Mark Bittman explores the world of healthy fast food and discovers that’s slowly becoming a thing.
Good Fast Food doesn’t need to be vegan or even vegetarian; it just ought to be real, whole food. The best word to describe a wise contemporary diet is flexitarian, which is nothing more than intelligent omnivorism. There are probably millions of people who now eat this way, including me. My own style, which has worked for me for six years, is to eat a vegan diet before 6 p.m. and then allow myself pretty much whatever I want for dinner. This flexibility avoids junk and emphasizes plants, and Lyfe Kitchen, which offers both “chickin” and chicken — plus beans, vegetables and grains in their whole forms (all for under 600 calories per dish) — comes closest to this ideal. But the menu offers too much, the service raises prices too high and speed is going to be an issue. My advice would be to skip the service and the wine, make a limited menu with big flavors and a few treats and keep it as cheap as you can. Of course, there are huge players who could do this almost instantaneously. But the best thing they seem able to come up with is the McWrap or the fresco menu.