You've got to love a restaurant whose motto is "Changing the world one meal at a time." That goes for its cocktail list, too.
The venue is GustOrganics, a New York City cocktail lounge and restaurant (519 Avenue of the Americas at 14th Street). It claims to be the nation's first fully certified such establishment, and has the credentials to support it:
• All dishes made only with organic U.S. Department of Agriculture certified Ingredients.
• Certified organic by the Northeast Organic Farming Association of New York.
• Certified green restaurant by the Green Restaurant Association.
For sure it is the world’s first USDA certified organic bar.
Alberto Gonzalez (seen above), a native of Argentina, is the owner of GustOrganics. He notes that all drinks -- hot, cold and alcoholic -- are free from chemicals, hormones, antibiotics, artificial flavors and drink enhancers.
"We have only USDA certified organic spirits, wines and beers," he said. "All these products are produced according to the USDA's National Organic Program. On top of this, our cocktails are made featuring fresh organic fruits and vegetables. ...
"The only two ingredients that are not organic are the water and salt because they are minerals and by definition cannot be organic. We use sun-dried sea salt only and that means no additives. We have our pure water that is New York City water run through a UV lamp that kills all the bacteria and after that we run it through a top notch purification system that takes out all the bad metals, keeping the good minerals."
The signature cocktails at GustOrganics are priced in the $12-$14 range, typical for Manhattan drinks. Some of the top sellers:
• Dulce de Leche Martini: dulce de leche, espresso coffee and vodka.
• Pura Vida Daiquiri: strawberries, bananas and rum.
• Fresquito: fresh mangos, fresh squeezed orange juice and vodka.
What made Gonzalez decided to establish a base for his organic foodie and drinks efforts in Greenwich Village?
“New York is one of the most sophisticated societies in the world, but I didn’t like the food," he says. "It wasn’t fresh. When I used to stay here for business, I noticed I was more tired, lacked energy, and gained a lot of weight. I realized I took for granted the freshness and quality of the food in Argentina.
"I developed this restaurant with New Yorkers. They are the ones who helped shape this idea.”
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