Los Angeles favorite Gjelina offers a wide range of mindfully sourced small plate dishes at their rustic, wood-accented space. They may be famous for housemade pizzas but there are a wealth of tasty vegetable, meat and fish options for the Paleo-inclined including salads of heirloom lettuce with hemp seed, fennel, radish and grilled sardines accompanied by charred tomato, capers, herbs and roasted organic chicken with braised cavolo nero and cippolini onion. A genuine feast.
Seattle's Marjorie doesn’t stick to one type of cuisine, but rather features a number of ethnic flavors in their multi-faceted menu. Using primarily locally-sourced ingredients, they prepare inventive Prehistoric options like Washington Manila clams with a tomato-saffron broth, kale and housemade chorizo in addition to asparagus salad with wild ramps, French breakfast radishes and rhubarb vinaigrette.
New England is known for its fantastic seafood, which is luckily a permissible food group on the Paleo diet.The hardest part for any diner, Paleo or otherwise, will be the wait for a table at Boston favorite Neptune Oyster Bar. Once you’re settled in, prepare to dig in to fresh raw oysters, crab, lobster and clams followed by fresh entrees like the Nantucket Striped Bass Veracruz with heirloom tomato sofrito, green olive and pea shoot salad.
While New Orleans cuisine often tends toward creamy sauces and bready sandwiches, health-inclined Satsuma Café is a Paleo dieter's dream. The two locations serve fresh fruit and vegetable juices alongside delicious dishes like a raw vegetable salad with shaved radishes, fennel, beets, carrots, arugula, avocado, sunflower seeds and apple cider vinaigrette. The friendly staff is happy to make adjustments on dairy-adorned dishes, as well.
Portland’s Dick’s Kitchen calls itself the country’s first “Stone Age Diner” with casual fare catering specifically to Paleo dieters. Owner Richard Satnick follows the Paleo lifestyle himself and uses grass-fed beef and other sustainable food on the menu, which includes a weekly rotation of specialty and game burgers including elk, bison and wild boar. They also offer burger bowls—“as Paleo as it gets”—with different varieties of patties served on a bed of greens. We're just waiting for the Portlandia sketch centered around this place.
The menu at Indianapolis’ Caveman Truck sticks to its motto “bacon > gluten” emblazoned on the side of the vehicle. Their menu of high quality “paleo/primal” foods changes frequently and includes banana tots, barnyard chili and arugula-filled tacos. Customers can place pick-up orders and even hire the truck for private events.
One wouldn’t generally associate the word “barbecue” with dieting, but that's probably why so many people can get on-board with this primitive lifestyle. Fette Sau in Williamsburg, Brooklyn has been lauded as some of the best ‘cue in the city and features farm-raised smoked meats and sides served by weight and presented unapologetically on butcher paper lined silver trays. The brisket and beef ribs are a favorite, as are the spicy broccoli salad and half-sour kosher pickles. Basically, an impossible place for even the strictest Paleo follower to leave hungry.
Verde Cocina Café in Portland, Oregon serves up healthy Mexican food all entirely gluten-free. At their Hillsdale branch, the lunch menu even features a dish called the “Paleo Verde:” veggies, salsa and a choice of pork, carne asada, chorizo, bacon, eggs or tofu. Basically, caveman fuel.
New York City’s Hu Kitchen offers many Paleo options, including their Organic Paleo Caesar salad with romaine, croutons and a mustardy Caesar dressing made with organic egg, mustard powder, garlic and other Paleo-friendly ingredients.