Oyster Oyster

Few restaurants in the country take sustainability as seriously as this Shaw dining room, where wine bottles are recycled into plates and where candles are fashioned from the kitchen’s cooking oil. The nine-course menu is nearly all plant-based—save for an optional oyster—with lion’s-mane mushrooms done up like pastrami, celery root fashioned into a taco, and marigold creating a “butter” we wish we could eat every morning. Nonalcoholic cocktails your thing? The zero-proof pairing is excellent.