From Our Editors
City Greens' team of chefs and farmers grow greens in hydroponic gardens, where they are safeguarded from pesticides and soil contaminants before blossoming into the eatery's signature salads. Behind the counter, staffers mingle seasonal and locally sourced ingredients into salads inspired by a vision of sustainability and freshness, tossing them with more than 11 dressings, such as fig balsamic vinaigrette and truffle caesar. Weekly, rotating soups round out the menu alongside hearty wraps and fresh cold pressed juices. Light from mod silver pendant lamps glints off the dining room's white furniture, sleek avonite countertops, and bamboo walls.