New healthy hot spots: Michigan + East Coast

This article is part of our Nutrition + Dining series. Here we explore holistic health topics and share favorite dishes from aligned restaurants.

22 healthy and new restaurants we're excited to try (or love already) part III


We’re rounding out our three-part nationwide series celebrating all the brave and beautiful healthy restaurants that newly opened across the past year, with a few that pushed openings into 2022. 

We ultimately reviewed over 600 new restaurant openings across our readership locations — and closely evaluated menus, sourcing practices, health and nutrition, reviews, and critical acclaim — to find the optimal intersection of healthy, sustainable, and delicious.

We hand-selected the top 22 from the 5% that rose to the top.

Yes, that’s 22 for 2022.

(Looking for Part I, featuring California? It’s here.

Part II: Seattle, Denver, Houston, Chicago, Minneapolis – is here

Enjoy this ‘taste’ of healthy. In no particular order, grouped by location.  

Our top picks for healthy new restaurants, Michigan + East Coast

Healthy grilled oysters with kohlrabi slaw and fresh herbs and edible flowers from the garden at Sylvan Table in Sylvan, MI
Healthy grilled oysters with kohlrabi slaw, fresh herbs and edible flowers from the garden at Sylvan Table
Sylvan Table stunning modern barn plus onsite gardens and organic farm in Sylvan, MI
Barn plus onsite gardens growing herbs and edible flowers
Sylvan Table

Hyper-local cuisine inside rebuilt 300-year-old barn

Opened June 2021

A husband/wife collaboration centered around farm, family, and live-fire cooking, Sylvan Table sources many ingredients for its New American cuisine straight from the surrounding grounds.

The 5-acre setting dedicates a full 3 acres to sustainable farming for over 100 different crop varieties including leafy greens, crunchy vegetables, herbs, legumes, beans, edible flowers, a planted fruit orchard, and more. It’s all irrigated by an underground spring-fed well. And they have beehives and laying chickens. 

The restaurant itself is inside a reconstructed barn that features an open layout using warm woods, large windows, and industrial textiles for both a modern and cozy feel.

Check out what’s being grown and harvested on the farm each month on their website. And don’t forget to take home retail house-made sauces and pickled & preserved goods.  

Photos courtesy of Sylvan Table

Sustainably sourced fish for sushi and sashimi at top Sushi restaurant Sozai in Clawson, Detroit metro area
Ever-rotating fresh sustainable fish and specials at Sozai Sushi
healthy sustainable sushi and seafood near detroit Sozai
Artful sushi, one of the many items on offer at top Detroit sustainable sushi spot Sozai Sushi

Sustainable Sushi 

Opened September 2021

Sushi’s typically a touchy subject for us, but this one’s a no-brainer! Renowned Chef Hajime Sato, the trailblazing sustainable sushi Chef behind Seattle’s Mashiko, is now devoted to sustainable sushi in Detroit.

Hajime’s been making sushi in the US since 1994, and exclusively sustainable sushi since 2009.

Sozai prioritizes local farms and fisheries with an eye on traceability, fish populations, fishing methods, and farming practices. And Chef Hajime artfully deploys a variety of authentic and ancient Japanese preparations. 

A la carte dinner is available, but so are longer Omakase experiences (bar only) and special 3-4 hour Kappo dinners – if you reserve in advance. 

Photos courtesy of Sozai Sushi

Savory, seasonal galette with local greens on the side at all-day cafe and community market and restaurant, Le Bon Nosh, Atlanta
Savory, seasonal galette with local greens on the side at Le Bon Nosh
Beautiful dining room inside Le Bon Nosh with hand-dyed curtains reminiscent of saffron fields from Chef's childhood. Atlanta, GA
Beautiful dining room with hand-dyed curtains reminiscent of saffron fields from the chef's childhood at Le Bon Nosh
Photo by Anthony Tahlier

All-day cafe, market, and wine bar with stunning interior design

Opened November 2021

Le Bon Nosh (loosely translated: “the good bite”) celebrates simple, ingredient-driven cooking and warm hospitality… all in one stunning space.

Female Chef/Owner Forough Vakili created Le Bon Nosh to facilitate a sense of community and to help guests crave wholesome healthy food, whether seated in the awe-inspiring space that is Le Bon Nosh or in the privacy of their own home. 

A stellar assortment of local and organic/sustainable family farms provide Le Bon Nosh with fresh vegetables and fruit, grass-fed beef, heritage pork, and organic pasture-raised chickens. 

Look for fresh herbs, French influence, and occasional Persian touches throughout the seasonally-inspired menus.  

Don’t sleep on the Savory Power Bowl for breakfast, featuring nourishing bone broth, steel-cut oats, sautéed greens, heritage bacon, avocado, a soft-boiled egg, radish, and house fermented peppers.

Numerous veg-forward sides and salads are fun to share over lunch. The market also provides artisan cheeses, charcuterie, bread, and more.  

Photos courtesy of Le Bon Nosh

healthy salad and avocado toast at Ilili organic Lebanese in NY, DC
Brunch favorite, with requisite greens, at Ilili DC
Healthy organic Lebnanese mezze small plates
So much mezza, so little time...
Ilili DC

Traditional Lebanese-Mediterranean recipes with a modern twist

Opened October 2021

One of our NYC favorites has come to the Wharf in DC, bringing share-friendly mezza and mains inside a breathtaking space inspired by Lebanese courtyard gardens.  

Chef/Owner Philippe Massoud crafts a blend of Lebanese, Levantine, and Mediterranean-inspired cuisine using fresh clean ingredients and flavorful herbs and spices.

Philippe continues a three-generations legacy of hospitality within the Massoud family, hailing from Beirut. He remains resolute in properly introducing guests to Lebanese-Mediterannean food (so long, store-bought hummus!).

Enjoy veg-forward mezza like kabis (pickled turnips) and fattoush, and mains like Whole Organic chicken, wild rockfish, and day boat scallops. Sunday brunch is also available.

Photos courtesy of Ilili DC

Smoked hummus crudités with za'atar lavash at all-plant-based LIORA
Barbacoa mushroom tacos at LIORA, 100% plant-based restaurant in Baltimore, MD
Barbacoa mushroom tacos at 100% plant-based LIORA

Plant-based culinary art meets nutrition

Opened July 2021

100% plant-based fine dining with cooked and raw vegan options. by Matthew Kenney

LIORA (Hebrew for “light”) is an apt name for this health-forward destination, filled with natural light and located on Light Street in Baltimore’s Inner Harbor.  

Of the many Matthew Kenney spots, this marks one of our favorites, with healthful preparations and whole-food plant-based dishes artfully prepared.

LIORA presents a beautiful selection of locally sourced fare on the seasonal menus, alongside a beverage program featuring organic and biodynamic wines.


Photos courtesy of LIORA

Seafood tower from the raw bar
Heritage pork with fennel and greens at Wilder, Philadelphia. An excellent new neighborhood restaurant
Heritage pork chop atop braised butter beans & cabbage with fennel salad at Wilder

A creative neighborhood restaurant

Opened March 2022

There’s something for everyone at this Rittenhouse spot with ambitions to be “wildly” creative. 

Creativity is infused into all you see, from the menus to the murals on the wall and more.

There’s local seafood, with crudos and a raw bar, grass-fed beef and heritage pork, pizzas, and a selection of handcrafted pastas.

We’re particularly fond of the small but remarkable salads and vegetables section – you’ll need one of each! Peak-season veggies also show up on several mains.

Definitely “veg-up” and pick your indulgences here! And do check out their selection of all-day Zero proof cocktails.

Photos courtesy of Wilder

A good dose of dark leafy greens at The Botanist
Seasonal veggies combined with fresh-cut greens grown right onsite at The Botanist

Living salad concept with fresh-snipped greens 

Opened November 2021

Watch your salad grow inside climate-controlled cabinets at this healthy stop in Columbia’s Manhattanville Market.

The Botanist’s fresh take on salad involves onsite “farm shelves” growing clean leafy greens and specialty herbs that are mixed with fresh seasonal vegetables. Organic is a priority.

The seed-to-plate, veg-forward vision was conjured and executed by Chef Franklin Becker.

If you’re in the neighborhood, don’t miss this quick stop for a reliably fresh and healthy lunch or dinner. Try adding Organic Tempeh, a gut-friendly power protein, to any salad that sounds good to you – there are at least 6 options available and you can make your own.

Photos courtesy of The Botanist

A proxy for delicious healthy meals year-round

We seek out where to get the best meals that are not only delicious – but also healthy and sustainable. (so you don’t have to)

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