Food

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.

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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.

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Photo: Facebook/J+B Design & Cafe

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 

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Photo: Instagram/marionhawthorn

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.

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

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Photo: Instagram/@chachamatcha

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

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Photo: Instagram/@foxygreensjuice

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.

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

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Photo: Instagram/@latinbeet

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

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Photo: Instagram/@my_young_auntie

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.

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

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Photo: Facebook/Bluestone Lane

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

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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.

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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

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

photo of growers transporting many sumo citrus for review
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.

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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.

sumo citrus with purple sticker

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. 

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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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Food

Food Trends Come and Go, But Kombucha Is Forever—Here’s Why, According to an RD

Here's what an RD has to say about the kombucha trend, why it's held such staying power, and what to look for when you're stocking up.

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Photo: W+G Creative
Published Feb 3, 2025

In Partnership With 

GT's Living Foods

Written by 

Well+Good Editors

There was the low-fat craze of the 1990s and 2000s. The ‘10s rolled in with celery juice, Impossible burgers, and truffle oil on everything—followed by whipped coffee, feta pasta, and the gazillion other viral #foodtok moments of the current decade. Try to keep up with the latest food trends, and you’re in for a quite a ride.

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There’s nothing wrong with opting into the (literal) flavor of the month—but when it comes to nutrition, it’s worth paying special attention to the foods and drinks that have lasted longer than a season. For registered dietitian Lauren Manaker, MS, RDN, LD, kombucha is high on that list of long-standing staples.

According to Google Trends, the kombucha trend entered the wellness mainstream around 2017—but Manaker notes that its history stretches back thousands of years, originating as a traditional fermented drink in East Asia. “What has given kombucha such remarkable staying power, compared to other fleeting food and beverage trends, lies in its unique combination of health benefits, historical significance, and overall appeal,” she says.

Back to the ’90s for a minute: That sacred, historical significance of kombucha is what inspired a California teenager named GT Dave to eschew the food trends of the day in favor of a—at the time—less popular way of supporting his and his family’s health. In 1995, Dave was gifted an heirloom Himalayan SCOBY (or symbiotic culture of bacteria and yeast, the living culture used to ferment kombucha). He was intrigued by the healing effects he’d seen firsthand when his mother was sick, so he began crafting his own homemade kombucha. His at-home hobby turned into SYNERGY, The Real Kombucha, and a suite of other probiotic-rich, living foods.

This year, GT’s Living Foods celebrates 30 years of crafting kombucha the real way: traditionally fermented with heirloom cultures for billions of living probiotics. While other health trends have come and gone, it’s clear Dave was ahead of the curve all those years ago.

Here’s what Manaker has to say about why the kombucha trend is so much more than just a passing fad, the health benefits of the drink, and why it’s worthy of a forever spot in your daily wellness routine.

The health benefits of kombucha

The secret to foods that outlast all the fads? They strike the balance of nutritious, tasty, and generally low-effort. Done, done, and done: According to Manaker, the health benefits of kombucha are wide-ranging—and its delicious, tangy taste is the cherry (or guava, or pomelo, or strawberry) on top.

First and foremost, studies suggest that drinking kombucha may help boost your gut health, which has a major effect on your overall well-being. “Kombucha is a source of probiotics, which are beneficial microorganisms that support gut health by balancing the gut microbiome,” Manaker says. “A healthy gut microbiome is linked to improved digestion, immune health, and nutrient absorption.”

Some kombucha contains polyphenols and bioactive compounds, which Manaker says may help manage inflammation in the body, as well as antioxidants, which help combat oxidative stress by neutralizing harmful free radicals. “Data highlights that the consumption of antioxidant-rich beverages like kombucha can support overall cellular health and potentially reduce the risk of chronic diseases,” she says.

To reap its full benefits, Manaker recommends sipping kombucha daily. “Consistent consumption helps colonize the gut with the beneficial probiotics found in this fermented beverage, supporting a balanced and healthy microbiome over time,” she says—with the caveat that not all kombucha is created equal. Choose one that contains live probiotics and diverse strains (like SYNERGY, The Real Kombucha), she says, because these ingredients contribute more actively to gut health.

Why the kombucha trend has such staying power

From Manaker’s POV, the “kombucha trend” has withstood decades (correction, centuries) of changing food-and-beverage tides because it’s equal parts nutritious and delicious. “A growing awareness of gut health and its importance to overall well-being has kept kombucha in the spotlight,” she says. “Its natural probiotics and enzymes support a balanced microbiome, which in turn promotes digestion, immunity, and even potentially mental health.”

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And beyond its health benefits? “Kombucha’s distinct, tangy, and slightly effervescent flavor profile has helped it gain a loyal following as a delicious and refreshing alternative to sugary sodas or artificial drinks,” Manaker says.

What to look for in a quality kombucha

“When choosing a kombucha brand, it’s essential to prioritize quality, ingredients, and sourcing,” Manaker says. She looks for options that are raw, organic, unpasteurized (to help preserve the live probiotics and enzymes, she says), and grown by the traditional fermentation process. “Transparency about the ingredients and brewing process is another key factor,” she adds. “Opt for brands that list exactly what they use without hidden sugars or synthetic flavorings.”

GT’s SYNERGY checks every one of her kombucha boxes. She loves the small-batch brewing and weeks-long fermentation process, which separates GT’s from most other kombuchas on the market *and* boosts its nutritional value. “It’s clear [GT’s Living Foods] never cuts corners—each bottle is raw, unpasteurized, and free from artificial flavors, which only enhances the natural and refreshing experience. And since it is made with real tea, it naturally contains antioxidants to support my brain health.”

Manaker’s go-to for a little well-being boost is Pomelo Pink Lemonade, but you can’t go wrong with any of SYNERGY’s 23 fizzy flavors. Try them all and find your favorite—and then make kombucha a forever thing in your life.

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