Eat This Now: The Wellness Edition

We are massive fans of choosing wholesome, satisfying foods made with quality ingredients from the best sources. Here are ten dishes from new(ish) NYC restaurants that showcase fresh, great-for-you ingredients while scoring sky-high on the deliciousness charts. Otherwise, what’s the point? Happy feasting.

Aviyal at Pondicheri
Aviyal is a beloved South Indian coconut-and-ginger stew that's seasoned with coconut oil and kari leaves. Pondicheri’s version (pictured above) offers a fragrant bowl full of cauliflower, squash, carrots, and okra, all topped with cumin chile oil and served with delicate turmeric rice and peanut chutney. It’s vegan, gluten-free, and the very best kind of comfort food. This dish is one of many reasons we’re glad Houston chef Anita Jaisinghani has brought her lovely food (and creative pastries) to NYC.
Neighborhood: NoMad MAP


Kale Tabouleh at Boutros
At this handsome new Brooklyn Heights spot chef-owner Allen Dabagh—a Brooklyn local of Lebanese and Syrian descent—takes his inspiration from all over the world. But his bright kale tabouleh succeeds by sticking with Middle Eastern flavors: toasty bulgur spiked with parsley root, mint, and lemon, plus plenty of kale, so you can get your greens in.
Neighborhood: Brooklyn Heights MAP

Oishi Oishi at Brodo Broth Shop
Marco Canora began selling his bone broth from a window of his East Village restaurant Hearth. Now he has a brick-and-mortar location on Hudson St devoted to the rich, meaty elixir. Guests can build their own broth, with ad-ons like fresh peppermint, cilantro, oregano, parsley, and coconut oil. Or stick with Canora’s excellent creations. We can’t get enough of the Oishi Oishi: chicken broth redolent with shiitake tea, reishi powder, roasted-garlic purée and grass-fed butter.
Neighborhood: West Village MAP


Whole Steamed Orata at Massoni
Dale Talde’s self-proclaimed “inauthentic Italian” restaurant in the Arlo Hotel can tend to err on the side of decadent—think killer fluffy pancakes with prosciutto, and cocktails named after New York neighborhoods. So go with a righteous, ethereal main for balance: whole steamed orata. The flaky fish gets plenty of flavor from olive oil, soy sauce, and a caper-ginger relish, along with a welcome crunch from marcona almonds.
Neighborhood: NoMad MAP

Aloha Bowl at eatsa
Founded by tech/software gurus, eatsa just might be the restaurant of the future. Guests order on screens, while vegetarian bowls are magically whipped up behind the scenes. When the food is ready, customers retrieve their dishes from automated cubbies. Whether this is hype or genuinely cool, their Aloha Bowl makes a near perfect lunch. A mound of quinoa comes piled up with edamame, orange miso, portabello poke, cucumber, macaroni salad, and taro root chips. So healthy and yummy.
Neighborhood: Midtown MAP

Union Square Café

Bibb and red oak leaf lettuce salad at Union Square Café
The new Union Square Café isn’t showy, but their simple dishes tend to be phenomenal. A holdover from the original location, the Bibb and red oak leaf lettuce salad is and it’s the platonic ideal of a salad, with tender, crunchy greens tossed in a tangy Dijon vinaigrette and studded with sourdough croutons and slivers of Gruyère. Light, satisfying, and lovely.
Neighborhood: Gramercy MAP

Tahini-date Smoothie at Samesa
After operating as a pop-up in both Brooklyn and Montauk, brothers Max and Eli Sussman have now launched the first standalone location of Samesa in Williamsburg. The market and restaurant serves a menu that's mainly vegetarian which includes a stellar avocado hummus, fish kofta, four different salads, and organic hormone-free braised lamb, but don’t neglect the tahini-date smoothie, a vegan concoction of almonds, coconut milk, cinnamon, and tahini that’s just sweet enough, completely guilt free, and a little bit addictive.
Neighborhood: Williamsburg MAP


Salt and Ash Baked Beet Root at Agern
This elegant, Nordic by way of Grand Central restaurant’s signature dish is a whole beet baked in a crust of salt and ash, sliced and revealed tableside. The crimson beauty is both savory and sweet, served with caraway seeds and huckleberries for lots of earthy dimension. It just can’t be beet. (Ergh, couldn’t resist.)
Neighborhood: Midtown MAP

Brussels sprouts at Gramercy Farmer and the Fish
Are we on the farm or in the city? Owners Edward Taylor and chef-farmer Michael Kaphan started Farmer and the Fish in Westchester, and now their Gramercy outpost sources an average of three quarters of their produce from the team’s five-acre Hudson Valley farm. And they do have a way with veggies. Proof is in the crispy, earthy Brussels sprouts, topped with gooey Brie and crunchy cashews, and perfectly seasoned with kicky ras el hanout. It’s a dish that will convert sprouts skeptics into Brussels believers.
Neighborhood: Gramercy MAP

Bone Broth at White Gold Butchers
Gael Greene calls the bone broth at April Bloomfield’s new Upper West Side temple to all things meat “a Bloomfield hallucination.” She elaborates: “A spoonful of the bone broth is an instant high.” Its meaty richness is enhanced with kabocha, melty Taleggio, and pumpkin seed oil. Bone broth may be trendy, but this bowl of goodness will cure whatever ails you.
Neighborhood: Upper West Side MAP

White Gold Butchers

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