Located in Brooklyn's Prospect Heights, Ortine Cafe serves up fresh, organic, and delicious fare to New Yorkers looking for something yummy, reasonable, and healthy. New Yorkers are noticing as Ortine has been featured on NBC, The WB, and New York Magazine. Most of the ingredients used in Ortine's delicious dishes come from local sources — in some instances as local as their own vegetable garden. Ortine's husband and wife team, Sarah Peck (a former manager at Schiller's and Pastis) and Steve Guidi (a licensed acupuncturist in Brooklyn) epitomize mind and body wellness and what it means to run a sustainable and local restaurant.
MindBodyGreen: Why and how did you come up with the concept for Ortine?
Steve Guidi: Sarah and I first met while working at a restaurant (Luck Strike in Soho) and Sarah has spent the last 10 years managing restaurants. We always thought that the next step for us would be to open our own place that embodied our own way of eating: simple, local, healthy, and sustainable food. So when the time was finally right, we opened Ortine, which is only a few blocks from where we live.
MBG: How is Ortine green?
SG: All our meat, dairy, and eggs are from small scale family farms within 500 miles. Most of which are organic and farmed without any antibiotics, hormones — and many without any animal based feeds.
MBG: What do you love about Ortine?
SG: I love that every dish is prepared with a lot of effort, love, and great, local ingredients. We don't make things "out of the can" — our pita chips we spice and roast right here, we make our own hummus, and our meatloaf tastes like it came straight from your mother's kitchen. We also have a lot of fun experimenting with preparation and ingredients, resulting in unqiue and delicious dishes.
MBG: What is your favorite dish at Ortine?