öko (CLOSED)

Frozen yogurt gets the Greek treatment at this eco-friendly spot. The counters and walls in the ten-stool shop are made from compressed sunflower seeds, and the spoons are crafted from potato starch. The yogurt is the brainchild of chef Deborah Stanton, of restaurant Deborah in the West Village, who uses the thick Greek variety as the base for her frozen treat. Flavors are made daily (there are four), served with any combination of more than a dozen toppings, from fresh mango to chocolate ganache.