Thursday, August 26, 2010

NY Times Feature on Habana Outpost Owner

Check out this feature in the New York Times on Sean Meenan, owner of Fort Greene eco-friendly restaurant Habana Outpost. Among the local hot spot's sustainable elements are "solar panels, a rainwater-collection system that feeds the toilets, a recycling and composting station, wheat-board wall paneling, corn-based plastic cups and a blender powered by a bicycle."

According to the Times, Meenan opened another location in Malibu and will soon be expanding to Las Vegas and LA.

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