Heartbeet Juicery on the Lower East Side, known for its cold-pressed concoctions like pineapple-jalapeno juices and pear-pumpkin smoothies, just introduced a new menu you can actually chew on—and it’s got culinary cred.
The vegan, organic, mostly raw, and gluten-free dishes were created in collaboration with chef Charles Lutka, who was previously a sous chef at John Fraser’s hotspot Narcissa and chef de cuisine at Michael White’s The Butterfly.
“Juice is only one element in having a happy, healthy and long life,” co-founder Danniel Swatosh says. “The food that we’re introducing compliments our juices and supports our lifestyle.”
Think hemp milk chia pudding topped with mint, mangoes, cherries, and gluten-free granola, and tempeh sushi rolls made with nori, avocado, cilantro, jalapeno, tofu, and lots of spices, to power you through a busy day. And the tiny, indie juice bar is supporting other local small businesses by sourcing greens from urban farm City Hydroponic in Brooklyn.
You can pick up the food in store and order it on Seamless, meaning your workday (or Netflix night in) just got a whole lot healthier. —Jamie McKillop
For more information, visit www.heartbeetjuicery.com
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