The Aspen-based restaurant offers all-day dining in a new location on West 4th and Mercer Street
Spring Café Aspen quietly opened its New York location in late September 2021, at the corner of West 4th Street and Mercer Street. Founded by entrepreneur Sabrina Rudin, Spring Café Aspen is a restaurant created with the goal of providing customers with nutritious, organic vegetarian cuisine, using only 100% organic ingredients in its cooking.
The Aspen import puts health and wellness first, with everything from restaurants built with non-toxic materials to filtered water powered by TENSUI. Spring Café Aspen offers breakfast, lunch, and dinner with a special wine list curated by Drink Ramona founder Jordan Salcito that features organic and biodynamic wines as well as a hyper-local beer list.
“After such a difficult time for the restaurant industry, it feels good to be able to open our doors to New Yorkers,” says Sabrina Roudin, founder of the Spring Café Aspen. “I created Spring Café as a reflection of the food and lifestyle I adapted, focusing on consuming organic ingredients and a mix of vegan and vegetarian meals. Through our partnerships with organic farmers and suppliers, we pride ourselves on offering a healthy food option. I hope you feel the love and care we put into creating this restaurant and that it adds a bit of a spring to your step.
Spring Café Aspen’s menu features a mix of breakfast favorites and salads, bowls, sandwiches, mixed entrees, and snacks for lunch and dinner. The restaurant’s lunch and dinner menu includes seasonal winter dishes, including rich wild mushroom risotto; warm winter vegetable and coconut curry served with basmati rice; and spaghetti squash with tempeh bolognese. Other highlights include the Superfood Salad with kale, fennel, carrot, celery, zucchini and red cabbage tossed with a creamy parsley dressing; and Tempeh Reuben with tomato, avocado, sauerkraut, peppers, onions and spring dressing on millet and flax bread. Spring Café Aspen’s juice bar offers a blend of 16 oz. juices like Carrot Hop with carrot, apple and ginger; the Beet Mine with watermelon, beets and lime; and the Green Light with kale, romaine lettuce, cucumber celery and pineapple.
We had the chance to chat with Sabrina Rudin about her passion behind the Spring Cafe Aspen mission. Here’s our Q&A with her:
Q: We appreciate your commitment to providing customers with nutritious, organic vegetarian and vegan foods and to using only 100% organic ingredients in the kitchen. What was the reaction of the guests to this? Are they often surprised, grateful or even reluctant?
A: Many of our long-time customers, especially if they originally knew us in Aspen, have trusted us for wholesome, organic vegetarian food, and they’ve been thrilled that we’ve maintained those principles and standards in New York. . Our new customers sometimes come to us not knowing all the care and detail that goes into our food and then comment on how healthy and rejuvenated they feel after a meal, this gives me the opportunity to tell them about our ingredients they are often surprised and delighted to know that they are eating such healthy and thoughtfully prepared food.
Q: How did you go about finding your partnerships with organic farmers and suppliers?
A: Many of the farmers and suppliers that we work with at the restaurant are those that I have had long-standing personal relationships with, so it’s very special to work together. We especially love Lani’s Farm for our mixed salads, squash and other specialty greens. These are two farms where I shop and feed my family for so many years. Other suppliers we use, like Barry’s Tempeh and Sami’s Bakery, are small businesses that I’ve been fortunate enough to source from over the years. I try to find the cleanest, most delicious produce and then see if we can fit it into Spring’s menu. , it is important that I can trust the company and know that their ingredients and practices meet our standards.
Q: What is the general opinion of your guests? Do you have any city dwellers who are impressed with your attention to detail in your ingredients and your fresh approach? I know I am! Wish we had more places like this in Dallas, TX where I’m from.
A: We are so thankful and lucky that the feedback from our guests has been so positive. I think now more than ever people are starting to really invest in their health and understand the benefits of nutrient-dense, plant-based, delicious foods and it’s so rewarding to see people enjoying and nutritious to their fullest of our food.
Q: What’s your new favorite vegan dish on the seasonal menu?
A: It’s so hard to choose but right now I’m loving our wild mushroom risotto it’s so decadent and warming and risotto is something I can rarely order off a menu because of all the dairy so I love that we have a vegan version for anyone looking to satisfy that craving!
While we were there last month to celebrate Spring Cafe Aspen’s new location in New York, we got to try some of their most popular vegan options, including:
-Black bean soup with cashew cream and gluten-free toast
-Brussels Crispy Roast
-Tempeh Ruben 🥪 with Sabrina’s spring salad 🥗
-Seasonal vegetable curry with coconut
– Energy bites: coconut macaroon, seed and dried fruit ball and chocolate date ball with their vegan chai latte and filter coffee ☕️ 👌🏻
The Spring Café Aspen is located at 14 West 4th Street in New York. The restaurant is open every day from 8:00 a.m. to 9:00 p.m. and can accommodate 50 people inside and offers 28 seats outside. The Spring Café Aspen also offers catering and private events.
When in New York, Spring Cafe Aspen is a must visit for unique, vegan meals! 🌱