ICON Restaurant "Going Green" in NY

Nestled in the heart of the world’s most advanced concrete metropolis sits a shining beacon of green.

On a recent trip to New York City we received an invitation from Michael Wurster, executive chef at Icon Restaurant in The W Hotel (130 East 39th Street), to sample their weekend brunch menu which he has dubbed "Going Green.” With a name like that, curiosity and empty stomachs overcame us and we did as any temporary New Yorkers would do … we put on comfortable shoes and headed out for some green grub.

A native New Yorker, Michael wanted to share his passion for food and the environment with us, and we would not be disappointed. Once we were seated, we were presented with an eclectic menu that included an array of organic and natural flavored sodas made from organic fruits and vegetables, chicken lollipops grown without the use of antibiotics or hormones and fresh Heirloom tomato tart served with an extra virgin olive oil and balsamic glaze.

As we savored each bite, Michael came to join us and tell us more about his passion behind his unique brunch concept. He proudly told us he spent more than six months researching different methods of green cooking to compliment his menu and to ensure that he was being environmentally responsible. One of his top priorities was buying produce from local farmers to both support the local economy and minimize transport carbon emissions. He purchases efficiently to keep his costs down and also works with native fishermen who are careful to avoid overfishing.

This trendy restaurant changes its tasting menu once a week and its regular menu eight times a year. Michael explained how he works directly with local farmers to help create the perfect menu with each revision, making sure to include produce that is readily available at that time of the year. By working so closely with the farmers, communication is improved, which ensures that the produce that makes the way to his tables is the finest quality for this culinary mastermind.

Needless to say, we were impressed with Michael’s dedication to his craft and just how much research he has undertaken to create his green menu. But it should come as no surprise, since Michael has worked his way through the kitchens of Le Cirque, The French Laundry, Lutece and Alain Ducasse New York, just to name a few of his marquee destinations.

When we asked Michael why he decided to create a "go green" brunch menu he replied: "We don't have a choice anymore. I feel we (our industry) are behind and it is the present and future of the restaurant industry. I feel it is my responsibility to nurture young chefs and teach them the importance of making a difference in this world."

We couldn't agree more.

Michael has plans to convert his entire menu over to the “greener side” within the next six months. We hope Michael's dream inspires other restaurants to follow suit with his concept for a restaurant with a conscience. We will be sure to follow Michael and ICON's "green" journey and look forward to our next visit.