All restaurants have a goal: feed their patrons well. Picnik, in a white, airy, light-filled space, has a mission as well: improve its patrons’ nutrition. The restaurant’s founder, Naomi Seifter, ardently believes that processed foods and grains are bad for you whereas vegetables, fruits, meats, fowl, and fish are good. We were the beneficiaries of that notion with a Thai-style green curry, served in a stylishly asymmetrical white bowl. Our protein choice was chicken (shrimp was also offered), which went well with the aromatic coconut-milk broth, rife with herbs and sweetened with a dab of honey; slices of eggplant, fingerling potato, and carrot rounded out the filling bowl. Our only (minor) complaint was that the chunks of chicken continued to cook in the hot sauce, getting a tad dry toward the end. Honey-sweetened limeade was the perfect summer accompaniment.
Cuisine: New American
Drinks: No bar