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Fast-casual concept serving house-made bone broth, 100% grass-fed beef, and free-range poultry with a strict no-seed-oil policy.

Intimate tasting menu experience with a focus on carbon footprint reduction and regional agriculture.

NYC’s first 100% sustainable seafood restaurant, directly funding ocean restoration projects and supporting responsible fisheries.

Michelin Green Star holder famous for innovative vegetable tasting menus, low-waste kitchen practices and an ethical non-tipping wage model with tip-inclusive pricing.

Plant-forward concept focusing strictly on non-GMO, organic, and health-focused ingredients.

Jean-Georges Vongerichten farm-to-table restaurant built on direct local farm partnerships, organic seasonal menus, and sustainable sourcing.

Shake Shack's Certified Green fast-casual flagship renovated with sustainable design principles and actively supporting local urban park conservancies.

Certified Green and 100% Carbon Neutral, powered by 100% wind energy with tree-planting offsets. Features high-efficiency equipment and a 100% kitchen scrap composting program used as local farm fertilizer.

100% organic, plant-based cafe and natural wine bar operating with a carbon-neutral footprint and traceable local ingredients.

2 Star Certified Green, James Beard Award-winning gastroteca built with reclaimed gymnasium flooring. Diverts up to 90% of food waste through composting and maintains a menu with 23% vegetarian mains.

Certified Green by the Green Restaurant Association; serving house-made pastas crafted strictly with high-quality local ingredients.

Plant-based restaurant serving inventive vegetable-forward dishes alongside natural, low-intervention wines.