The small town of Collingswood, New Jersey is home to many fabulous restaurants. A short train ride across the Ben Franklin Bridge from Philadelphia, many Philadelphians who could choose from the city’s plentiful restaurants make their way to Collingswood on weekends to eat in one of Collingswood’s BYO restaurants (the town is dry.)
I’ve eaten in several of Collingswood’s restaurants, and I’ve never had a bad meal at any of them. But my favorite, by far, is The Tortilla Press. It’s a Mexican “influenced” restaurant that has won many regional “best of” awards both in South Jersey and in Philadelphia. It’s about to become eligible for another “best of category” – Best Green Restaurant.
In an e-mail today, Chef Mark Smith announced that The Tortilla Press is going green.
Spring is here and with it – new growth, new life and new ideas at The Tortilla Press.
First, after much thought and consideration, The Tortilla Press is going green. I’ve examined every single aspect of our restaurant and we are making changes everywhere in lighting, heating, take out containers, fair trade products – well, many things – and I am making a pledge to dedicate this restaurant in as many ways as possible to using eco friendly materials. We’ll join other chefs in this effort as part of the SJ Green Dining Association.
The announcement comes as no surprise to locals. Chef Smith is a staple at the town’s farmers market, giving tours and cooking demonstrations. He also regularly shops the market, “selecting produce and fruits and chatting with the farmers with whom he has long established relationships.”
How excited am I that my favorite restaurant is going green? Very excited. It will make eating The Tortilla Press’ delicious Crab and Avocado Quesadilla even sweeter.
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