Tea Drunk: bringing the "epic romance between man and nature" to New York

In Manhattan, there is hardly a more authentic high quality Chinese tea room than Tea Drunk. No alcohol is being served here, but in Chinese tea drunk is a “romantic expression” of “one’s indulgence in true passion“. Tea lovers like wine connoisseurs share this passionate intoxication of one’s mind. Niched in the hip and casual East Village, Tea Drunk leaps beyond the dubious leafy potions sold in the city’s China Town. The seasonally changing calligraphy scroll commanding a prime placement as if suggesting that something serious is brewing here – the respect to the highest quality Chinese tea.
Tea Drunk Chinese tea room Tea Drunk Chinese tea

Making Chinese tea properly in New York

Tea Drunk is a modest narrow tea dispensary and a cosy room where anyone can taste before snapping one of the tightly sealed bags of tea for home consumption. All the well-known as well as some more obscure yet enchanting teas are sourced personally by the owner, Shunan Teng, whose motorcycle diaries of China’s best tea plantations are recorded in scantly edited, raw, and in some trips adventurous videos that she shares on Tea Drunk’s website (links follow with tea listings). Her expertise has been demanded by the leading US and Chinese publications and she spoke at the Yale University as well as the Metropolitan Museum of Art.
Serving Chinese tea at Tea Drunkwhite tea
Shunan herself or a skilled tea barrister carefully prepares your tea. In traditional manner using a gaiwan, the typical Chinese tea brewing lidded cup with a saucer that serves as a strainer at the same time. The ceramic, clay, glass or even the rare jade tea vessel is warmed by boiling water which is subsequently discarded. The same heating trick is performed with the tiny tea cups. Now the lidded cup/pot and the serving cups are ready to embrace the loose leafs. In some cases such as roasted oolongs or pu-er the first brew is tipped over into a bowl, sink or when prepared on the special Chinese wooden tray through the gaps into an attached sewage. The lid keeps the aromas concentrated so you can smell the aroma when your nose sniffs it. Multiple brews can easily be made in this lidded Ming dynasty invention.
Gongfu cha Chinese tea

Pick your own tea or get a flight

Everyone’s taste is highly personal and it so no different with tea. While one loves the mild softness of a white tea, another palate might find it far too mellow. Oolong tends to appeal to most advanced tea connoisseurs, while black-red tea is preferred generally by the British and the Eastern palates from Turkish, through Russian to Indonesian. Green tea is often chosen by the health conscious, and the age-worthy pu-er is collected by the savvy investors. Now, shake off my daring pigeonholing, since still your momentous choice of tea may depend as much on the current weather, your mood or the time of the day.
At Tea Drunk, you can have it all, and if you are curious to explore and compare more teas at once, go for the “tea flights”. These conceptual tastings for two to four people set three different teas either from the same category: green, oolong, pu er or are chosen to accommodate seasonal cravings. At Tea Drunk the hand-picked green, yellow, white, wu long (oolong), red and black teas next to peculiarities such as the highly praised cliff tea, Dan Cong, and pu-er are harvested for only 10 to 15 days each year from renowned tea mountains that “were hailed by emperors and artists alike”. Each flight can be upgraded to a premium tasting experience when higher quality teas are selected.
Chinese tea room in New York

Wulong, oolong journey with Tea Drunk

My first visit nourished my curiosity about oolongs, the semi-oxidised teas celebrated for their often complex flavours. We were delighted to share this trio: the light greenish sweet Tie Guan Yin 鐵觀音 also known in the West as “Iron Goddess of Mercy” picked at Fu Di, An Xi Province, then the apricot and floral aroma of Zhi Lan Xiang 芝蘭香 in Feng Huang Shan, and finally the earthy and woody flavours of Tie Luo Han 鐵羅漢 San Yang Feng (True Cliff), from the Wu Yi Shan mountains. Sharing the premium tasting pots with a Chinese friend originally from the Yunnan province upgraded the experience to a soaring drunkenness by a superb tea. We relished in comparing each brew with a magnifying sense of our palates, while exchanging our perceptions with the savvy founder Shunan Teng, who brewed each tea precisely according to the Chinese gongfu cha tradition.
pouring tea at tea Drunktea tasting at Tea Drunk NYC

Seasonal tea tasting for moody weather

Before the precisely timed tea hedonism and intellectual indulgence start, you are asked to pick from the “tea pets” on the shelves lining the back wall. Amused, I learned about this Chinese custom while watching gongfu cha in Beijing for the first time. Perhaps for its awkwardness, I picked the three legged money frog, known as “Jin Chan” 金蟾, prosperity talisman in the Chinese Feng Shui tradition. When I stormed into Tea Drunk in winter with two friends, our choice was more limited since too many customers that came in to warm their bodies and spirits before me have already chosen their tea pet companion. The tea room was packed, except, curiously, for my favourite spot, the bar. We went for a turtle, the symbol of longevity. I feel closer to all the action at the brewing bar, plus for the tea tasting flights it is the best spot where the brewer is the least distracted by other customers. To defrost ourselves, we went for the “Seasonal Premium Tasting” which included my beloved Silver Needle white tea, aka Bai Hao Yin Zhen 白毫銀針 from Fu Ding, Fujian Province, a dark rock tea and a red tea. Next, I plan to come in summer so I can cool off with the Green Tea Tasting, the new annual harvest should be in the store by May.
Tea Drunk tea room
A monthly “tea club” for these curious sippers who want to learn more about the praised beverage includes a subscription to three diverse teas each month delivered to your home. Accompanied with educative maps, tasting notes, videos and history about each tea and its region of production. For additional $30 premium teas slip into your package. My favourite though is what I would call ‘socialising tea club with benefits’ – the Sipper’s Club. This is a genial concept of buying tea, when you either keep it at the store or bringing it from home with you, so the tea will be brewed at no additional charge to your fixed monthly $40 fee.
Do you feel confused about all the illegible and inconsistent Chinese tea names? Tasting tea and talking with an expert like Shunan Teng is a great place to start. As with wine, theory is not enough to grasp its qualities, you must taste, swish and reflect upon tea. Only then you can better understand its subtleties and which tea is best for you at this exact moment. It is sunny out there, so I am going for the smoothness of a white tea.
123 E 7th St, New York, NY 10009
+1 917 573 9936
Wed-Mon: 12noon-10pm (Sun 9pm)

Candle 79: clean eating through eco nutrition for New Yorkers

Candle 79 is an eco-conscious fine dining sister of the more down-to-earth and over two-decades running Candle Café. Established in a two story townhouse, blending smoothly into the classy Upper East Side, the organic vegetarian veteran with a bold American spirit has been greening up the plates of the health conscious New-Yorkers since 2003.
downstairs bar at Candle 79
The nutrition focused Manhattan business grew from lottery fortune of the owners, who first expanded their original small juice bar and Healthy Candle café renaming it simply Candle Café, and later in 2003 Candle 79 was born as a step up on the vegi-centric ladder. The common vision of the co-owners Bart Potenza and Joy Pierson, a former customer of Healthy Candle who became the in-house nutritionist, is to create sustainable and nutritionally balanced meals.
Candle Café was the first New York “Certified Green Restaurant”. Next to recycling, cleaning with non-toxic products and using more environmentally friendly appliances in and out of the kitchen the owners went as far as to “Investing in wind power to help offset some of the environmental impact of running our restaurants.“, said Mr Potenza. Their sustainable mindset set a tangible standard for other Manhattan restaurants, and today many more follow their responsible business model. One must dine there once in a while just to feel like contributing to a good cause and our common interest – I would call this “clean eating”, more than any other rather superficial and lofty health claims boosting food joints that sprung up recently from West to the East of our globalized world.
vegan and raw food
Candle 79, named after its location at 79th Street, is not just a restaurant, but also a sake and wine bar in one – and all of that is organic! The heavy, warm classic wooden interior somehow contrasts with the green themed servings. By nature inspired art decorating the walls, simple table setting and compact see-through kitchen aspire to assure you of its sustainable focus. The cosy comfort certainly appeals to the local Upper East residents since each time we brunched and lunched there, the restaurant was packed.
Sprouts, sauces and vegetables conquer most of the plates. The wholesome portions are best to be shared and you might not have the capacity to try any of the desserts, on their own a satisfying meal. Sourcing directly from the farms and local farmers market has been a daily practice of both Candle sisters.
vegan and raw foodVegetarian steak
Overall, the food reflects New York’s multi-cultural make-up and the executive chef Angel Ramos constantly refines the dishes. He penetrated into the healthy mindset of the owners while woking for years at Candle Café and now he is mainly responsible for the finer menu at Candle 79.
The decadent Angel’s Nachos are a must dairy-free starter. The mozzarella “cheese” is made from nuts, chipotle seitan adds spice, and tofu sour cream is as good as the cow’s milk version, while the sprawling portion is crafted for sharing. Avocado is another of the Latino chef’s favourite ingredients. The ripe green fruit shines in the Live Jicama Avocado Tartare served topped by wild mushroom ceviche, and a side of jalapeño-kale-chia seed crackers. My favourite plate and must have each time. The seasonal produce is highlighted in the Harvest Salad, in October a sumptuous composition of hazelnuts, apples, roasted grapes, celeriac, brussels sprouts, mixed up with arugula leafs. Perhaps the only light appetiser that keeps your appetite running for the entrées are the nibbles of the Hydrogen Farm Edamame. From the salads, unless you add the optional tempeh, tofu or seitan, the Seaweed Salad.
Despite being filling, some of the main courses do not show the full flavour potential as almost all of the starters do. The Herb Grilled Cauliflower was ultra rich, the pesto sauce more generous than its original basil-based Italian version and the wild mushroom squash risotto was slightly overcooked, not al-dente. A cashew cream instead of cheese did not make it any easier to digest, unless you are lactose intolerant. More flavours inspired by Italy come in the handwork of the Chef’s Daily Handcut Pasta, Seitan Piccata, and Spaghetti with Wheat Balls. American pride satisfies the burger fans in the BBQ Seitan Burger with avocado, chipotle aioli, red onions between pitta-like flat-breads, served with chunky polenta fries and refreshing mesclun. Surprisingly not as heavy as the vegan Italian dishes featured above.
Lighter, but still a meal on its own is the Wild Mushroom Crêpe stuffed with fall vegetables, sautéed wild mushrooms, tempeh, poblano peppers, spinach and garlic truffle aioli, with a side of beet-arugula-fennel salad. Excluding animal products, the sides would make the heavier part of a good American steakhouse menu: polenta fries, onion rings, cornmeal-crusted zucchini and chipotle aioli, garlic mashed potatoes with vegetable gravy, maple ginger sweet potato purée… you will not leave hungry, I promise. The lunch and dinner menus are similar, but the latter offers slightly more starter options. Always ask for daily specials and look for stars on the menu for gluten-free options.
Jorge Pineda, the pastry chef at Candle 79 has been recognized as making one of the best vegan desserts in America. Currently he also creates his own line of vegan sweets available at the US branches of Whole Foods Markets. Unfortunately, we never got to try the sweet creations by Jorge. Our bellies were too full.
Vegetarian burger in New York
Organic, sustainable or biodynamic wine selection spans the Old and New World. The beverage director went to a great length when acquiring the bottles. A glass of organic prosecco, French rosés, local sustainable rieslings from New York’s Fingerlakes or red malbec from Argentina were included on the wine list. Eco cocktails such as Tree Hugger, Manhattan Fig, Pumpkinhead and many others are made with organic spirits.
Non-alcoholic options might turn you a tea-to-teller at least for a day. We were seduced by the fresh juice blends and “smooth sippers” like the Fountain of Youth or the refreshing and fizzy Mango Pomegranate Fresca that y husband loves. As a cold avenger I love the Ginger Zinger with a spicy ginger kick in a freshly juiced carrot.
Reservations are highly recommended. If you walk-in and they won’t find a seat for your group, the Metropolitan Museum is a few blocks away so stroll in or browse into the Central Park for a snack at the Boat House, forget about the organic produce there though.
Contact: +1 212 537 7179
Address: 154 East 79th Street at Lexington Avenue | New York, NY 10021

Blue Hill restaurant in New York: grow nature and encourage more of it

Straight from the farm an eco-conscious chef, Dan Barber, with his forward looking team of farmers, growers, cooks, as well as the backer of the project, David Rockefeller, together bring food’s future to the plates in New York. Supported by the efforts at Stone Barns Center for Food and Agriculture the produce from the Stone Barns farm in the fertile Hudson Valley of the New York State arrives daily to Blue Hill restaurant in Manhattan. To the metropolis the ingredients travel mere 20 miles, where they shine on the plates inside the chic dining room. The team’s quest for a sustainable future returns to the past, when cooking, pursuit of the ingredients and farming were in sync with nature.
New York chef Dan BarberStone Barns farm
The Blue Hill is an older sister of the restaurant at Stone Barns, where various natural experiments are being conducted to increase taste but also to benefit the soil. Sourcing most of the ingredients from this farm and other nearby farms, Barber sowed the seeds for the blossoming interest of chefs seeking direct relationships with the produce they use. Although increasingly chefs grow their herbs and veggies in their kitchens or on the roofs, not many are blessed with growing and raising their staples on a farm where they can control the output. Imagine chickens and turkeys chasing each other on the rooftops in the Greenwich Village. Fun, but not an ideal solution for dining in a large city.
The chef is the heard leader as he encourages other colleagues to embrace sustainability. In March 2015 his pop-up project at his cosy neighbourhood restaurant used otherwise wasted ingredients to create a truly sustainable menu. This project titled WASTED was repeated in London in 2017 when a rotating shift of chefs cooked from the usual kitchen scraps at Selfridges, the fashion mecca of London’s consumerism.
Dan Barber is an outspoken activist chef, patron of the two distinctive restaurants (the first in Manhattan, then came Blue Hill at the Stone Barns), supporter of environmentally-conscious small farmers, good flavours, and the author of numerous books on sustainability. In the latest of his publications, The Third Plate, he explores environmentally sound possibilities for the future of our food system. He writes: “For most of human history, we foraged and then, out of sheer necessity, transformed what we found into something more digestible and storable, with better nutrition and flavor.” I reviewed this eyes-opening oeuvre at La Muse Blue in detail, so you can learn more about his in person direct experience findings on its pages. The plates at the restaurant will not shock with steaks liquified into a plastic tube or have-it-all with super nutrients boosted salad bowls. You may fathom these highly processed edible substances in the sci-fi literature and movies, but the current distrust in the over-manufactured food and the popular wave of locavorism hint better towards what you find at the Blue Hill.
vegetable cruditescontemporary desert
One late winter snowy evening, I was wrestling my steak knife into the superb vegetarian BLACK DIRT CARROT CUTLET with smoked apple, yogurt, spinach and adirondack red potatoes, delicious! Meanwhile, a cavalry of muscular men successively trawling through the dining rooms was carrying large sacks of vegetables, grains and boxes of butchered meat and fresh seafood. The veggies and grains, needless to say, outnumbered the flesh. Barber preaches sustainability, and reducing our consumption of the environmentally demanding animals (beef) and fish, particularly high on the ocean’s food chain, join his efforts to reduce food waste. The freshness shouts from the six-course tasting Farmer’s Feast ($98), where THIS MORNING’S FARM EGG is served. The recipe for the egg changes so you can have it with curried potatoes and potato chip broth in March as I had it or in a different preparation. A smaller four-course menu is also available.
Eggs from Stone Barns farmBar at Blue Hill in New York
Ultimately dining out is about taste and the atmosphere, and while some have reservations to certain dishes on Barber’s menu, it is always a question of personal preferences. As with any other above-average priced restaurant, its adversaries may find the portions too small and the ingredients too humble (BLACK DIRT CARROT CUTLET anyone?). The dishes change seasonally, sometimes weekly, and if a specific tasty grain, plant or animal breed fascinates the cooks, then even daily. The carrot steak had some variations. Lately it was served as CHICKEN FRIED CARROT STEAK with potatoes and beet ketchup. You can better appreciate Barber’s understanding and connection to the soil when you try the food and find that it tastes very good. I have dined at the Blue Hill in the Greenwich Village in various seasons and even under the most challenging circumstances when most of New York was snowed deeply in, so it was a heroic task to deliver the produce from the upstate farm. Corn was probably in of the deliveries since the luscious dessert made with the EIGHT ROW FLINT CORN of corn cream, pickled cherries and the incredible popcorn ice cream graced the menu.

Seasonal touches on the menu at Blue Hill

Some of the dishes are inspired by a crop rotation. A complex blend of twelve local grains goes into the ROTATION RISOTTO bursting with more flavours and nutrition than its typical Italian version made with highly polished, fibre stripped, white rice. Adding legumes and seeds made for a wholesome, healthful dish. The chef likes to experiment with tastes “not based on convention, but because they fit together to support the environment that produced them”. Being inspired by the world’s best cuisines and their glamorous past he nods to nose-to-tail eating. Not only the Chinese, the French, but also the British and Spanish incorporated the “lesser” cuts of meat and fish into their iconic dishes. From the French pot-au-feu, though Spanish morcilla (pig’s blood sausage) to Chinese chicken feet and fish head, they are all edible libations. Barber may offer GRASS FED LAMB NECH AND BELLY with salsify and kale kalettes, but who knows perhaps the feet will find their place in one of his plates soon! VENISON IN LEAVES may be served in winter, while the Barber bread from specially bred perennial wheat accompanies every meal.
For a conventional diner the menu may seem off-putting. As daunting as it may sound, the food at the Blue Hill is much more than what you would be able to cook yourself at home. In tune with many world’s best chefs including the French multi-Michelin stared Alain Ducasse, Blue Hill also elevates veggies to the forefront. Culinary trends entered the chefs’ consciousness. Recently in the cauliflower “pizza” crust craze spirit, I had a POTATO “PIZZA” with broccoli, kale and melted and foamed cheddar cheese. It was interesting but more like a slice of potato gratin with vegetables than a pizza.
Blue Hill in New York
Blue Hill is an elegant and dimly lit restaurant in one of the hippest Lower Manhattan districts. A well-trained staff eagerly explains what each dish is about and happily advises if you cannot place the bet on one plate. The sommelier picks very interesting artisanal bottles as well as wines by the glass. We had a rare red wine from Santorini, the Greek island that had been flooded with the white Assyrtiko recently because of its immense popularity. Last time we had the Italian deep coloured and tannic Sagrantino red varietal in Rosso de Veo by natural winemaker Paolo Bea in Umbria. Only 7200 bottles were made, while its 15% of alcohol rendered us quite early light headed so we will not crave this bottle any time soon.
The cooking at the Blue Hill is “Like all great cuisines, it [is] constantly in flux, evolving to reflect the best of what nature can offer”. The seasonal approach not only to the ingredients themselves, but also to appropriate cooking techniques, defines the interconnectivity of the web of the food chain served proudly at the restaurant. Dan Barber is lucky though that he can “grow nature and encourage more of it” mainly because of the generosity of his affluent donors. I wish that more wealthy individuals invested in projects that benefit our land, our taste and ultimately bettering our and our children’s lifestyles.
 75 Washington Pl, New York, NY 10011
+ 1 212 539 1776
Daily for dinner from 5pm-11pm

Juice Press: organic fast food for healthy Manhattan's future

Juice Press is bold, braver than most food and beverage companies out there. Like some of their millennial competitors born in the US, also often nicknamed ‘the fast food nation’, Juice Press unlocked the first aid box, for too long shelved idly behind the ultra-sized bags of chips, sugary sodas and other highly processed ‘cool foods’ stored abundantly in every American’s pantry.
Healthy Manhattan and once perhaps the entire ‘known universe’ seems to be the ultimate goal of its founders, who challenge the established dietary habits of the modern Western society. Combining supplements, miraculous formulae offering solutions to anything from longevity, weight loss to glowing skin, and mostly great, high-profile (sweet and satisfying) taste, is their participation in the juice revolution. They help to redefine how we can consume and enjoy nutrients without taxing our digestive system too much. This is achieved by keeping all of their food and beverages raw (not exposed to heat above 40°C), organic, unprocessed, free from gluten, GMOs, hormones, pesticides, and all the modern ‘junk’ that today’s consumers blame for every headache and imaginable illness.
Sipping a Tight Butt and Ripped, I am dreaming of having my perfect, 20-something model body back. Effortless, and full of flavours imbibing from the BPA-free bottles of this raw, unpasteurized magic fix is highly enjoyable. Bye morning pilates, and intense yoga sessions … wait, is this for real? The promises on their bottles seem a bit too lofty, thus unrealistic, and worthy of a more scrutinised investigation.
Juice Press is the equivalent to LA’s Kreation Organic concept. Both are cleanse (or ‘kleanse’) focused, 100% organic, vegan, and functional food focused businesses that include some non-raw items like soups, hot brewed coffee and cappuccino (with a house-made almond or coconut milk of course) in their super-healthy repertoires.
raw organic green juiceraw organic green juice

Healthy and delicious points for a fast-paced life

Juice Press is not a restaurant or café, but more a take-away with a couple of chairs (depending on a location) to munch on your nutritionally dense vegan and organic dishes. I have rarely seen someone sitting there and just drinking the cold pressed juices, that are easily slurped on-the-go, at your office or at home, and also their highest selling tickets.
I just cannot imagine a family dinner consisting solely of juices. This is one problem with liquid diets like these, they are unsociable. They might be more conducive towards mindfulness as a serious fast is, but they still distract. [disclosure: I have never done a liquid cleanse myself, but interviewed some people who did]
Many of their liquid treats are indulgent, rich and creamy, and high in calories, while with nutrients packed tasty meals and desserts like chia pudding, matcha bowl, and others require a spoon or fork to consume so the social aspect of eating is catered to if you do not mind eating from a plastic bowl or a cup. Here, look for calories since a coconut oil is high in fat and coconut nectar, honey or agave are sweetening many of the delicacies, and when disregarding the natural buzz, broken down they are still sugar, comma. Calling calories “delicious points” is a smart twist on marketing and ignoring their primary role in weight gain is not scientifically correct. Yet there is a grain of truth in that “raw food calories matter less than processed food calories” since at least your body gets vitamins and minerals it needs. Further, your organs like liver and gut are not that much strained through detoxification if your diet consists mostly of the organic produce. Nut allergy sufferers should avoid any of these vegan juicers, since contact with nuts is always possible even if you get just a pure, veggies based smoothie. Causing an allergic reaction would beat against their efforts to prevent a disease-causing inflammation.
Anti-inflamatory diet is being supported by many doctors as the healthiest way to feed our bodies and this is achieved by including more alkaline, pH balancing substances often present in plants.
Juice Cleansecold pressed juice

A liquid day

Starting your day with a liquid breakfast packed with protein, brain-fueling fats, slow-energy releasing carbohydrates and filling fibre in the delicious JP Black Chia boosted with omega-rich coconut oil readies you for another wild and busy day in New York City. If you do not have time to sit at your dining table and prepare a balanced breakfast, this is a good fuel starting the engine of your body.
Some beverages taste like a Chinese medicine though. You can start your day with a laxative Herbal Cleanse made of Dr. Mission’s herbal tea brew that has no calories. Even the label admits that this is an “awful tasting tea laxative designed to clean you out. gentle to some, freight train to others”, so it is your call.
There are also some that just taste like filtered water despite being enriched with aloe fractionally distilled from the plant’s leaves. Should be good for your digestive system and comes with zero calories, so sip on it instead of regular water if you have a $2.50 to spare for your hydration. This is also one of the cheapest products sold at the juiceries. Most of their plant based blended beverages are quite expensive, adding local tax more than $10 reward you with two glasses of their nourishing potions. The pure Watermelon and Cucumber juices are refreshing in summer.
For a green fix, the Romanian blend enhanced with plant-based “proviotic” tastes very grassy and is not for everyone, while the OMMM! with green apple and ginger is more approachable and balanced. My favorites though are indeed OMG! my favorite juiceDoctor Earth and the libido increasing (people say) and Carrot & Co that has a energizing potion of maca in it.
All the bottles and packaging are BPAfree, and since most of the beverages are raw so better to “keep [them] cold and shake well”. Compared to most US sizes, the Juice Press offers much smaller volumes – as little as 9oz (266ml), encouraging consumption of nutritionally dense, but not overwhelming amounts. The Sweet Wheatgrass blend of pineapple, wheatgrass and ginger supplies you with as much 90% of your daily recommend dose of Vitamin C.
vegan salads by Juice Pressvegam raw food

Raw plant-based food at Juice Press

The enzymes living in raw, unprocessed, foods help with digestion, and the high fibre content, although great for your bowel movement might make you feel full for long time.
My favourite take-outs include the Ravioli as they are light and refreshing, but unless you are a bird portion eater, better have them with something else like the Kelp Me! Summer Noodles with spicy jalapeño sauce on the side. Half sizes of some raw dishes are available ideal to explore the creative nutrition-driven Juice Press pantry.
The Kale Ceasar was created as a “tribute to the Eagle” of the fallen Roman Empire, and illustrates the designers’ humour on the labels. The not only to health related claims on all of Juice Press’s products are bold and stir controversy. Shunning processed food, with spiking confidence announcing as being “perhaps the best juice bar in the known universe”, but also compulsory warnings highlighting the danger of unpasteurized foods in which bacteria can thrive if not stored properly. Tastier for me though is For the Love of Kale salad with quinoa. To their credit though they supplement most of their juices and even snacks like the hummus with beneficial probiotic (vegan probiotic) bacteria and their delivery system is extremely mindful of temperature control. It will be likely your fault if you carry your juice while trailing the avenues of Manhattan or hiking on a hot day.
As more people are attracted to juicing and eating healthier food, Juice Press has been increasing its presence on Manhattan and well beyond with new branches constantly popping out. Now the summer vacationers in the Hamptons can also get their daily juice fix, and hopefully cold pressed organic juices will be available at most towns, not just big cities, so the entire world can savour the liquid joy as a healthful treat.

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