As a long-time regular of Angelica Kitchen restaurant in New York City, I’ve come to consider it a “second kitchen,” a place I feel good about supporting because it shares the values I keep in my own kitchen: High quality ingredients that provide a fair income to farmers who are working to protect the environment–and which provide nutrition without sacrificing any of the flavor–all for the reasonable cost afforded by buying direct.
And I am not alone. Since it opened its door in 1976, Angelica Kitchen has cultivated a loyal following, and their sustainable business model–maintained without serving alcohol (you can BYOB)–is a case study for success outside of the mainstream restaurant industry. Angelica’s is also one of the most popular vegetarian restaurants in New York City, precisely because it attracts a clientele that includes many non-vegetarians. In honor of Vegetarian Awareness Month, I spoke with owner Leslie McEachern–who is being awarded for her long-time advocacy of small, local farms by the Northeast Organic Farming Association this month–about running a restaurant built on relationships. Read more