Most men answer the call to preserve the Earth's resources in the most low-maintenance way possible, because after all, "If it's yellow, let it mellow". Fortunately for the Earth, some people are more diligent and less gross: Province.

From Nacional 27's founding exec chef, Province is a LEED-certified bistro (recycled leather chairs/wood table, cork flooring, etc) that's ballsed up its green steez with a 925-bottle temp-controlled wine wall, five petrified & sandblasted manzanita trees hung upside-down from the ceiling, and accent walls painted "hot lips pink" (so when you announce you'd like "two in the pink", you should not be slapped, technically speaking). The grub's modern American, influenced by South & Central America and Spain, with items broken down into four sizes to prevent wasteful over-ordering: bites, small, big, and "bigger" -- some of which can be had in half-portions, giving you a refreshingly convoluted way to say "medium" (take that, Starbucks). Highlights include shrimp and organic grits w/ Manchego; Heritage Farms lamb shoulder over house-made chorizo & cornbread stuffing, and a Cuban sammich-ish bocadillo with Gunthorp Farms pulled pork, Monterey Jack, Creole mustard, and cornichons -- which you'll be appalled to learn means "little pickles", given that it's been your nickname since becoming sexually active.

Booze-wise, Province keeps it local with a Three Floyds trio (Alpha King, Gumballhead, Robert The Bruce) and farm-fresh specialty cocktails like the Bosc pear infused Woodford Reserve "Smart Money", a Mezcal Daiquiri with agave nectar, and the Death's Door house martini, whose olives're stuffed with blue cheese & chorizo -- an Earth-friendly triple-threat, in that it leaves you three steps closer to composting yourself.