Published Oct 6, 2016

The coolest—and healthiest—New York City cafés to warm up in this fall

At these buzzy hangouts, wellness beverages reign—think matcha tea, bone broth, golden milk lattes, and exotic nut milk coffee drinks.

The coolest—and healthiest—New York City cafés to warm up in this fall

At these buzzy hangouts, wellness beverages reign—think matcha tea, bone broth, golden milk lattes, and exotic nut milk coffee drinks.

Published Oct 6, 2016

Written by

Emily Laurence

Photo: Facebook/CafeIntegral

Published Oct 6, 2016

Written by

Emily Laurence

While boot camp with your besties makes for great bonding, catching up over a steaming cup of tea is highly underrated—especially when the temperature drops.

And who can deny that New York City is full of awesome, healthy places to hide out? Sure, the five boroughs are full of cafés slinging doughy pastries and sugary treats, but there are also plenty of hangouts that have tons of nutritious goodness on the menu. Think turmeric-spiked golden lattes, cashew milk macchiatos, and beet purée bone broth, for starters.

Before you start planning your fall social calendar, be sure to consult this list of the coolest wellness-focused cafés in New York right now. From the blogger-approved hotspot known for its exotic nut milks to Gigi Hadid’s favorite matcha destination, there’s something for every palate (including yours, year-round green juice lovers).

Keep reading for the 8 buzziest, healthy New York City cafés to check out this fall.

J+B Design and Cafe

This Park Slope café dropped the mic earlier this fall when banana milk coffee appeared on the menu. Made by blending milk—yes, you can request almond milk—and banana, it adds a creaminess to coffee that’s slightly sweet, but isn’t overwhelmingly fruity. (Also on the menu: rich Japanese teas, tea lattes, and hot ginger lemon.) The cafe serves as a shop for Japanese art, clothes, jewelry, and decor as well—so don’t be surprised if you leave with more than a cup of joe.

J+B Design and Cafe, 300 7th Ave., Brooklyn, NY, 11215, 347-987-3217, jplusbdesign.com

Cafe Integral

Even the folks behind the bar are obsessed with this Soho café—seriously, it’s been on the cover of Barista magazine—which is a blogger hotspot thanks to its impressively adventurous menu and chic interior. (What is it about raw wood and marble that makes me want to whip out my iPhone?) Besides plant-based standbys like almond and coconut milk, Cafe Integral also boasts tigernut milk, cashew-pepita milk, and house-made golden milk, shaken with turmeric root, almonds, coconut, cardamom, ginger, and black pepper. No judgement if you order one of each.

Cafe Integral, 135 Grand St., New York, NY, 10013, 646-801-5747, cafeintegral.com

Cha Cha Matcha

You might have to wait in line to get inside this cozy SoHo matcha spot, but odds are you’ll bump into a Victoria’s Secret model on your way in—Gigi Hadid, Taylor Hill, and Jasmine Tookes are all fans. During the summer, Cha Cha’s most popular offering was definitely the matcha lemonade, but now that the air is a bit crisper, the coconut matcha latte is taking the top spot. Even with the thick coconut milk, the tea is a deep green—a sure sign you’re getting quality matcha. It will be worth the wait, I promise.

Cha Cha Matcha, 373 Broome St., New York, NY, 10013, 646-895-9484, chachamatcha.com

Foxy Greens

Even if you’re firmly in the smoothie camp and not the “But first, coffee” cult, that doesn’t mean you have to miss out on the seasonal beverage fun—this new South Williamsburg juice joint (which opened this past July) is celebrating fall with Purple Haze, a beet, carrot, apple, and ginger concoction. (Who needs pumpkin spice, anyway?) The other juices and smoothies have musical names too, including the stand-out Gettin’ Figgy With It, made with figs, banana, nut milk, cashews, hemp, flaxseed, cinnamon, and Himalayan sea salt.

Foxy Greens, 181 Havemeyer St, Brooklyn, NY, 11211, 646-405-6373, foxygreens.myshopify.com

Latin Beet Kitchen

You may come for the healthy Latin American-inspired food at this new Flatiron joint, but you’ll stay for the lattes, cappuccinos, and macchiatos blended with housemade almond and cashew milks. The owners are from Colombia, so you know they take coffee seriously. And for brunchtime sipping, try Latin Beet Kitchen’s spiked latte—in addition to espresso, cashew milk, and dates, there’s also pisco and cacao liquor there to enhance your buzz.

Latin Beet Kitchen, 43 W. 24th St., New York, NY, 10010, 212-929-1200, latinbeet.com

Springbone Kitchen

Not everyone with a paper cup in hand is drinking coffee—some are sipping on bone broth. Good any time, but especially when your immune system needs a boost, Springbone Kitchen offers up a whole menu of organic, free range recipes. Go for the Liquid Gold (chicken broth with organic milk and turmeric), Purple Heart (chicken broth with carrot and beet purée), and Bloody Bull (a beef broth spin on the Bloody May), or try one of Springbone’s vegetarian options.

Springbone Kitchen, 90 W. 3rd St., New York, NY, 10012, 917-301-8263, springbone.com

Bluestone Lane

If you can’t book a ticket to the other side of the world, get a little taste of Australia at this cafe with four locations in the West Village, Upper East Side, and Dumbo. (Heads up: Expect a 20-minute wait if you go on the weekend.) While the food deserves its own praise—the coconut quinoa porridge is literally served in a papaya boat with edible flowers on top—the pressed juices and coffees take center stage. Spring for a golden latte and consider your day powered.

Bluestone Lane, 55 Greenwich Ave., New York, NY, 10014, 646-368-1988; 30 Carmine St., New York, NY, 10014, 212-627-2763; 2 E. 90th St., New York, NY, 10128, 646-869-7812; 55 Prospect St., Brooklyn, NY, 11201, 347-202-0352; bluestonelaneny.com

alt — Photo: Facebook/Supercrown Coffee Roasters

Supercrown Coffee Roasters

If you’re really into coffee, you can subscribe to Supercrown’s specialty service, gifting yourself with a new bag of beans from a different coffee-rich region of the world each time. Just looking for somewhere to hang out? Gorilla Coffee founder Darleen Scherer’s latest venture, located in Bushwick, offers up turmeric tonics and yunnan purple tea.

Supercrown Coffee Roasters, 8 Wilson Ave., Brooklyn, NY, 11237, 347-295-3161, supercrown.coffee

First, coffee. But now, where to eat? These are the trendiest, healthiest restaurants in New York City right now. If you’re a truly cutting-edge sipper, you might want to try blue algae lattes next.

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Food Nutrition

Published Feb 21, 2025

Why Are People Suddenly Eating Handfuls of Spinach Straight From the Fridge?

TL;DR: You don’t have to eat raw spinach out of the container like a raccoon to get the nutritional benefits.

Why Are People Suddenly Eating Handfuls of Spinach Straight From the Fridge?

TL;DR: You don’t have to eat raw spinach out of the container like a raccoon to get the nutritional benefits.

Published Feb 21, 2025

Written by

Emily Ziemski

Photo: Getty

Published Feb 21, 2025

Written by

Emily Ziemski

TikTok is full of microtrends, especially when it comes to food. Eating a whole cucumber, making protein Diet Coke; remember the baked feta pasta? The list is endless and frankly, can be a bit silly. The latest: Creators shoving a whole handful of spinach into their mouths, citing a “max nutritional benefit boost” by doing so.

Searching for videos about eating a handful of spinach yields hundreds of people looking vaguely uncomfortable while trying to chew and swallow, well, a whole handful of raw, unseasoned spinach. Of course, I have questions. Is this the cinnamon challenge but with vegetables? Do you hate joy? And, the most important, is this *actually* the best way to get nutritional benefits from spinach?

What is this trend, exactly?

Cropping up in feeds in early February, the TikTok videos hinge on two key factors: The spinach has to be raw, and you have to eat it first thing in the morning. One handful seems to do the trick for most, and it appears that nothing else is consumed alongside the spinach. Just a whole bunch of raw spinach. That’s it. That’s the tweet.

Surely, it would be easier to incorporate it into the smoothie you’re already planning to have, or the omelet you just made, but here we are.

Why are people doing this?

According to these videos, besides kicking off your day with multiple vitamins, iron, and potassium, some claim it can also “curb carb and sugar cravings” while others assert that doing this every morning helps “train your tastebuds for the day.”

For me, this feels like it’s veering into the 90s and early aughts culture of “no pain no gain,” a mindset that had us doing things like scrubbing our faces with apricot shells every night, and only eating cabbage soup for every meal.

Not to say those things aren’t great in moderation (gentle exfoliation is wonderful for the skin, and cabbage is a great, nutritionally dense vegetable), but banking your health on one, singular thing isn’t a great road to success. “I think that spinach is obviously a very nutritious food, but it doesn’t contain the full spectrum of vitamins and minerals that one needs daily,” says Christina Manian, RDN, a sustainable food systems professional. “In terms of claims that doing this first thing in the morning hacks your body’s cravings for the rest of the day, I’m not sure whether that’s true.”

So, what’s the actual science behind this trend?

Realistically, there’s just not a lot of science that backs up these claims of tastebud training and curbed hunger. Research done by the University of Buffalo on bitter foods showed that when feeding bitter foods (like leafy greens) to rats, a protein-based salivary compound that was activated when eating something bitter could be trained to increase over time.

Basically, the press release stated that when that protein was activated, “the bitter tastes like water.” So, the rats could eat more of the bitter foods without minding the taste. It is important to note that studies done in mice and rats don’t translate well to human consequences, as our physiological differences, like hormonal makeup and immune systems, vary too much from these lab mice/rat studies to be able to draw any definite conclusions. In fact, human-based studies show that denying food cravings can actually lead to increased appetites, and even bingeing behaviors.

However, it’s not all bad news. There is a lot of info that shows food sequencing—starting each meal by eating vegetables, then protein, then everything else—*does* indeed help with hunger cues, satiety, and better blood sugar control. “I often enjoy spinach in the morning (usually cooked with tofu or eggs and whole grain toast) but don’t feel called to eat it raw as the very first thing I put into my body,” says Manian.

Should you do this trend?

There’s truly no harm (except maybe a minor choking hazard?) in trying this trend. “Considering how most Americans aren't eating enough veggies, I'll count this as a win,” says Lauren Manaker, RDN, a women’s nutrition expert and consultant. “They are still getting fiber and plant compounds when they eat it by the handful.”

If you’re like me, and seeing a new internet trend makes you feel like the oldest, crankiest person on planet earth, take solace in knowing that dietitians believe adding spinach to any part of your daily meal plan is a total win. “Overall, eating raw spinach is an excellent practice, as is eating cooked spinach,” says Manian. “I think if [people] are doing this any time of the day, that’s fantastic, and if they feel inclined to eat spinach in the morning, then that's also wonderful.”

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Food

Published Feb 20, 2025

The Making of an Internet-Famous Fruit: How Sumo Citrus Has Captured Hearts, Tastebuds, and a Devoted Following

Published Feb 20, 2025

In Partnership With

Sumo Citrus

Written by

Maeve McCormick

Photo: Sumo Citrus® & W+G Creative

Published Feb 20, 2025

In Partnership With

Sumo Citrus

Written by

Maeve McCormick

Confession time: I love citrus—zesty limes squeezed on my tacos, fresh-squeezed orange juice on slow Sunday mornings, and the invigorating scent of grapefruit candles when I need to unwind. But when it comes to eating whole citrus fruits? Historically, not my thing. The mess of peeling, the sticky fingers, the rogue juice dribbling down my wrists—for me, most citrus has never been worth the (literal) squeeze.

Then, one day, my roommate came home from the store with an oversized citrus I didn’t recognize. She told me I had to try a piece, while effortlessly peeling it in one smooth motion—no mess, no struggle. I skeptically accepted a slice, wondering what the big deal was.

To my surprise, the experience was completely sticky-fingers-free. And the taste? Unlike any citrus I’d had before—enormously sweet, impossibly juicy, and balanced with just a hint of tang. That was my first bite of Sumo Citrus^®—and now, I understand why The Office actress Jenna Fischer planted a Sumo Citrus tree in her yard, John Mayer peeled it on TikTok, and it has its very own merch (kind of eyeing that beanie, TBH).

So, what’s earned Sumo Citrus this devoted following? Sumo is taking the sweetness on the road for you to experience it yourself with the Tastemonial Tour—and it’s making a special stop at House of Good during our Ultimate Citrus Experience pop-up from February 21 to 23. Stop by for the hype if you're in Los Angeles, and read on to find out how this one-of-a-kind fruit became a seasonal fruit fixation.

Find Sumo Citrus Near You

Sumo Citrus wasn’t just plucked from a tree one day and marketed as the next big thing—it’s the result of decades of careful cultivation, according to Sunnia Gull, AC Food’s vice president of marketing. First developed in Japan in the 1970s, it was naturally bred to combine the best traits of different citrus varieties—including the sweetness of mandarins, the juiciness of navel oranges, and the easy-to-peel skin of a satsuma.

Despite its popularity, growing Sumo Citrus is no easy feat. It takes years of expertise to perfect, and California’s Central Valley is the only place in the United States where it’s grown. Even then, farmers face unpredictable weather challenges, which means every piece of fruit that makes it to the store is a result of careful tending and patience.

The first thing you notice about Sumo Citrus is its size—it’s the largest variety of mandarins. The second? Its signature Top Knot^®, a bump on top of the fruit that serves as an easier way to peel it. The skin practically lifts off, revealing plump, seedless segments that don’t leave your hands coated in juice and stubborn pith.

Every Sumo Citrus is guaranteed to be incredibly sweet, thanks to each being measured on the “brix meter,” to ensure it meets sky-high sweetness standards before hitting shelves, Gull says. For those who prefer their fruit without surprise sour bites, it’s a game-changer.

Beyond its chef’s-kiss flavor and finally-I-don’t-need-a-wet-wipe convenience, Sumo Citrus packs a *serious* nutritional punch. Each fruit contains 163 percent of your daily vitamin C, along with fiber, potassium, and a flavonoid called hesperidin, which has antioxidant benefits. Whether you’re looking for immunity support, a gut-friendly snack, or a natural energy source, it fits the bill. Bonus: It’s the kind of snack I can toss in my bag and eat in two minutes flat—way better than the sad granola bar that’s been in my purse for the past three months.

And while Sumo Citrus is made to eat straight out of the peel, fans have gotten creative with how they use it. The fruit’s sweetness and juiciness make it an ideal addition to everything from bright citrus salads to zesty cocktails and refreshing desserts. Its bold flavor also complements savory dishes—think citrus-glazed salmon or a tangy dressing for roasted vegetables.

All of that creativity may be a result of the fact that Sumo Citrus is here for a good time, but not a long time. Unlike standard grocery store oranges that are available year-round, Sumo Citrus has a limited growing season, running only from January to April. This short window has created an almost cult-like following, with fans stocking up as soon as they see the signature purple sticker in stores.

I get it—now that I’ve experienced Sumo, I fully understand the impulse to grab them while they last. The anticipation is almost part of the appeal: Like cherry blossom season or holiday peppermint mochas, Sumo’s fleeting availability makes it even more special. And when the season ends? People (me) are already counting down the days until its return. Conclusion: Do yourself a favor and grab a few before they disappear for the year. Because once you’ve had a taste of this juicy citrus, there’s no going back.

Psst: Want a taste ASAP? The Sumo Tastemonial Tour is rolling into Belmont Park in San Diego from February 28 to March 1, Boreal Ski Resort in Tahoe from March 7 to 8, Craig Ranch Regional Park in Las Vegas from March 10 to 11, and La Encantada in Tuscon from March 14 to 15—or stop by House of Good in Venice Beach for the Ultimate Citrus Experience from February 21 to 23.

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