greenfood
GustOrganics:
by Daniel Cuevas
Leading New York’s
Organic Revolution
With green products and services in hi-
But Mr. Gonzalez’ vision of serving lovers
gher demand than ever before among New
of organic cuisine extends far beyond his
Yorkers, one might assume that there is no
menu as the eatery is powered entirely by
untapped segment of the green market left
wind energy, sits atop recycled floor boards
to serve. No pioneers. But Alberto Gonzalez,
from a 200-year old barn, and is the first
founder and CEO of GustOrganics boldly of-
and only 100% certified organic restaurant
fers what no other restaurateur has before.
in New York as well as in the United States.
Using only 100% certified organic ingre-
Completely made from recycled materials,
dients, biodegradable packaging, a kitchen
the restaurant’s stylish array of furniture
full of energy-efficient equipment, com-
handcrafted from recycled wood add to
posting its food waste, using only organic
the charm of this restaurant located in the
uniforms and flowers and printing its menu
heart of Greenwich Village.
with soy ink, GustOrganics successfully
GustOrganics’ diverse organic wine list
provides its patrons with what Mr. Gonzalez
and selection of organic beers, liquors,
describes as "a holistic experience".
cocktails and other mixed drinks also
make this trend-setting establishment
the world’s first and only 100% green bar.
Eyebrow-raising selections like the basil
daiquiri, dulce de leche martini and variety
of organic yet non-alcoholic fruit smoo-
thies make GustOrganics the perfect spot
for thirsty patrons seeking to maintain an
organic lifestyle without sacrificing taste or
quality. With warm lighting and cool music
in an earthy yet hip, urban atmosphere,
GustOrganics has quickly become one of
Manhattan’s trendiest nightspots as well
as the greenest.
Don’t let GustOrganics’ urbane setting,
hip organic bar or late hours fool you into
only seeing it as merely another trendy
Manhattan nightspot; during the day it is a
family restaurant like any other. The restau-
rant features an impressive babies’ menu
with such nourishing and delicious choices
as zucchini, carrot and tomato puree, ma-
caroni with spinach and parmesan cream,
32
and tenderloin beef or chicken breast chu-
OUR GREEN BOOK
OurGreenBook_FINAL.indd 32 5/04/09 0:11:12
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68