Eco-minded restaurants
Angelica Kitchen300 E 12th St at Second Ave (212-228-2909, angelicakitchen.com). Subway: L to First Ave; N, Q, R, W, 4, 5, 6 to 14th St--Union Sq. Lunch, dinner. Average main course: $10. High chairs. Cash only. The vegan pioneer has been an East Village mainstay since the 1970s, serving up health-conscious food made with organically grown ingredients from local farms. For palates not yet ready for "dragon bowls" teeming with tofu and sea veggies, the three-bean chili with sweet, Southern-style corn bread is a comforting alternative. Let them wash it down with fresh lemonade.
Back Forty190 Ave B at 12th St (212-388-1990, backfortynyc.com). Subway: L to First Ave. Dinner, brunch. Average main course: $20. Booster seats. Cooking with fresh, seasonal ingredients has been a priority for Peter Hoffman (Soho's Savoy) since long before it was trendy. At his more casual East Village eatery, parents can sip Long Island--made wine and tuck into lemon-and-coriander-rubbed roast chicken. Steer youngsters toward the juicy grass-fed beef burger, one of the most impressive in town.
Bark Hot Dogs474 Bergen St at Flatbush Ave, Park Slope, Brooklyn (718-789-1939, barkhotdogs.com). Subway: 2, 3 to Bergen St. Lunch, dinner, brunch. Average hot dog: $5. Hot dogs from Hartmann's Old World Sausage in Rochester are the main attraction here, but brisket chili, salt-and-pepper fries and peanut butter shakes also make this a kid nirvana. Most ingredients are sourced within New York State.
Brooklyn Bowl