The first annual citywide restaurant event highlighting the most sustainable r estaurants in Philadelphia
THURSDAY
MAY 22 2014
GUIDE Dine Out for the E n v i ro n m e n t G u i d e Pa i d Adv ert i s e m e n t by Cl e a n A i r Co u n ci l
Save the Date THURSDAY
MAY 22 2014
About the Event Dine Out for the Environment is a fundraising event that takes place at Philadelphia’s most sustainable restaurants. The event gives haven to Philadelphia’s hungry environmentalists and eco-compassionate alike with a list of restaurants that are in line with their most green values. A percentage of the proceeds from each restaurant goes towards Clean Air Council to help fund their work on air quality issues.
explore participating restaurants at dinEout for the environment.ORG
How you can Participate It’s easy! Just eat out on May 22nd at one of the many sustainable restaurants all around the city that are participating in the Dine Out for the Environment event.
explore participating restaurants at dinEout for the environment.ORG
D i n e O u t f o r t h e E n v i ro n m e n t G u i d e Pa i d Adv ert i s e m e n t by Cl e a n A i r Co u n ci l
RESTAURANTS
WITH A BIGGER PURPOSE
Clean Air Council has partnered with many of the most sustainable restaurants in the city and the variety of ways they are giving back to the environment may surprise you. Yes, their food is delicious, but the impact they are making goes beyond food, to benefit our communities and environment.
The Mildred the-mildred.com 824 S. 8th Street Reserve on OpenTable or by phone Thursday hours: 5:30 p.m.–10:30 p.m. Open for weekend brunch.
Co-owners Michael Santoro and Michael Dorris started planning The Mildred while they were still sous-chefs. To get there, both honed their talents in cooking and management at acclaimed restaurants in the U.S. and Europe, including Philadelphia’s Talula’s Garden. Upon returning to the Philadelphia area, Dorris started his own successful catering business. In 2012, the two friends were finally able to join their talents by opening The Mildred. Santoro serves as Executive Chef, while Dorris runs the front end of the restaurant and The Mildred’s catering business as General Manager.
In their tradition of going whole-hog, The Mildred is Dine Out for the Environment’s central location.
Photos provided by The Mildred
The Mildred
The Mildred is a locally made work of art, from its bowls to its cocktails. The Mildred sources ingredients from local Green Meadow Farms for its seasonal American menu. Start your meal with cocktails made with house-made bitters and grenadine. The house-made theme continues throughout the meal, with all bread, pasta, and sauces made fresh in-house. In keeping with The Mildred’s ethos, waste is minimized even during in-house butchering for their homemade sausage. Your meal is served on dishes designed and handthrown by local artist and ceramics teacher John Mathews, with butter bowls made by Fleisher’s Kristina Kelps. On chilly nights, you can dine by a fireplace built with recycled wood, its fire lit with old menus. The building’s energy use is optimized by the staff’s daily energy checkpoints. After your meal, linens and surfaces are cleaned with bleach-free, earth-friendly cleaners like Murphy soap and vinegar. The one exception to The Mildred’s local focus? Their wine list, which features carefully selected finds from around the world, including many organic and biodynamic selections.
“It’s an art. It’s an art that requires us, above all, to learn to listen. The seasons change for a reason, every season has its time, our job is to maximize that time efficiently, consistently with high productivity.” Michael Dorris, The Mildred, co-owner and General Manager
Southwark southwarkrestaurant.com 701 S. 4th St, Philadelphia Reserve by phone or email Thursday kitchen hours: 5 p.m.–12 a.m.
The intimate setting of this New American farm-to-table restaurant makes it easy to focus on enjoying their careful selection of local ingredients. Southwark sources all of its meat, produce, and eggs from a variety of trusted local farms. Dishes are seasoned with herbs from Southwark’s own gardens, one in Cape May, one on the restaurant’s own patio. Honey comes from Keep Apiaries, which works to keep pollinators alive, while fish are purchased according the Monterey Bay Aquarium Guide. Finish off your dinner with a chocolate cake made from chocolate from a sustainable co-op, topped with pink peppercorn tuile. At Southwark, you can relax and dine by candlelight knowing that they’ve done all the research to make your meal perfect from earth to plate.
Square 1682 square1682.com 121 S. 17th St, Philadelphia, in Hotel Palomar Reserve through OpenTable Thursday kitchen hours: 6:30 a.m.–10 p.m.
Philadelphia’s first LEEDcertified bar and restaurant, Square 1682 was built green with FSC-certified walnut and recycled glass bar, energy-efficient lighting, and low-flow faucets. It stays green through formal recycling training for the entire staff, a ban on Styrofoam, using sustainable togo containers, and recycling waste cooking oil. Executive Chef Caitlin Mateo’s seasonal New American menu is made with produce from local farms and Mateo’s own
rooftop aeroponic tower garden. Square 1682’s Master Mixologist and bartenders incorporate the garden’s fresh herbs and edible flowers into their inventive seasonal cocktails. Master Sommelier Emily Wines’s wine list includes organic and biodynamic wines. Other drink offerings include local draft beer, organic coffees and teas, and housefiltered water instead of bottled water. Square 1682 is a sustainable and delicious dining experience from root to rooftop.
EARTH - Bread + Brewery LLC earthbreadbrewery.com 7136 Germantown Ave, Philadelphia First come, first serve Thursday kitchen hours: 5 p.m.–9:30 p.m. Open for weekend lunch.
Pizza and beer get an upgrade at Mt. Airy’s Earth - Bread + Brewery. Earth’s flatbread pizzas, featuring local ingredients, are cooked in a wood-burning oven. They’re then served alongside local and house-brewed beer. Teetotaler? Even the soda is house-made. Earth’s 140seat space holds film screenings, live music, and more, with events for all ages and interests. Reuse and recycle is the unofficial slogan here. Earth’s stylish décor belies its secondhand origins, and recycled paper products are used whenever possible. “We compost like crazy!” owner Peggy Swerver says, from food scraps to used napkins to brewing grain. As if caring for the environment weren’t enough, Earth - Bread + Brewery uses its success (and flatbreads) to support local theatres, nonprofits, and artists through food donations, fundraising, and discounts.
Photos provided by Southwark
Southwark
Photos provided by Square 1682
Square 1682
Photo provided by the EARTH - Bread + Brewery LLC
EARTH - Bread + Brewery LLC D i n e O u t f o r t h e E n v i ro n m e n t G u i d e Pa i d Adv ert i s e m e n t by Cl e a n A i r Co u n ci l
Russet russetphilly.com 1521 Spruce St., Philadelphia Reserve on OpenTable Thursday hours: 5:30–0:30 p.m.. Open for weekend brunch.
Photos provided by Russet
Russet
From its 19th-century brick townhouse setting to its seasonal menu, Russet’s simple charm comes from the attention put into every element. Husband and wife chef-owners Andrew and Kristin Wood update their menu daily to use each season’s latest offerings. Their simple but sophisticated Italian- and Frenchinspired dishes allow the quality of local ingredients to shine through. Andrew is responsible for savory dishes, Kristin for the sweet, but both supervise the inhouse preparation of dried herbs, flours, vinegar, smoked fish, and cured meats. Russet sources produce from the couple’s own backyard, as well as friends and local farms. The décor matches the food in its eco-consciousness, with zero-VOC paints, recycled fabric upholstery, and a sustainable Marmoleum floor. So B.Y.O.B. and enjoy the highlights of the season.
Eat-A-Pita eatapitaphilly.com 128 S. 12th St., Philadelphia Thursday hours: 11 a.m.–9 p.m. Photo provided by Eat-a-Pita
Eat-A-Pita
Harvest Seasonal Grill
Photos provided by Harvest Seasonal Grill
Photo provided by Agno Grill
Looking for a quick meal that’s healthy for both you and the environment? Stop in at EatA-Pita. Eat-A-Pita offers pitas (of course), panini, soup, and salads made fresh from highquality local ingredients. Their Mediterranean-, American-, and Cajun-influenced menu includes a variety of vegetarian, vegan, and gluten-free options, including grilled—not fried—falafel. Eat-A-Pita’s poultry is sourced from local Godshall’s Farm, while its local vegan products come from Vegan Commissary. Whatever your choice of protein, it’s topped with local and sustainable produce and a house-made “pour.” Eat-A-Pita’s custom-cooked meals might taste indulgent, but its waste is not: recycled materials are used whenever possible, and all plastic and
disposable ware are recycled after your meal. So head over to Eat-A-Pita for a meal that’s low in impact and high in taste!
Harvest Seasonal Grill harvestseasonalgrill.com 200 S. 40th Street, Philadelphia Reserve on OpenTable Thursday hours: 11 a.m.–10 p.m.
In founding Harvest Seasonal Grill, Dave Magrogan, and Dana Farrell came from disparate backgrounds with a common goal. He is the CEO of Kildare’s Irish Pub and Doc Magrogan’s Oyster House, while she was an independent restaurateur. Both saw a need for a farm-to-table restaurant with healthy, family-friendly options. Harvest’s welcoming upscale-casual atmosphere includes reclaimed wood flooring, recycled glass countertops, and recycled paper menus. The grass-fed meat, cagefree eggs, and organic produce used in Harvest’s wide range of seasonal dishes come from a variety of local producers, including Green Acres Organic, Apple Tree Goat Dairy, and Kauffman Farms. In addition to purchasing food locally, Harvest distributes it through donations and partnerships with local nonprofits. With vegetarian, vegan, gluten-free, and children’s options, there’s something for everyone at Harvest.
Agno Grill www.agnogrill.com 2104 Chestnut St., Philadelphia Thursday hours: 11 a.m.–10 p.m.
Agno means “pure” in Greek and is a great adjective for Agno Grill from start to finish. At Agno, your chosen ingredients are custom-assembled for a healthy, fast Mediterranean-inspired meal. Each meal includes a base, protein, toppings, and sauce. The gluten-free and vegan-friendly ingredient options include black rice, lamb meatballs, roasted cauliflower, and pickled beets. All of Agno’s meat and poultry are certified organic and come from independent regional producers like Senat Poultry and Green Meadow Farm. In a hurry? Agno delivers, both to your door and for your health.
Agno Grill D i n e O u t f o r t h e E n v i ro n m e n t G u i d e Pa i d Adv ert i s e m e n t by Cl e a n A i r Co u n ci l
Standard Tap
The Abbaye
standardtap.com 901 N. 2nd St, Philadelphia Reserve online, have first-come, first-serve tables as well Thursday kitchen hours 4 p.m.–1 a.m. Open for weekend brunch
theabbaye.net 637 N. 3rd Street, Philadelphia Thursday kitchen hours: 11:30 a.m.–12 a.m., Open for weekend brunch.
Drink to good health, fill your stomach, and celebrate Philadelphia’s breweries and farms at Standard Tap. By keeping their rotating selection of beers local and draft-only, Standard Tap supports local producers and minimizes food miles. The food selection follows suit. Chef Carolynn Angle’s seasonal menus include wild game and dishes like duck confit salad. A proud supporter of Buy Fresh, Buy Local, Standard Tap’s meat, fish, dairy, and produce come from local sources such as Greensgrow Farms. Standard Tap’s green focus starts within the building itself. The sunny roof deck shares space with solar panels and a greenhouse watered with rainwater from a 600-gallon cistern. Indoors, energy from the refrigerator exhaust heats the restaurant’s hot water. Menus are written on chalkboards to save paper. And even fried food is sustainable here—Standard Tap recycled 844 gallons of waste fryer oil in 2013.
Trolley Car Café trolleycarcafe.com 3269 S. Ferry Road Breakfast/lunch Thursday hours: 7 a.m.–3 p.m.
You might not imagine a little former pool house as the setting for a gourmet brunch overlooking the Schuylkill River. Trolley Car Café, tucked beside Fairmount Park in East Falls, is all of that and more. This breakfast-through-lunch BYOB sources ingredients from its own kitchen garden, watered by the restaurant’s rain barrels. Even greener, the charming old brick building has been fitted with modern solar panels. Work up an appetite hiking nearby, and then relax with a meal—or ice cream— on the Café’s sunny patio. Or do the reverse and fuel up for your hike with breakfast and bottomless La Colombe coffee. You can even bring your dog!
It’s a given that a dark, cozy establishment named The Abbaye would have an extensive drinks menu. Sure enough, The Abbaye boasts a large selection of local and international beer, as well as wine and classic cocktails. But newcomers to The Abbaye might be surprised by their vegan and vegetarian options, including vegan wings and a seitan cheese steak. Meat eaters shouldn’t worry; the seasonally-inspired classic pub menu has plenty of options for the most avid carnivore. The Abbaye sources ingredients from local farms, only purchases responsibly raised meat and dairy, and prepares all menu items in-house. The bar runs on 100% renewable energy, and all waste oil is recycled. The Abbaye also offers live music and weekly karaoke and quizzo nights—that is, if you can divert your attention from your meal.
Photos provided by Standard Tap
Standard Tap
Photo provided by The Abbaye
The Abbaye
Pure Fare purefare.com 119 South 21st St., Philadelphia Thursday hours: 7 a.m.–9 p.m.
Baked salmon with celery root puree and garlicky kale. Butternut squash noodles with baked chicken and chard. All made with organic ingredients from local farms. Entrees at an upscale restaurant? No, they’re two of many menu items at the fast casual Pure Fare. If you’re looking for a more traditional quick meal, Pure Fare’s other offerings include freshly-made sandwiches, smoothies, and salads. There are options here for every diet: gluten-free, vegan, paleo, and meat-eater. Pure Fare’s commitment to sustainability extends to its own operations through composting, filtering water inhouse, and using environmentally friendly packaging. Whether you grab a sandwich to go or linger over a cappuccino and a banana cookie with a friend, you’ll be doing the right thing for your health and the environment at Pure Fare.
Photos provided by Trolley Car Café
Trolley Car Café
Photo provided by Pure Fare
pure fare
By participating in DINE OUT FOR THE ENVIRONMENT
you directly support the
Clean Air Council The Clean Air Council protects everyone’s right to breathe clean air. The Council accomplishes this through a mix of public education, community advocacy, and legal action. Visit cleanair.org for more information.
THURSDAY
M AY 22 2 014
explore participating restaurants at dinEout for the environment.ORG SUPPORT THE CLEAN AIR COUNCIL cleanair.org S ponsored b y :
introduction design studio
D i n e O u t f o r t h e E n v i ro n m e n t G u i d e Pa i d Adv ert i s e m e n t by Cl e a n A i r Co u n ci l