Restaurant Review: ReViVer, Wild, Back Forty

Restaurant Review Blog
ReViVer, Wild, Back Forty
By Laura Cipullo and the Laura Cipullo Whole Nutrition Services Team

 

Sometimes it can be hard to find a balanced choice for dinner or lunch that is delicious and consciously prepared. Luckily, the team at Laura Cipullo Whole Nutrition Services has found 3 wonderful restaurants that fit the bill. Read on to learn where to go and what to get on your next meal out.

 

ReViVer
(934 8th avenue between 55th and 56th street)
www.revivernyc.com

 

ReViVer is a great pick-up and go place located near Columbus Circle. If you’re in need of fast food that’s actually nutritious, then look no further. The restaurant’s mission is to have “the perfect union of culinary art and nutrition science.” The menu was developed with the help of a Registered Dietitian to provide balanced dishes that meet certain nutritional pre-requisites – and it actually tastes good! When I ate there, I noticed there were many options for the carnivore or vegetarian.

At Reviver, there are four core Food Principles: Balance, Nutritious, Clean, and Pure. Each dish is balanced to have proportions of carbohydrates, proteins and fats. Each dish is nutritious in that it promotes vegetables, fruits, fiber and omega-3 fatty acids. They also have a futuristic technology they use to cook their antibiotic-free and hormone-free proteins, which is used to prepare the mahi-mahi tacos.

ReviverTaco

Think of ReViVer as your go-to for a quick lunch or dinner. It’s something you would make at home, but just don’t have the time to do. The restaurant is also now on seamless, making your dinner plans that much easier.

Eating at ReViVer is every New Yorker’s dream for healthy take-out. Your palate will be satisfied and your heart will be happy and healthy.

 

Wild
(535 Hudson Street between Charles St. and Perry St.)
www.eatdrinkwild.com 

Wild

It’s time to go wild over some delicious pasta, pizza and veggies. Wild in the West Village offers many conscious options for diners. It’s a great place to eat-in or pick-up for lunch and dinner. Wild’s mission is to “give people a positive environment to eat nourishing, yummy food, and offer true piece of mind.” There are three locations: West Village, Williamsburg and now, Las Vegas.

SkinnyB*tchPizza

The Skinny B*tch Pizza is more than just a brazen name. Served on a gluten-free vegan crust, it’s made to taste more like a cheese-less flatbread than a pizza, most definitely worth ordering. The eggplant and squash have a great deal of flavor, which paired well with the house-made tomato sauce. We also sampled the Wild Mushroom Herb Pasta served with wild arugula. That was delicious. The only setback here was we were hoping to try the Spaghetti Limone Parmigiano (basically a lemon pasta) that was featured on the online menu, but it was not available when we got to the restaurant.

If you’re looking for a simple and solid salad, the Wild Arugula is a safe bet. More adventurous eaters may opt for the Quinoa salad (with curry) or the Kale Salad (with smoked tofu).

Finally, we discuss the sweets. Wild caught our eye when we saw they had a Kale Cupcake. Now, we’ve seen kale in just about everything. But, a cupcake? This we had to try. Alas, that wasn’t available either. We opted for the vegan and gluten-free coconut brownie that was very fudgy and rich.

Even though there were a few menu inconsistencies, Wild is worth a visit. Your body and mind will thank you.

 

Back Forty
(190 Avenue B #1 between 11th and 12th street)
www.backfortynyc.com 

BackFortyCod

If you’re looking for a cozy farm-to-table experience, Back Forty has got you covered. The food is very fresh, and they source their veggies from local farms upstate.

You can’t go wrong with the halibut. Laura Cipullo Whole Nutrition Service clients say this is one of their favorite dishes there. As we expected, the menu changes with the seasons. If you can, try and sit in the garden while the weather is still pleasant. According to the website, Back Forty is a burger joint deep down, but a consciously sourced one at that. There are also plenty of options for vegetarians to enjoy.

They also have a Westside location on Prince Street, for those unable to venture into alphabet city. This summer Back Forty is offering Crab Boils in the East Village location if you’re looking for a chef-driven way to celebrate the season.

Composting in the City!

Composting in the City!
By Laura Cipullo and the Laura Cipullo Whole Nutrition Services Team

Composting and CITY living don’t seem like they should go together but let’s make it work in spite of their differences.

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Before we approach the difficult nature of composting in our city, let’s first address why composting is something to get into in the first place. There are two major reasons; 1) it’s a great way to use and decrease waste which is a big help to our environment and 2) you can grow your own food—which comes with a series of great benefits including cost efficiency and access to healthy/organic foods. When we see the advantages, it’s hard to wonder why everyone doesn’t compost! Except for that one major reason—it’s kind of gross, isn’t it?

 

Composting is the breakdown of organic material-waste. Organic waste that we breakdown comes in two different forms—dry material and wet material. Dry materials are generally referred to as “recyclable” and they include newspaper, cardboard, certain plastics etc. Wet material-waste includes fruits and vegetables, eggshells, coffee grinds, tea bags, etc. We use both to compost, but the wet material is the most crucial.

 

Now, lets get into the dirt:

Step 1: Find a space to compost. It can either be a pile in your backyard or a terracotta pot (with a lid) on your balcony. Either way, you want a controlled space.

Step 2: Separate your organic waste into dry and wet. Collect leaves, twigs, weeds and garden waste—or get some dry organic fertilizer from your local hardware store—and combine the waste in your compost pile or pot.

Step 3: The process happens naturally but to help it move along, you can add lime-juice or yogurt to assist the initiation of decomposition.

Step 4: Continue to add to the top of the pile and wait it out. The soil will become dark and rich at the bottom—that’s the good stuff! Even if you don’t use it, you have already done something great for the environment by reducing your waste.

Step 5: Use it! The dark, rich soil is great to sprinkle over your garden to help enhance its growth and fill your produce and plants with an incredible healthy dose of vitamins and minerals. It will give them great color, taste, and nutrient density.

I pride myself on my cleanliness so I really needed to research the health and safety benefits of composting in my tiny New York City apartment. I was very curious about the smell. While it would seem that composting would generate quite the stench, if appropriately assembled, there should be no smell at all. Another worry of mine was my lack of outdoor space, which I’m sure rings true to many other city dwellers. Because composting is the chemical breakdown of organic waste and it requires live cultures to properly biodegrade, access to outdoor space—even just a fire escape—is important. This brings us to our first set of tips!

 

Tip 1: If you don’t have outdoor space—like me—get creative! All buildings have a roof. Rally some of your neighbors to talk to building management about starting an urban garden. They may be more receptive to the idea then you think!

Tip 2: If composting doesn’t seem realistic for you, check out local Farm Shares (you can do this through a google search) to support your regional farmers and seasonal produce. This is also cost effective and environmentally friendly.

 

Now, what’s the point of composting? The product of breaking down this wet organic-waste is compost, or soil. We can use this soil to then grow our own fruits, vegetables, herbs, and flowers. The nutrition community is always talking about eating clean and buying local and organic in an attempt to better understand where our food is coming from. What better way to do this then growing food yourself? You can’t get more local then that! This brings us to our next tip.

 

Tip 3: Don’t be afraid to get your hands dirty! Even though the idea of using waste to generate compost to then grow more food seems dirty—it is actually the greatest example of clean eating out there!

 

Composting and growing food allows you to know exactly where your produce is coming from. It is a great money saver and an even better gift to the environment. It is a wonderful activity for children—especially the picker eaters out there. Research shows that if kids know where their food comes from and play a role in preparing their meals, they will be more likely to try something new. Growing food gives children such an integrative and profound understanding of where their food comes from—and it’s also fun!  This brings us to our final tip.

 

Tip 4: Save your leftovers! We could all learn a few lessons from some of the NYC schools. A lot of them are saving students lunch left overs to use towards composting.

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There are so many reasons to give composting and urban gardening a shot so let’s get our hands dirty NYC!

 

For more information on compost collection in NYC or tips, visit http://www.nyc.gov/html/nycwasteless/html/compost/composting_nyc.shtml.