As physical and mental wellness takes center stage, progressive restaurants are stepping up to define the movement.
January is not just a time for fresh starts and reinvigorated goals; The new calendar year often coincides with an increased focus on healthy eating. A 2024 study by Circana places wellness at the forefront of U.S. consumer choices, with $275 billion spent on foodservice by health-focused customers. However, the research suggests more innovation is needed, with only 11 percent of foodservice concepts offering wellness-centered dining experiences.
The CDC reports that more than 70 percent of adults are either obese or overweight, one in two adults have diabetes or pre-diabetes, and now one in eight teenagers have fatty liver disease. “You can start to see the picture that’s being painted,” says Renee Guilbault, a veteran food-industry consultant, chef, and author. “Restaurants are responding to this growing subset [of health-minded customers], but we aren’t there yet. More conversations should be had around reasonable portions, better quality food, fresher food, and more transparency around nutrition and prices,” she continues. “When customers start demanding better, you’ll see a dramatic shift.”
Guilbault is an advocate for businesses to make healthy options accessible to the communities they serve—and it all comes down to caring. “Every action matters, from selecting menu items to building recipes,” she says. “You can bring more nutritionally appropriate, delicious meals to people in a way that serves public health immensely. It all comes down to making sure restaurants understand the power of their own two hands.”
“If somebody wants to incorporate wellness into their business, they will. I encourage people to think about the mark they want to leave on their customers and the food world in general because there’s so much good stuff we can get done for people,” she adds.
Nestled into the side of a mountain in Hunter, New York, Scribner’s Catskill Lodge is home to Prospect, a restaurant and bar known for its wellness offerings and new American fare. Since 2016, Prospect has been inviting guests to try its locally sourced menu, take in the panoramic views of nature, and explore the on-site garden.
“When people come to the lodge, they usually want to take a breather away from the city,” Chef de Cuisine Alejandro Reyes Herrera says. “We want our food offerings to give guests a different experience that makes them feel special, surrounded by the mountains. We built our menu off of local flavors, our personality twists, and the soul of the valley.”
Prospect’s concept of health and wellness is largely inspired by the nature of the Hudson Valley and the Catskill Mountains, inviting guests to slow down and experience the changing seasons. In the summer, this materializes as herbs, citrus, and flowers grown in the garden; the winter features nuts, mushrooms, plenty of desserts, and colors reminiscent of dry leaves.
A standout on Prospect’s menu is the veggie burger, topped with barbecue sauce, caramelized onions, and vegan cheese. The patty is made from vegetables grown in Scribner’s garden; a testament to the restaurant’s commitment to nutritious, quality ingredients.
“We’ve tried the commercial versions [of veggie burgers], and we wanted to make a version that wasn’t frozen or canned because it’s important to our team to only offer fresh products,” Herrera adds. “To get the texture and flavor right, we used vegetables and cereals combined with different spices … by getting these two elements together, it’s quickly become a classic dish. We’re very fortunate to have a beautiful garden to pull ingredients from and figure out how to make them work … not too many kitchens have the privilege.”
Jumping to the Pacific Northwest coast, Iris and Blue Bar also draw inspiration from their surroundings. Tucked into 20,000 acres of federally protected juniper forest, the restaurant and lounge is the newest addition to the Juniper Preserve wellness destination.
With chef Ryan Eisert at the helm, Iris and Blue Bar’s menus rotate seasonally, incorporating ingredients from local farmers. With vegetarian, vegan, and gluten-free alternatives, he has a commitment to nutritious and inclusive dining.
“We gather ingredients that are picked at their peak ripeness, improving their nutrient density. You can tell the difference on the plate, and it contributes to the surrounding community here in Oregon by creating a symbiotic relationship with farmers,” Eisert says. “The future of dining is becoming more vegetable-based, and a lot of diners are becoming more aware of where their food comes from. They want to know the back story behind it, and it’s a lot easier when the ingredients are coming from down the street.”
Menu offerings include a Porcini Mushroom Ravioli tossed with seasonal mushrooms, fresh herbs, and clarified butter; the Tomahawk on a bed of crushed Moulard duck fat potatoes, with an option to add black Oregon truffle or lobster thermidor; or the tableside cheese cart, which features a curated array of local cheeses, jams, and pickles.
Blue Bar’s cocktails also reflect the wild terrain of Juniper Preserve, with craft selections including the Secret Garden, a mix of Hendrick’s Gin, St. Germain, lime, mint, basil, simple syrup, and cucumber bitters. The Matcha Picchu highlights the flavors of Pisco, housemade matcha syrup, lime, and aquafaba. Juniper berries often make an appearance on the menu, which act as an antioxidant and promote vitality.
Eisert also incorporates cooking techniques that improve health and wellness, using cast iron pans to increase iron intake and abstaining from frying or seed oils, opting for baking or grilling. He foresees the addition of woodfired dishes in the future.
“The farm-to-table philosophy at Iris and Blue Bar aligns closely with the wellness goals of Juniper Preserve by promoting health, sustainability, and community engagement by providing nutrient-rich meals that contribute to overall balance,” Eisert says. “We encourage mindfulness through the creative expression of our dishes … and it reflects our overall mission as a team.”
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