Every Teva-toting tough guy boasts about being eco-conscious, but few have the hacky-sack to totally follow through. For a deliciously committed exception, waft on over to Dickson Wine Bar.
With a hooch/small plates menu consisting only of offerings classified "organic" or "bio-dynamic" (which could involve anything from planting grapes on a lunar cycle, to composting with oak bark "fermented in the skull of a domestic animal"), Dickson's a blue-walled, three-story bastion of earthy refinement whose reclaimed wood racks teem with 700+ bottles -- take one down, pass it around... and a maitre d' will politely ask you to leave. Naturally-nourished eats include flatbreads like serrano ham & Manchego and fig & Gorgonzola; bahn mi loaded with hormone-free ribeye from Kansas' Creekstone Farms, or Iowa-bred Berkshire pork belly; and cheese platters culled from NH's Landaff Creamery and Vermont's Von Trapp Farmstead, where the hills are alive, with the sound of Gouda. Meanwhile, the planet-friendly wines, tracked down by CityZen's restaurant director, range from Portugal's Fonseca Terra Bella, to Napa's Robert Sinskey Merlot, to a Pinot Gris from France's Jean Luc Mader, who, when asked how he accomplishes astonishing feats of strength, simply shrugs and says "Wine over Mader".
For the sudsy environmentalist, there are four O-beers, including Bell's Two Hearted Pale Ale, and Butte Creek Pilsner; there're even O-'tails made with the likes of Paraguay's Papagayo Organic Spiced Rum and London's Juniper Green Organic Gin -- which, despite its eco-conscious production, still packs enough punch to render you un-.