Eat and Drink Eat right with Darrow's Farm Fresh Takeout Darrow's Farm Fresh Takeout has plenty of healthy sides. Photo Credit: Darrow's Farm Fresh Takeout By ARIEL KANTER March 3, 2015 4:53 PM Print Share fbShare Tweet gShare Email Since opening earlier this year, Darrow's Farm Fresh Takeout (115 E. 18th St., 212-321-0997) has been bringing a bounty of health to Union Square. There are cold-pressed juices and dishes like quinoa and black bean burgers, all approved by in-house nutritionist Julie Starr and chefs David Kupperburg (of Pure Food & Wine) and Taylor Thorne (Eleven Madison Park, Jean Georges). After so many ice-cold days of chowing down questionable Chinese food on my couch, this feels like a team we all desperately need. Founder Peter Darrow came up with the idea for his healthful hearth after both of his parents were diagnosed with cancer. To get his and their health under control, he developed this simple eat-in and takeout spot with everything you need to fuel your body (and still enjoy the taste of your food). All items on the menu are cooked with healthy vegetable oils and fats, and you won't find any artificial flavorings or "chikin" -- flavored dust. Start with a juice (Darrow's offers them on tap) or a smoothie, like the Island Dreaming with mango, lime, cucumber, coconut water and cilantro. There are also cocktails, should you want to treat yourself. Then go for a "Functional Plate," designed to fulfill a variety of needs like stress relief and detoxification, that includes the ever-trendy avocado toast and smashed sweet potatoes with chamomile, candied pecans and balsamic reduction. Dining in is simple at Darrow's with self-service iPads at every table. You won't ever get hangry with how quickly your order gets to your table. Of course, you can always take out if you're in the neighborhood, or thanks to Seamless, you can now get Darrow's Farm Fresh delivered right to your couch. Put away that Chinese food. This is a meal your body will feel good about. Ariel Kanter is an editor at Gilt City. By ARIEL KANTER Share on Facebook Share on Twitter Comments Comments section is temporarily on hold. Here’s why.