"With her Times Square restaurant P.S. Kitchen, Hong Kong American and co-owner April Tam Smith wanted to create a sustainable business model that powered her charitable goals all while creating good in the world. To do this, she donates restaurant profits back to the community through nonprofits like Defy Ventures, Restore NYC, and Justice Rising. P.S. Kitchen is also passionate about second-chance hiring for staffing, and serves a full menu of plant-based dishes. While salads rarely excite me, the golden beet salad is fresh and delicious with the balsamic vinaigrette dressing mixed with lots of microgreens and bits of dairy-free feta cheese. It’s surprisingly filling and would be perfect to share with a friend before diving into entrees like the Smoky BBQ Burger made with Beyond meat, portobello mushrooms, caramelized onions, and pickles on a pretzel bun." - esther cho, with warm welcome
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