For those still striving to eat more healthily this year, Café Clover in Greenwich Village is the perfect new spot.

At the helm is Chef David Standridge, who ran the kitchen at Market Table and worked at L’Atelier de Joël Robuchon, and who works gourmet magic on virtuous and healthy ingredients, served in ‘thoughtfuly portioned options’, and using local, organic produce wherever possible.

Standridge incorporates quinoa into his tagliatelle and dresses it with beet greens, maitake mushrooms, and sunflower kernels. The pasture-raised strip steak comes with a potato purée containing olive oil instead of butter. And there are many incentives to load up on vegetables, with special deals on the seasonal salads and arrays of vegetable sides.

Even the cocktail list is less sinful than most, using beet juice mixed with vodka and rum with chunks of ice made from coconut water.

Ideal For

The health-conscious, romantic dates, weekday lunches

Signature Dishes

Signature dishes: Baby beets and apples with lovage, celery leaf, and a teff crisp. Wild Alaskan salmon with spaghetti squash, turnip greens, and black trumpet mushrooms, Quinoa tagliatelle with beet greens, maitake mushrooms, and sunflower kernels

Signature Drinks

Signature drink: Tropic Thunder: Rum, housemade pineapple syrup, fresh lime, and Thai bird’s eye chile over a coconut-water ice.