Seed + Salt Brings Plant-Based Clean Eating to the Marina

The Marina is about to start a new clean-eating love affair with Seed + Salt, which debuted yesterday in the former Tuttimelon space on Chestnut. The focus is on "chef-driven cuisine, done clean," defined here as vegan, gluten-free and devoid of refined sugar, trans fats, and GMOs.

Opened by "serial entrepreneur" and marketing guru Mo Clancy, the 14-seat location will focus on providing nourishing food (including takeout) with an indulgent edge to entice those who might not normally gravitate to so-called "health food." Clancy teamed up with Brooklyn chef Ariel Nadelberg, formerly of farm-to-table restaurants like Park Slope's Al Di La and the Brooklyn Botanic Garden's Terrace Cafe, to make it happen. Nadelberg has worked with Clancy for over a year to develop an in-house smorgasbord of nut-milk cheeses, spreads and dips; vinaigrettes; pickles; preserves; and a special Seed + Nut Loaf. Local farms and artisanal vendors will fill in the gaps.

Menu options include a cashew-dill cream cheese sandwich with avocado, cucumber and carrot, or the beet burger, a blend of beets, walnuts, lentils, mushrooms, brown rice and raisins. Early gym-goers will be pleased to learn that breakfast starts at 7 am, a perfect time to grab a chickpea frittata or a bowl of sprouted buckwheat, goji berries, coconut, and walnuts with coconut yogurt and raspberry chia jam. Coffee and tea will be available, as well as gluten-free desserts. Here's the full menu.

The café's design is as clean as the food prepared within; the only exception to the minimalist aesthetic is an art piece by a local yarn bomber, Lorna Watt, who will knit a giant sweater onto the tree outside to celebrate the grand opening. Seed + Salt is open Monday-Saturday, 7am-8pm, and Sunday, 10am-8pm.