniper berries and bay leaves. Flaxseeds make their way into a whole-grain crisp served with cured cod and crème fraîche ($14), and also into the restaurant’s mixed-grain bowls of quinoa, bulgur and farro that are done up with heaps of scallions, parsley, roasted vegetables, sumac yogurt and a poached egg ($14).
Local, It’s Not Just for Produce
“To have something that just came out of nearby waters, the freshness is incomparable,” says Becerra. Look for just-caught local fish, such as Long Island Striped Bass with potatoes and Nigella seeds ($24) on the daily-changing, hand-written menus.