Trend: Green Restaurants

Green can mean a lot of things these days. In the restaurant world, it can mean growing your own food on-site, partnering or even managing local farms, installing energy-efficient equipment, using reclaimed wood and other sustainable materials, composting, recycling, using LED lighting and more. Here’s a look at four restaurants with some unique interpretations of what it means to be green.

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Bahamas Restaurant Bounces Back from Hurricane Damage

In October 2016, a hurricane damaged the One&Only Club on Paradise Island in the Bahamas. Chef Jean Georges Vongerichten’s restaurant Dune suffered significant wind and water damage, resulting in a temporary closure.

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Two Distinct Dining Experiences in One in NYC

Italienne, Chef Jared Sippel’s new restaurant in Manhattan’s Flatiron District, combines the best of Northern Italian and Southern French cuisines in a space that offers subtle nods to Provence and New York City.

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Louisville Airport’s Bourbon Academy Educates Imbibers

With the trend to bring local flavor to airports in full swing, Tinsley Family Concessions recently debuted Bourbon Academy Tasting Room at Louisville International Airport in Kentucky.  

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Georgetown Peet’s Marries History and Modernity

When Peet’s Coffee & Tea decided to open a new unit in Washington, D.C.’s colonial Georgetown neighborhood, the restaurant’s design had to fit both the historic building and the expectations of the community.

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Chinese Group’s First Casual-Dining Outpost Opens

Since 1996, restaurant group Meizhou Dongpo has served millions of customers in over a hundred fine-dining locations in China, all with an emphasis on perfecting traditional Sichuanese cuisine in a formal setting.

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