The Evergreen Brick Work’s only restaurant abides by the institution’s eco-foundations with a mandate to use only ethically raised meats and sustainably sourced ingredients. Locavaores will delight in chef Brad Long’s seasonally driven plates, which often feature foraged elements like garlic scapes and beechnuts. You can’t get more low carbon in terms of your food’s impact when the sumac is picked from a nearby hillside and the honey comes from the bees across the parking lot.