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Using locally sourced, seasonal ingredients, this trendy vegetarian spot produces clean-tasting, healthful dishes that meander all over the map, from curried tempeh to chicken rondelets with kasha to a mackerel club with daikon. Most hit the mark, but desserts – like a vegan black cocoa cake – cross into joyless health-food territory. Smart, serious servers seem to have tasted every recipe, and can field arcane inquiries about a plate’s lineage. Part of a new wave of saintly restaurants that flaunt their Earth-friendliness and virtuous menu, Broadway East manages to make its righteousness sexy. Dark-wood banquettes and tables are reincarnated from a New York City water tank, and a 240-foot wall of live plants bookends the long, dim dining room. The one style faux pas is British designer Andrew Buckler’s lumpy-looking recycled-cotton staff uniforms — Michael Kaminer

Spiced chickpea and butternut “b’steeya,” $18; crispy coconut tempeh, $18; roasted chicken “a la Straus Square,” $22

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