![]() Many people wouldn’t have considered it food at all. Ten years ago, no American would have regarded a bowl of vegetable scraps dressed with lime-cilantro or spicy pesto vinaigrette as fast food. “Decent prices matter, too.” The women were working their way through one of the restaurant’s seasonal specialties-the “wast ED” salad, which consists almost entirely of carrot peels, broccoli stalks, roasted bread heels, cabbage cores, and other ingredients that are usually tossed out. “We want what we eat to be healthy and tasty,’’ Davis said. “Nothing fancy,’’ Davis told me one recent evening, as she took a sidewalk table next to mine at Sweetgreen in Nolita. ![]() ![]() Like many of their millennial peers, Kathleen Davis and Andrea Nguyen eat out a lot. Michael Donahue, co-founder of Lyfe Kitchen, wants to convert customers “who have always thought healthy food has to taste like straw.” Photograph by Andrew B. ![]()
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