Green Organix Restaurant, an extension of Peter Gillham’s Nutrition Center, culls from organic ingredients to make up dishes that reflect many cultures and styles, including vegetarian, vegan, and gluten-free options. The restaurant stocks house-baked breads along with 100% organic, free-range, and grass-fed burgers. A recent addition to the menu, the organic salad bar shows off 20 different fixings and local ingredients, along with made-from-scratch salad dressings and freshly plucked salad bowls.
Chef Scott Vogel calls upon fresh, seasonal ingredients to inspire his dynamic dinner menu of European-spun sustenance. Practice your dish-passing skills before Thanksgiving by sharing some tasty tapas with your table, such as lump blue crab cakes, which come paired with spicy aioli and Asian slaw ($12), or pulled-duck quesadillas, which will pull at your stomach's heart strings with a symphony of meat, asiago cheese, and roasted peppers ($10). The bistro specializes in fresh fish dishes; opt for the wild-Norwegian-salmon entree ($16) if you have the appetite of a Viking or if your body's omega-1 and omega-2 fatty acids need a mediator. Diners that prefer a finless feast can savor a citrus-soy- marinated sirloin with chipotle balsamic glaze ($18), and vegetarians can indulge in the creamy wild-mushroom and grilled-vegetable risotto ($17). Complement your meal with something from the bar's ample selection of craft beers, specialty martinis, and wines by the bottle or glass.
Currents sweeps taste buds out to sea on a wave of tasty seafood and carefully crafted gourmet fare. Diners can search the menu to locate flavorful starters such as a plate of prosciutto-wrapped shrimp ($9.80), brie with pesto and almonds ($9.30), or the snails leslie served in brandy with toast points ($7.90). A bowl of lobster-and-crab bisque ($6) could inspire your mouth to throw itself hungrily at New York strip steak ($22.50) or meatloaf in hoisin barbecue sauce ($10.90), although it might prefer to stick with water-related edibles such as the seared salmon ($17.50). Currents boasts an array of red, white, and sparkling wines for cuisine coupling, and also treats diners to a full bar featuring fine brews, dessert drinks, cocktails, and specialty martinis such as the double bubble tini ($8), a mix of Three-O Bubble vodka and pink lemonade.
The newly opened wine bar offers a rotating selection of wines by the glass, along with wine flights, and cheeses, charcuterie, and desserts. Absorb the warm and inviting atmosphere while enjoying a glass of crisp pinot grigio ($6) or fruity and spicy syrah ($8) paired with a combination of cheese and charcuterie selections—varieties of cow, goat, sheep, or blue cheese, served with triple-berry jam, caramelized nuts, and a baguette ($4/one selection, $11/three selections). Or placate a nagging sweet tooth with the decadent Viktoria Richards' Chocolates such as chocolate coconut ($7). The wine bar's welcoming and experienced staff will help patrons select a pairing that suits each diner's patented taste preferences. Post-wine bar, head to the wine shop to peruse a selection of hard-to-find small production wines, featuring more than 50 varieties playing limbo beneath the $13 mark.
The spirited wine bar fetes grown-up grape-juice lovers of all varietals with a plethora of deliciously fermented beverages and savory eats alongside a cozy smoking room ideal for enjoying top-brand cigars. Settle in at one of the hardwood high-top tables or along the timber-culled bar with the mediterranean flatbread teeming with feta cheese, chicken, creamy hummus, and a smattering of kalamata olives ($8), or grab hold of the bumble-bee banini buzzing with a white-albacore-tuna medley in a warm, bready embrace ($7). Like Derrida's interpretation of Dr. Seuss, the deconstructed salad breaks down a list of ingredients for creative herbivores to choose from, including monterey cheese, sundried tomatoes, black olives, and a choice of drizzled dressing ($6). Myriad wine tapas such as the smoked salmon ($9), artisan cheese ($8), and toast-point trio ($6) complement the varied vineyard delights available in the fermentation emporium.
Boasting a bevy of brews, Yard of Ale pleases barley buffs with more than 20 sudsy beers on tap, 75 bottled brews, and a pub-grub menu to pair alongside them. With fine breweries represented, such as Abita, Brooklyn Brewery, and Framboise, diners can bask in golden brewski brilliance while sinking incisors into a corned-beef sandwich dressed in spicy Ale mustard ($9) or a portobello sammie stacked with roasted red peppers and provolone cheese ($9).