What to Eat at Ellary’s Greens, Opening in the South Village
Leith Hill was raised in New Orleans, shielded from beignets and butter by a father so committed to a healthy diet that he mail-ordered organic produce from California. Inspired by this formative experience and by her career in social work, much of it with children, Hill has deemed “nutritious and delicious food” the mission of Ellary’s Greens, the 40-seat South Village restaurant she’s opening in the former home of Grey Dog café. Although Hill is a longtime vegetarian, she makes space on the menu for house-smoked chicken and bacon, alongside black-eyed peas with acorn squash, umeboshi, and cilantro, and vegan desserts like apricot-mango kanten (pictured). Refreshments range from cold-pressed juices and smoothies to biodynamic wine, gluten-free (and regular) beer, and Brooklyn-brewed kombucha.
Ellary’s Greens, 33 Carmine St., nr. Bleecker St.; 212-920-5072.
*This article originally appeared in the April 15, 2013 issue of New York Magazine.
Kale salad with eggplant, tomato, green pepper, and Feta.
Caramelized sweet potato with pickled zucchini.
Roast chicken breast with herbs.
Marinated beets with pistachio coulis.
Raw chocolate mousse with Coconut Whip made with avocado, fair-trade cocoa powder, coconut sugar, coconut water, maple syrup, vanilla powder, espresso...
Raw chocolate mousse with Coconut Whip made with avocado, fair-trade cocoa powder, coconut sugar, coconut water, maple syrup, vanilla powder, espresso powder, sea salt; Coconut Whip made with coconut milk, agave, vanilla extract, and sea salt.
Apricot Mango Kanten made with organic apricot mango juice, mangos, arrowroot, agar powder, and sea salt.
Raspberry Coconut Crumb Bars made with sprouted spelt flour, coconut flakes, maple syrup, canola oil, arrowroot, baking powder, vanilla extract, sea s...
Raspberry Coconut Crumb Bars made with sprouted spelt flour, coconut flakes, maple syrup, canola oil, arrowroot, baking powder, vanilla extract, sea salt, and fruit-juice sweetened raspberry jam.
Strawberry Shortcake with Coconut Flour Biscuit and Coconut Whip
