I spend most of the week worrying that the EPA or Washington or the big three are going to forget about being green. I also spend a lot of time online, perusing the latest lists of "Ten Ways be Greener at Home." All of them make changing my light bulbs a number one priority. Oftentimes I feel like I've hit a serious eco-road block.
One of the risks of worrying about something as grand as the planet is that the concerns never end. As people and pollution proliferate, those apprehensions can be a heavy and constant burden. Sometimes, I forget to pause and appreciate the Earth I love so well -- with all of my senses. Fortunately, there are a number of individuals who make being green a profitable, enjoyable endeavor. Below is a list of restaurants in Berkley, Napa, Los Angeles, Houston, Washington D.C., Chicago and New York where the pleasures of being green are brought to the table.
Chez Panisse is the mother of them all, of course. Started in the 1970s by the ingénue Alice Waters and an ever-changing cast of foodie characters, the Berkley, CA restaurant was always a bit experimental. But one thing quickly became apparent to Waters and her team of cooks: the produce they sourced locally tasted best. Soon enough the restaurant's prix fixe menu was spearheading the locovore movement -- and spawning off-shoots like Thomas Keller's locally-focused French Laundry in Napa.
Farther south along the California coast is the eco-up and comer Wilshire Restaurant, which opened its doors almost three years ago. In addition to sourcing local and organic produce whenever possible, Wilshire Restaurant is committed to recycling -- the deck is made from locally felled trees and the kitchen has a compost tumbler to disposes of food scraps.
Some Texas chefs have also turned to green pastures, using the abundance of a double-growing season to support local farmers year round. T'afia in Houston goes by the motto "Eat where your food lives," and offers an ever-changing tasting menu based on the foods from the "chemical coast." The five-course tasting menu is a fleeting example of the rich, ever-changing flavors of Texas terroir and each course is complemented by a different Lonestar wine.
Although it seems like the West Coast was the pioneer in sustainable eating, Nora in Washington D.C. was actually the first restaurant in America to get Organic certification in 1999, meaning that 95% of anything served is hormone and pesticide free. The restaurant has an award winning wine list and has been instrumental in forging the sustainable food movement in the capital by bringing together Co-Ops, local farmers and individual food buyers.
Even restaurants that brave long, harsh winters have made strides in sustainability. In Chicago, Bistro Campagne invites diners to sit outside in what truly seems like a country bistro. The menu changes with the seasons and in spring, summer and fall, local and organic food is the focus. In winter, produce is sought from organic growers in California.
New York boasts numerous green restaurants, but one that deserves credit for its foresight, longevity and quality is Blue Hill, which is a model of the best of the best. If you're willing to dress up, reserve in advance and pay a bit extra, you'll enjoy a true taste of New York--both city and upstate. Blue Hill Restaurant gets many of its ingredients from its sister farm in the Pocantico Hills slightly north of Manhattan. The farm belonged to Chef David Barber's grandmother and now has its own restaurant and education program.
Eco-restaurants are cropping up across the country. To find one in your area, see The Green Restaurant Association's Dine Green directory of sustainable restaurants. To learn more about how to practice eco-conscious eating any time, have a look at this guide to socially responsible food.