Readers' Favorite Green Restaurants: Souper Girl

Souper Girl

Washington, DC (Takoma)

Submitted by:  Geoff Chesman, Geoff Chesman Visuals

 

Souper Girl is Sara Polon, a former government contractor and stand-up comedienne who decided to get involved with the local food movement after reading Michael Pollan’s The Omnivore’sDilemma.  A friend prompted her to do this by making soup since she had a reputation for great soup (which was actually made by Sara's mother).  At first, Sara started with just deliveries, but eventually opened her storefront last September.  

When you walk into Souper Girl, located directly across from the Takoma Metro station at the Maryland/Washington, DC line, you are greeted by friendly staff in a bright, cheery space with large windows and striking green chairs that hint at the store’s green mission.  On Sundays, the Takoma Park Farmer’s Market is a quick walk up the street, which enables Sara to source her ingredients from many of those farms. What does that mean?  All of the soups are homemade with fresh and seasonal ingredients, many of which are organic and of course local.  Sara wouldn’t dare use frozen ingredients (why do restaurants even consider this?) or have anything shipped in from across the country (Hello!  Carbon emissions!  Buying local = less carbon). Furthermore, the soups only contain ingredients that your grandmother would recognize -- fresh veggies, grains and beans.  Each day, you can choose from several soups and taste them before you purchase them!

Geoff Chesman, writes, “What’s not to love?!?!  Not only is the soup nutritious and delicious but I love that Soupergirl sources local ingredients and supports area producers. I don't mind stopping in to the shop to see what's new but I also love the convenient pickup spots around town.”

Before you visit, you might want to check out Souper Girl’s web site to see what is “in the kettles”, usually 3 very varied selections of soup.  The site also lists what is pre-packaged in the fridge, so you can plan your menu and eat soup all week long!  

When I went to visit, the features that stuck out for me were the additional offerings of fruit, salad, fresh bread and filtered water.  In addition, I love the fact that if you eat in, your soup is served in a real bowl (not an evil polystyrene container that never biodegrades when it goes to the landfill), but if you take your soup to go, Souper Girl provides an ecotainer® which is made from renewable resources, sustainable wood fiber and plants and is therefore compostable (which means it’s not going to stay in the landfill until the end of time).  Sigh.  If only more food purveyors followed Souper Girl’s lead. 

Souper Girl is open Monday through Thursday from 8:15 a.m. – 8:00 p.m., Fridays from 8:15 a.m. – 3:00 p.m. and Sunday’s from 11:00 a.m. – 5:00 p.m.  They are closed on Saturdays and Jewish holidays and will be closed this Sunday, May 27 and Monday, May 28 in honor of Shavuot. 

Readers' Favorite Green Restaurants: Waterfront Kitchen

Waterfront Kitchen

Baltimore, Maryland (Fells Point)

Submitted by:  Erin Mitchell, bluegreen accupuncture 

and bodywork, Baltimore, Maryland

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

It's about time there is a waterfront restaurant in Fells Point that is NOT a big old chain or a place that doesn't understand all things local and sustainable.  I cannot wait to visit Waterfront Kitchen!  Thank you, Erin, for suggesting this gorgeous, green, cool, cool, cool place!  I think I will celebrate my upcoming birthday (May 27th for anyone who cares) here!  I always want to be on the water for my birthday festivities.  

 

Erin writes, "...ridiculous food, amazing staff, even more amazing ambiance at the Frederick Douglas Maritime museum ... seed to table."

 

Yes, seed to table.  What does that mean?  They source ingredients as locally and seasonally as possible.  That's what this blog series is about. So they have amazing, fresh, locally sourced food. But can we talk about the view?  Did you see the photo?  Check out more.  This place is GOR-GEE-US!  I love great food, ambiance is incredibly important, too, and a spectacular view is icing on the cake.  And they've got sweeping views of Baltimore Harbor.  

 

But there's more!  Whenever possible, they use produce grown in gardens from Living Classroom's BUGS (Baltimore Urban Gardening with Students) program for inner city grade-school kids. The program teaches kids about gardening, good nutrition and more. A portion of the restaurant's profits support the program (yahoo!). Waterfront Kitchen also support Living Classrooms’ Project SERVE job training program and hires disadvantaged area residents and ex-offenders for jobs in their kitchen and dining room.  

 

Located at the western most tip of Thames Street in Historic Fells Point, Waterfront Restaurant is open for lunch and dinner Tuesday through Saturday, happy hour Tuesday through Friday, and of course, they have Sunday brunch. 

 

I am SO hungry right now... Why oh WHY do I write these blogs at dinner time?

 

 

Readers' Favorite Green Restaurants: mundaka

mundaka
Carmel, California
Submitted by: Merryl Brown, Merryl Brown Events, Santa Barbara, California

Santa Barbara event producer -- and fellow greenie -- Merryl Brown says that mundaka supports local farmers by sourcing local and regional foods. She adds "...the restaurant was designed using many recycled and repurposed elements.  Amazing food.  Best restaurant in Carmel."  In fact, it is the only place where Merryl will eat while in Carmel.

Ingredients are always fresh, so the menu changes daily.  Named after the Spanish seaport town on the bay of Biscay in the Basque country, Mundaka is a Spanish style tapas restaurant that serves dinner daily beginning at 5:30.

Readers' Favorite Green Restaurants: Virtue Feed & Grain

Virtue Feed & Grain

Old Town Alexandria, Virginia

Submitted by:  Denise Raybon, Alexandria, Virginia

Denise says, "We first heard about Virtue from our neighbor, one of the local artisans who worked on the renovation. Jimmy always takes pride in his work, but was particularly excited about this project. When we were finally able to visit Virtue, not only did the architecture wow us, but we also found yummy food, a festive atmosphere, and a great eco-friendly vibe."

This 21st century American tavern is located near the water in a converted historic structure that once served as a feed house in the late 1800s.  Floors, walls, hand-crafted tabletops, and bar shelves are all constructed with period wood and other recycled materials from abandoned structures. That's what you do, folks!  Reuse, reuse, reuse!  The bi-level open space which includes soaring open windows and exposed brick, seats up to 350 and includes an outdoor lounge.

But lets talk about the food!  Virtue's tag line is “Taste No Evil” and with their mission to provide quality food with local and seasonal ingredients, you are guaranteed that you WON'T taste any evil.  Key words are “fresh, farm, real food and freezerless”.  What a concept!  Why haven’t more restaurants caught on?!  

Virtue is about "meat, fat and flavor" but there are still offerings for my kind of people -- vegetarians.  The menu and eco structure are enough to lure me down to Old Town (let's schedule a date, Denise!), but if that isn't enough for you, you might be interested in their walk up window for purchasing fried chicken (even MY vegetarian mouth is watering at the thought of that!).  There are also pull down screen for wii games, plenty of televisions and a private game room.  A room entitled The Parlour is lined with leather couches, pool table, video games and dart lanes.  

Looks like there is something for everyone.