New York is a city of chaos and creation. Every year it draws in the world’s greatest minds, creators, schemers and dreamers. The result of all this dynamic action and competition is never-ending turnover; a city that never stays the same, always surprises and pushes ideas further. With so much going on It’s hard to choose what to focus on, but in our guide you can read about incredibly challenging workout studios like Tone House, daytrips out of town to epic mountain climbing range, the ‘gunks’, unparalleled dining at paleo mecca Hu Kitchen, and inspiring runs from Central Park and across the East River. Plenty to keep you busy in a city that always is.
Little Park’s colourful and contemporary menu is vegetable-centric but so inventively creative and on-point that even the most avid meat eaters will be forced to take notice. Located inside TriBeCa’s Smyth Hotel, this classy outfit is the latest venture from Andrew Carmellini, a restaurateur with an impressive track record of multiple New York foodie institutions. Alongside his chef de cuisine, Min Kong, he’s created a seasonal, sustainable, farm-to-table menu that’s exquisite, exciting and delicious. Standouts include the healthy trout salad, beetroot tartare (topped with roe), and portobello mushroom sandwich. With food-share style dishes, it's a great spot for a small group of workout buddies post-session (we recommend 2-3 plates per person).
The Butchers Daughter
The Butcher’s Daughter promises to carve, chop, and fillet your plant-based, non-dairy meal with the care and skill that a butcher gives to meat. This popular Nolita café and juice bar serves up a seasonal menu that will delight omnivores and vegans alike. Sit at the bar and enjoy a Market Greens juice in the bright, airy interior designed by founder Heather Tierney—a fresh take on an old school butcher. There’s breakfast, lunch and dinner too, and if you overindulge on the selection of biodynamic wines, you can pick up a juice cleanse on your way out.
Hu(man) Kitchen wants you to ‘get back to human’ with pre-industrial, pre-agrarian and downright delicious food. The sibling duo behind Hu Kitchen have created a Paleo Mecca on 5th Avenue: it’s unprocessed, gluten-free, non-GMO, and mostly organic. You’ll find an expansive menu full of vegetables, fruit, grass-fed pastured meats, hormone-free chicken, wild seafood, minimal whole grains and nutritious snacks. They even make their own cane sugar-free chocolate (try the Almond Butter & Puffed Quinoa). There’s ample seating upstairs or get it to go and soak up some rays in nearby Union Square Park.
If you’re on a budget and in a hurry but still want a wholesome lunch, then head to Dig Inn. Founded on the principle that sustainably produced food needn’t cost the earth, Dig Inn’s market-to-table approach delivers seasonal, local produce at a reasonable price. Grab a ‘Marketplate’ (your selection of protein and two sides on a bed of greens or grains) and a cold-pressed juice, and feel good about your food choices. For those on specialty diets, check out their website, which helpfully contains nutritional and allergen information for most of their menu.
Celebrity restaurateur Michael Chernow has created another hit with Seamores. The clean, casual and airy venue partners with ethical fisheries to source sustainable, artisanal seafood for its simple, healthy menu – think fish tacos, super fresh catch of the day, and sweet potato chips replacing standard fries. Backed by an all-star team of industry veterans, Seamores combines Chernow’s passion for fishing with his training at the French Culinary Institute. Praised by the New Yorker for “taking the mystery out of seafood”, it has quickly garnered the attention of Vogue, Zagat, NBC, New York Times and features regularly in Timeout’s ‘best of’ lists, including “Most Instagrammable Food”.
The range of creative, healthy dishes at Dimes is overwhelming in the best sense of the word. With lots of vegetarian options, the menu is overflowing with enticing dishes that combine a wide swathe of ingredients and geographical influences. Black rice, quinoa and other grains, as well as kale, chickpea and acia dishes are enlivened by inventive fusings, parings and stylish culinary design that shakes off the daggy, hippy past of healthy vegetarian food (any carnivores won't be disappointed either; bacon, pork and fish make small appearances). Dish sizes range from quick snacks like stuffed dates, to small plates, salads and large dishes and it’s open for breakfast (try: Strawberry Pitaya Bowl), brunch and dinner.