Enviro-Friendly Eateries Take It to the Next Level


By now, it’s become commonplace for restaurants of a certain environmentally correct ilk to cite their purveyors on their menus, especially when said purveyors are boutique organic farmers or tiny artisanal producers. But two restaurants, Franny’s (Brooklyn’s Chez Panissean pizzeria), and Danny Meyer’s Shake Shack, might be the first establishments to name-check their energy suppliers. Franny’s credits the progressive ConEdison Solutions, while Shake Shack simply gives a shout-out to the wind, as in “The Shack’s electricity is now 100% powered by wind power!” In a similar vein, Maury Rubin’s East Village “green bakery,” Birdbath — in what might be an attempt to discourage anyone thinking of going on a cookie run in a stretch Hummer — has posted a sign advertising a 50 percent discount to customers arriving on a bicycle or skateboard. Pedestrians, presumably, pay full price. — Rob Patronite & Robin Raisfeld

Related: Danny Meyer on Shake Shack 2.0