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The haute green cooking at Jean-Georges Vongerichten"s artfully decorated restaurant is based on the most gorgeous ingredients from up and down the East Coast. The local, seasonal bounty finds its way into dishes like a clam pizza, topped with pristine littlenecks, Thai chilies, sweet onions, garlic, lemon and herbs. Larger plates include a roasted chicken bathed in a vinegary glaze with wilted escarole and butter-sopped potato puree. Desserts, meanwhile, include a dazzling brown-butter tart with toasted hazelnuts and chocolate ganache. ABC delivers one message overall: Food that"s good for the planet needn"t be any less opulent, flavorful or stunning to look at.

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