Vert Kitchen

"Organic and sustainable sourcing, combined with a gourmet approach to casual fare, have long set this Wash Park fixture apart from the lunchtime pack. Sichuan peppercorns and peanuts give vegan lentil bisque a kicky twist, while a seasonal tartine might feature butternut and delicata squash, beet spread, avocado, and arugula-kale salad in tahini dressing — and the signature tortilla española is reimagined as a sandwich, served on French bread." - Rebecca Treon, Gigi Sukin, Ruth Tobias

"Though the menu at this sustainability-focused daytime cafe changes seasonally, it always boasts a solid selection of soups. Current options include turkey and wild rice laced with cream, Sherry, and almonds; vegan mushroom bisque with potatoes; and classic tomato — a particularly powerful elixir on cold days, sprinkled with parmesan and parsley." - Rebecca Treon, Gigi Sukin, Ruth Tobias

"This quaint cafe uses locally sourced ingredients and organic produce in an intimate setting, with a patio that beckons hungry visitors craving some sunshine. Serving brunch, lunch, and an early supper in Wash Park, meals are met by coffee and tea, wine and beer, and an assortment of cocktails. Iconic salads include the honey chicken chop with carrot miso dressing. The sandwich selection includes roast turkey with fig jam and the curry chicken with currants and cashew tarragon pesto." - Gigi Sukin

"Vert Kitchen chef and owner Noah Stevens brings the cooking he learned in Parisian kitchens stateside. His take on sandwiches adds fresh perspective to deli classics, like the curry chicken sandwich, made with apple, avocado, currants, and cashew tarragon pesto. The Wash Park eatery uses all organic ingredients and sources locally when possible." - Rebecca Treon