Habana Outpost Coming West Coast

My new friend, eco-restaurateur Sean Meenan is as earnest as they come, which is maybe a surprising description for a former Heavyweight Boxing Champ. 40-year-old Sean keeps himself busy, he was the original investor for Etsy.com, the DIY shopping community and Positively Green, the new women's environmental magazine. Meenan also started the awesome nonprofit Habana Works, Inc which hosts monthly workshops on sustainable energy and allows aspiring environmental architects to create environmentally-minded architectural projects that are incorporated into Sean's restaurant Habana Outpost.

Manhattan's Cafe Habana and Habana To Go, and the corresponding eco-eatery, Habana Outpost in Brooklyn were inspired by owner Sean Meenan not just as restaurants, but as chill neighborhood meeting spots that happen to provide social consciousness. The dining experience at Habana Outpost has a totally festive family barbecue feeling...if your family had magically became eco-conscious, Mexican/Cuban, and unabashedly hip. This summer, we're psyched to announce that a Habana Outpost will be sprouting in Venice and negotiations are underway for a Cafe Habana in Malibu's trendy Lumber Yard shopping center.

The festive outdoor venue, Habana Outpost, runs on (and supplies part of the neighborhood with) solar energy from the roof's solar panels. The plant-dappled rainforest-y restrooms use recycled rainwater to flush the toilets. And all the utensils, cups, and plates are compost-able (and shock of all shocks, actually composted) and made from sugarcane, corn, or potato starch. There's even a stationary bike-powered blender to blend your own smoothies (or pay an extra dollar to have the staff pedal), but working up a thirst makes it way more delicious!

Famous for their frozen mojitos and Mexican grilled corn with chili, lime, and cojita cheese, Habana also offers a full menu highlighted by the the catfish burrito, cuban sandwich with roast pork, ham, swiss cheese, pickles, and chipotle mayo, and cactus salad with a delicious melange of radishes, tomatoes, queso fresco, and cilantro in a spicy lemon dressing. If the food guilt from eating three dinners is killing you, just hop back on the blender bike and think about all the eco-friendly things you did today!