I am an unrepentant omnivore. I eat pretty much everything, and sometimes, too much of it. Many restaurants are designed to appeal to these gluttonous instincts: fat equals ﬂavor; fried equals golden, crispy and happy. One of the great secrets of restaurant cooking is that most professional chefs use a lot more butter and salt than any typical home cook would deem responsible. Lots of people – myself included – would actually like to eat more healthfully, at least some of the time, but it can be difficult when faced with all that temptation. Too often, eating healthy while dining out seems like doing penance. But that’s starting to change. Nationally, health-conscious fast food is a rapid growth sector. Sweetgreen, a chain founded in 2007 that focuses on vegetable and grain bowls using locally sourced ingredients, now has more than two dozen locations in six states. Super-chef José Andrés’ latest venture is Beefsteak, a fast-casual place where “fresh, market-driven vegetables take center stage.” In South Florida, more and more restaurants are catering to our nobler rather than baser impulses. Instead of relegating health-conscious diners to a coin ﬂip between a boring salad and a plain piece of ﬁsh (sauce on the side, please), their entire menus are devoted to choices that appeal to both taste buds and waist bands. Some are comfortable, sit-down restaurants perfectly worthy of date night. Others take the fast food format and turn it on its head with guilt-free – and sometimes, entirely animal-free – ingredients. But what they all have in common is that they serve food that is simultaneously good for you, and just plain good. Ç SO GOOD Ç A A healthy LHNMA?EHKB=: N D GOO D F OR YO U By David Rosendorf 27 Restaurant & Bar You wouldn’t necessarily expect a place that started from a cocktail bar to be the ideal choice for a healthy dinner, but there’s a lot about 27 Restaurant that deﬁes expectations. An offshoot of the delightful and ever-popular Broken Shaker in the Freehand, a hipster hostel in the old Indian Creek Hotel, 27 Restaurant foregoes South Beach slick in favor of old-school Miami charm. They preserved the multi-room layout of the 1930s-era house in which the restaurant is situated, and the carefully mismatched combination of casual period furnishings and odd knickknacks gives the feel of an abuela’s casita . The menu is something of a carefully mismatched combination, too. Ingredients come whenever possible from local purveyors, and recipes come from the many cultures that have made Miami their adopted home. The ceviche-style ﬁsh crudo features whatever comes off the boats from Trigger Seafood, while a daily vegetable plate might include plump black radishes and fractal-patterned romanesco from Little River Farm. Broken Shaker co-founder Elad Zvi gets credit for a shakshouka with Borek Farm tomatoes, eggs from Homestead +0K>LM:NK:GMf;;:K and Zak the Baker bread; the Shaker’s other co-founder, Gabriel Orta, ma^_k^^aZg]'\hf +0+0Bg]bZg<k^^d=kbo^ contributes an arepa platter made for sharing. Even the cocktails use fruits and herbs from the on-site garden. FbZfb;^Z\a CNLMBGG:FHG(?K>>A:G=FB:FB edible SouthFlorida.com ∙ summer 2015 ∙ +.