greenfood
nks with zucchini and carrot puree. Ac-
champignons to tenderloin beef.
cording to Mr. Gonzalez, his restaurant’s
In a world of jumbo portions, processed
clientele is as sophisticated and tasteful as
foods and CEOs driven purely by their com-
his menu, describing them as "generally
panies’ bottom lines, GustOrganics puts peo-
well-educated people who care about the
ple before profits and strives to minimize its
environment, want to live a healthy lifestyle
carbon footprint as much as possible while
and care about responsible businesses."
offering the healthiest and hippest menu in
the city. "Profits should always be the conse-
quence of doing the right things right, but
never a driver itself," says Mr. Gonzalez. "I
also believe that we truly are what we eat,
and that what we eat shapes the world.
These were the core beliefs Mr. Gonza-
lez held for 10 years while he cultivated his
dream of launching the world’s first 100%
organic restaurant before quitting his job
as a small business consultant in 2008 and
pouring his life savings into GustOrganics.
Ironically, it was the city’s then disappoin-
ting lack of access to nourishing organic
cuisine that inspired Mr. Gonzalez to esta-
blish a 100% organic restaurant here. "I was
surprised that one of the most sophistica-
ted cities in the world lacked an abundance
of fresh, high-quality foods," Mr. Gonzalez
recalls. His inspiration drove him to create
one of the most memorable milestones in
One of the most unique features at Gus-
the organic food services industry.
tOrganics is its water, New York City tap ran
What’s next for GustOrganics? Mr. Gon-
under a UV light to kill bacteria, run throu-
zalez is eager to launch Gust Express, a
gh a purification system that removes any
lunchtime restaurant with a limited take
remaining toxins or metals before being
out menu. There are also plans to open full
poured into glass bottles and chilled. The
restaurants in LaGuardia, JFK and Newark
water is served to patrons and is also used
airports as well as in Equinox’s Upper West
for all of GustOrganics’ cooking.
Side flagship facility. His long-term goal is to
Another unique feature is the restaurant’s
open 43 restaurants in the next 10 years.
focus on Latin and Italian cuisine. A native
For now, however, GustOrganics shall
of Argentina, Mr. Gonzalez adds a touch of
remain a New York destination, as his next
Latin flavor into his eclectic menu, featuring
restaurant will most likely be established
such items as empanadas, tapitos, Dona
in another part of Manhattan, says Mr.
Maria cheese and Buenos Aires-style steak.
Gonzalez. GustOrganics and its commit-
Italian food is as popular in South America
ment to providing New Yorkers with an
as it is in the U.S., and Mr. Gonzalez’ menu
uncompromising all-organic menu is proof
travels throughout the Italian peninsula
that a passion for good food, a genuine
with diverse regional dishes such as penne
commitment to green principles and an
primavera, piadinas, risotto, pasta, and a
extraordinary vision can lead to extraordi-
tasty assortment of organic pizzas from fu-
nary results.
gazza, capresse, napolitana, fugazzeta with
OUR GREEN BOOK 33
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