Matchado It's easy being green with Chalait’s matcha offerings


Every New Yorker should be as lucky to have the kind of relationship with his or her landlord as Michelle Gardner and Ramon Puyane of Chalait do with theirs: Instead of popping a chain into his primo West Village property, he took a gamble on the couple’s concept of beautifully prepared matcha in a modern setting.

If you’ve never given matcha a chance, scoot on over to give it your own gamble.

The drink, a staple in Japan, is made from finely ground green tea leaves. The chlorophyll-rich brew packs a distinctively grassy (in a good way) punch, along with potent antioxidants like polyphenols. It’s estimated that a single serving of matcha contains as many antioxidants as 10 cups of green tea. Many people find that they don’t experience the coffee shakes when they switch to matcha, since the caffeine is paired with the calming effect of l-theanine.

Chalait serves up beautifully prepared matcha in a modern setting.

Michelle and Ramon source their matcha from the misty rolling hills of Uji, Japan’s oldest and most celebrated tea-growing region.

On a recent visit, we went wild for the matcha latte ($4.75) made with creamy Battenkill Valley Creamery milk. Or take Ramon’s recommendation for the mint julep ($4.50), which blends cold-brew matcha and mint-fig syrup with almond milk.

Chalait is carrying on the happy new trend of quick-service cafés offering food that doesn’t suck and that’s organic and local whenever possible. That means muesli toast with matcha coconut custard, almonds and fresh berries ($9), as well as a sandwich stuffed with black bean mash, avocado, pickled red onions and tomato ($11).

Expect to see Chalait as a driving force behind matcha awareness throughout the city: Talks with various retailers are in the works and tins of Chalait matcha will be coming to a store near you soon.

224 West 4th St.

What’s for lunch Get hungry for this Belgian import


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.

Eat in comfort at EXKi’s new madison avenue location and check out the map of where their ingredients come from.

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.

257 Park Avenue S.

76 Madison Ave.

Snack break Just say no to unhealthy snacks with coffee


Skip the dubious muffin, sugary yogurt parfait, and dried-out biscotti: When we’re craving a good coffee, we want a little somethin’ on the side that is way above average coffee shop fare and that is not going to bring us down, but nourish us and give us energy.

Thankfully, these two spots are doing a bang-up job of offering both. Go get your coffee (or tea) break on:

The Elk

This West Village gem is your stop if you want a snack made with ingredients sourced from the Union Square Greenmarket, a latte ($3.75) made with ethically sourced Sightglass coffee and Five Acre Farms milk and to pick up a jar of Bees Knees Spicy Honey. Owner Claire Chan declares, “We are firm believers that local is best.” It’s clear that philosophy is tasty as well, with options like local soft-scrambled eggs and sweet potato hash ($9) or a pole-caught tuna melt on country bread ($9). If you need to take anything to go, there are recycled pulp paper products and biodegradable goods. The Elk also doesn’t like to waste anything: leftover fresh pressed juices are turned into fruit jelly or incorporated into soup specials.

At The Elk you can pair your ethically sourced coffee with a tasty snack made with farmers market ingredients. (Photo credit: Bridget Bador)


Two Hands

At Two Hands (motto: “Good Food by Good Dudes”) you can pair a raw, vegan, organic and sugar-free Raw & Yummy vanilla almond cookie ($3) or a slice of banana bread with ricotta and honey ($6) with a cappuccino ($3.50) made with Café Integral beans and seriously creamy Ronnybrook milk. Aussie expat Giles Russell is particularly proud that he’s outfitted every staff member with a re-usable Klean Kanteen or KeepCup for use while working. You might decide to apply for a job yourself once you get your hands on an acai bowl topped with chia, hemp and raw cacao ($9).

The Elk
128 Charles St., New York

Two Hands
164 Mott St., New York

Life is a beach Pizza as healthy as they come on the UES


If pizza grew in fields, it would look something like the pies at Pizza Beach.

There’s a pizza made almost violet with a mess of roasted beets, dots of fresh chèvre and sprigs of micro arugula ($19). The purple kale and butternut squash pie ($19) makes a beloved combination even better, and swoops of Japanese eggplant update classic cherry tomatoes and basil ($18). Gluten-free crusts are available for every pizza as well.

The menu is clearly and helpfully marked with symbols for vegetarian (more than half of the pies offered are vegetarian-friendly) and vegan options like a cannellini bean hummus ($12) served with radish, snap pea and fennel crudités.

This Upper East Side spot by the Martignetti brothers (the same family behind Clean Plates’ picks The East Pole and Brinkley’s) is decked out in whitewashed brick walls, strings of lights, surfboards and copious plants.

Pro tip: order a couple of pies to share so you can indulge in a variety of toppings (plus have leftovers for home)!

The vibe here may be relaxed retro surfside chic, but this pizza joint is stringent when it comes to sourcing: all of the meats and cheeses are free of hormones and antibiotics. That slight bit of sweetness in the dough is courtesy of Hudson Valley Harvest honey. The lamb merguez in the impressive combination of sausage, shishito peppers, fresh cilantro and Oaxaca cheese ($20) is made with grass-fed lamb from the Catskills and contains no nitrates or other preservatives.

The brothers say, “All in all, we like to think our pizzas are as healthy as pizzas can possibly be, without being a carrot!”

With a location that is well situated near The Met and Central Park, this is a place to know about and remember.

See you at the Beach.

Pizza Beach
1426 3rd Ave.

As the bird turns Papa Poule's chicken is as good as it gets


If you step outside in lower Manhattan today, the glorious smell of chickens being roasted to a golden crisp might just knock you upside your head.

Your nostrils can thank Soho’s new Papa Poule, and your belly will thank Armand Arnal, Benjamin Sormonte and Elisa Marshall.

If those names sound familiar, that’s because we recently raved about this team’s other project, Maman, the South of France-inspired bakery and café that harkens to meals prepared by a doting French mother.

In creating the handsome Papa Poule, the partners wanted to honor their fathers. “We created Maman to celebrate our mothers’ recipes from our childhood, though our dads played a big part in our life as well,” explains partner Benjamin Sormonte. “Collectively, it was a tradition to eat chicken with the whole family on Sundays, prepared and cooked by our dads. Papa Poule celebrates this tradition.”

Papa Poule’s sides: delicious and perfect accompaniments. 

Sormonte and team source organic, free-range, Québécoise birds. Once the birds land in the shop, they are marinated with olive oil and massaged with a heavy dose of garlic, thyme, and rosemary before being put on the rotisserie (a quarter chicken with two sides is $12.50; a half chicken with one side is $15, and a whole chicken is $19).

While Papa Poule is an itty-bitty takeout joint, the team sure packs a bombastic amount of flavor into each chicken. Spring will bring salads loaded with local produce, homemade pitas and chicken and egg breakfast items.

Just follow your nose to the chalkboard sign.

Papa Poule
189 Lafayette St.

Clean Habits: Franklin Becker How the Little Beet's chef keeps it clean


The road to wellness has been a winding one for chef Franklin Becker. Stops on his personal highway included weighing in at 235 pounds, being diagnosed with diabetes at age 27, a crash-course in the wonders of the Mediterranean diet while working at a restaurant in Italy and a son with autism.

These days Becker embraces a balanced lifestyle and encourages others to do the same with his cookbook, Good Fat Cooking: Recipes for a Flavor-Packed, Healthy Life ($30) and two farm-fresh restaurants: the Midtown lunchtime favorite The Little Beet and the full-service The Little Beet Table.

We checked in with the busy chef to see what a normal day is like for him and to snag a must-have recipe for broccoli deliciously charred and marinated with a glug of olive oil and a scattering of chiles and garlic. Get the recipe below.

What’s your morning routine like? 
I usually have a cup of tea and some oatmeal or a half a grapefruit. I love the quinoa oatmeal I created for The Little Beet. It is a great starter for the day.

How do you stay balanced and healthy while working in the restaurant industry?
I keep my sugar levels constant by grazing throughout the day. Plus, I am always on the go. I love to walk or bike everywhere and anywhere.

Franklin Becker and his new book, Good Fat Cooking.

What are your three desert-island ingredients? 
Olive oil, salt and citrus.

Is there an ingredient you would never use or a trend that you hate?
I hate “NO” diets. Our bodies need fat and carbohydrates to sustain ourselves. Removing them entirely makes no sense. We need to control them and know where they are sourced from, but not remove them. In the case of a gluten-free lifestyle, this is not a diet, this is a necessity for those with celiac disease.


Blistered Broccoli with Garlic and Chiles

  Serves 4
1 head broccoli, cut into 16 pieces
¼ cup extra-virgin olive oil
2 garlic cloves, thinly sliced
1 teaspoon red-pepper flakes
Juice and zest of 1 lemon
Sea salt to taste

Preheat a large cast-iron skillet or griddle over high heat. Place the broccoli in the skillet and char until blistered on one side. Turn and char the other side. Transfer to a large heatproof bowl.

In a large skillet over medium heat, warm the olive oil. Add the garlic and pepper flakes and cook, stirring frequently, until the garlic is golden brown, about 2 minutes. Pour the oil over the broccoli and turn to coat. Let marinate for 10 minutes. Drizzle with the lemon juice, season with the sea salt and lemon zest, and serve hot or at room temperature.

Up, up and away Upland is a culinary double-threat


Feeling frustrated at your lack of ability to cross space and time borders? Head to Upland: it’s like visiting California and Italy at the same time.

This newly opened Flatiron restaurant from Justin Smillie is a beacon of bright citrus, California cool and Italian warmth. Smillie, who previously worked at perennial favorite, Il Buco Alimentari & Vineria, has taken his Italian training and crossed it with his California roots. “I was born in Upland, California, and the region’s straightforward approach to cooking, as well as its produce, continues to inspire me today,” says Smillie.

Interesting vegetable preparations abound. There is the hunk of maitake mushrooms crisped in olive oil and resting on a bed of tangy farmstead cheese ($16), beets with white chocolate ($11) and slow-roasted celery root with black truffle butter ($15).

Upland’s porcelet comes draped with greens, Jimmy Nardello peppers,onions and persimmon slices.

We loved that every main dish we tried highlighted vegetables and none of them were overcooked or hidden under heavy sauces. Take the porcelet ($35): this crackling piece of pork is ringed with slender, sweet heirloom Jimmy Nardello peppers from Norwich Meadows Farm, charred onions and pieces of persimmon.

Upland can’t change the weather outside, but it can give you the warm fuzzies with its food, technique and welcoming atmosphere (no question about food or ingredients is unwelcome here). The word has already gotten out, so make a reservation in advance, show up early to snag a seat at the handsome bar or try your luck at lunch.

345 Park Avenue S.

Darling Darrow’s Union Square gets the healthful spot it deserves


What’s in a name? Everything if you are Darrow’s Farm Fresh Takeout.

Although we would also happily call the new Union Square spot “We Want to Eat Lunch Here Every Day.”

Darrow’s takes a cue from its neighbor and sources as much as it can from the Greenmarket. Nutritionist Julie Starr, along with chef David Kupperberg formerly of Pure Food & Wine are the dream team who are making this menu hum.

Start your day with sheep’s milk or coconut yogurt and seasonal fruit ($4.75). Grey mornings that require an infusion of color will benefit from pan-seared peppers with polenta and avocado ($8.75).

At lunch it’s all about the Functional Plates ($13.75), which are a balanced meal with a goal (such as stress relief, energy or immunity) in mind: For instance, The Immunity Plate is a striking mix of black rice with kabocha squash, roasted carrots and broccolini.

The living wall and iPad ordering system makes Darrow’s the hippest place to grab a bite.

Darrow’s is casual enough for a lunch meeting, but sleek enough for a pre-dinner boozy cocktail with cold-pressed juice ($11 to 15) while oohing and ahhing at the living wall upstairs. Keep your eyes out for the cow that sporadically makes an appearance on the screen near the in-house market.

For all its simple, nutritious food, Darrow’s is also super high-tech. Self-service iPads at every table speed up the ordering process. When you settle on what you want (no easy feat), your order is sent directly to the kitchen and you can pay whenever you’d like.

Darrow’s kicks restrictive labels like “vegan,” “raw” and “macrobiotic” to the curb, in favor of clean, unprocessed and local food. Darrow’s shows you don’t have to adhere religiously to any fervent food philosophy to be eating well. We raise our glass of Darrow’s Detox (parsley, kale, green apple, mango, almond milk, lemon and ginger; $10) to that.

Darrow’s Farm Fresh Takeout
115 E. 18th St.

Galen’s Almanac A new West Village spot puts seasonal vegetables at the fore


We’re just going to come out and say it: Almanac is simply wonderful.

And if this weather continues, we’re giving notice to our landlord and putting in a request with chef Galen Zamarra to see if we can move in permanently.

There’s the bar, helmed with large blocks of stone and dotted with votive candles. Overhead circular iron chandeliers lend intimate light and the tables have honest-to-goodness linen tablecloths. The friendly service, lovely place settings and low noise level are all on point. Read: This is a place to make a reservation, commit to a tasting menu, have a real conversation and generally revel in a grown-up night out.

Chef Galen Zamarra (of Mas (farmhouse)) is not just into seasonality, he’s into micro-seasons. Zamarra believes that each part of the season (for instance, early fall, mid-fall and late fall) has its own distinctive bounty, rhythm and growing cycle nuance.

Make a reservation and enjoy a grown-up night out at Almanac.

For example, Zamarra juices his squash at the beginning of its harvest and roasts it at the end, because the squash’s moisture changes throughout the season. Nose-to-tail here doesn’t just refer to eliminating waste and using the whole animal, but also to the fish and vegetables he sources: No part gets left behind.

Experience his hyper-seasonal vision with a three-course menu for $75, five-courses for $95, or eight for $145.

Our recent visit had us raving over roasted Island Creek Oysters mingling with ribbons of buttery leeks and pears and parsnips. Zamarra is having a particular love affair right now with the wintry taste of pine. Find wild steelhead trout smoked with pine and juniper and a dish of celery root carpaccio draped with shaved matsutake mushrooms, pine aioli and a smoked pine vinegar.

Have you made your reservation yet?

28 Seventh Ave.

Easy love Healthy eaters will find bountiful choices at Vic's


If you are still feeling all weepy about the closure of Five Points, you can stop the sniffling now.

Husband-and-wife team Marc Meyer and Vicki Freeman (of the wonderful Hundred Acres and Cookshop), have rebooted and revamped the NoHo space beautifully into a chipper Italian-Mediterranean spot, Vic’s.

With its copper bar, massive skylight and exposed original brick walls—(fun factoid: the location was once the Astor family’s stables)—the airy, fresh atmosphere is easy to settle into.

Vic’s: casual, affordable with food that will have you coming back again … and again.

We are crushing on Vic’s hard because it’s already showing itself to be one of those crucial keep-it-in-your-back pocket NYC restaurants. Vic’s is the kind of place that makes us smack our heads and go “why can’t more restaurants be like this?”, where it’s possible to go nuts ordering one night (pork shoulder with pink peppercorns; $26) and then keep things more healthful the next (poached cod with kale, meyer lemon, leeks and almonds; $26).

We’d happily eat a meal composed of chef Hillary Sterling’s rollicking seasonal vegetables (no boring sides here). Roasted squash is jazzed up with brown butter vinaigrette and balsamic almond bread crumbs ($8), while heirloom carrots are radiant when dashed with dill, capers and roasted shallots ($6). Vegetables even wend their way into dessert: Look for parsnips in the honey cake ($9).

It’s the little touches here that will happily threaten to turns us all into regulars, including kicky goat butter, the availability of reasonably-sized half portions of every pasta dish and simple belly warmers like a fennel-tomato broth minestrone with kale and parsnips ($9).

31 Great Jones St.