Roberta's Pizza - Bushwick

Since my previous attempt to visit Roberta's Pizza was diverted due to dinner-rush-wait-times this second try was aimed at the normally empty time when brunch turns over into dinner. Of course, this being Roberta's, the place was still mostly full but there were a couple of free seats to be had, and my sister and I made sure to have them.

Roebling Tea Room - Williamsburg

Robert Burns once wrote that, "The best laid plans of mice and men go often askew and leave us naught but grief and pain for promised joy." Such was almost the case when my planned birthday dinner with my sister at Roberta's Pizza ran into a roadblock the size of their Saturday night dinner rush. The evening's bar plans would not allow for the 45 minute wait and I was left racking my brain for a nearby replacement. Thankfully, I remembered the Roebling Tea Room a short trip away on the L train.

Diner - Williamsburg

Since its opening Diner has been at the forefront of the Brooklyn foodie scene. Its commitment to local, sustainable agriculture and fresh, top quality ingredients (including meat cut at its own butcher shop across the street) made it one of the growing number of destination restaurants in South Williamsburg and an appearance on the “Outer Burroughs” episode of Anthony Bourdain’s No Reservations - former Times “Under $25” critic Peter Meehan proclaiming it the best burger in New York - made this a must-visit.

Flatbush Farm - Park Slope

Featuring a long list of local purveyors displayed prominently on its Web site and a seasonal menu, Flatbush Farm wears its ties to sustainable agriculture proudly on its sleeve. Meat and produce are sourced from New York state up through Vermont from farms that specialize in antibiotic- and hormone-free product. Even its list of tap beers (the bar's motto "Nunc est bibendum" is Latin for "Now is the time to drink") pull from nearby breweries. The bottled/canned list and the considerable wine list feature a more far-flung cast of characters, from the American West Coast through Europe all the way to Japan.

Brgr - Chelsea

The narrative of sustainable eating tends to revolve around granola politics, long cook times and casually paced meals. The phrases "hormone-free", "free range", and "grass-fed" are not part of the vocabulary of fast food outside of a Chipotle burrito. The Brgr string of restaurants seeks to change the dialog of quick eats to include food that is responsibly sourced, sustainably farmed and tastily flavored, without requiring an intense commitment of time.

Back Forty - East Village

For years at his flagship restaurant Savoy in SoHo Chef Peter Hoffman has been cooking up critically acclaimed dishes of high end American cuisine with fresh, local, sustainably raised ingredients. He could frequently be seen perusing farmers markets around the city buying the ingredients that would later grace his tables. Hoffman's Back Forty brings this same fervor for local ingredients but combines it with a less high-impact, more low key atmosphere. The produce and proteins that he shapes into refined dishes at Savoy appear in more informal settings at his pub, and while his Alphabet City dining room may not match its older sibling for sheen and polish it sacrifices nothing in terms of flavor.

Marlow & Sons - Williamsburg, Brooklyn

Down the street from Peter Luger's Steakhouse and standing in the shadow of sister restaurant Diner it might be easy to overlook Marlow & Sons along Broadway in Williamsburg. This would be tragic, however, as the little cafe has a feel all its own while still bearing the same local/sustainable food standard that it's owners have been advancing for years.