New York City restaurateurs are facing increased scrutiny and customer anxiety as an outbreak of cyclosporiasis, an intestinal illness, prompts a closer examination of produce sourcing and food safety practices. The ongoing scare has added another layer of complexity for businesses already contending with inflation, supply chain disruptions, and rising operational costs.
Restaurant owners, particularly those serving fresh vegetables, lettuce, and herbs, report spending more time verifying the origin and lot information of their ingredients. The uncertainty surrounding the source of the outbreak, with health officials noting the possibility of multiple origins, has left many establishments fielding cautious inquiries from diners concerned about consuming dishes containing leafy greens and herbs.
Dr. Jim McDonald, commissioner of the New York State Department of Health, acknowledged the ongoing investigation, stating, "There might be more than one source — we just have to keep looking." This continued uncertainty is creating challenges for kitchens across the city, from high-end establishments to local delis.
At Togyushi, an omakase spot in Midtown, Executive Chef Kenichiro Yamasaki emphasized the importance of communication with suppliers. "As soon as we learned, we immediately contacted our suppliers to verify the origin and lot information of any potentially affected produce," Yamasaki said. "The most important step is maintaining close communication with trusted suppliers and carefully managing inventory." He also highlighted that food safety extends beyond the kitchen, beginning at the farm level and continuing through the entire supply chain. Owner Ling Chen noted a subtle shift in ordering patterns, with some guests appearing less inclined to choose raw vegetable dishes.
Similarly, Izzy Ramos, general manager at Faicco's Italian Specialties, a long-standing deli in the West Village, reported that at least 30 percent of recent orders have included requests to "hold the lettuce." While Faicco's assures customers their fresh vegetables are safe, staff have implemented extra cleaning measures. "I get it, once something gets out there on social media and the news, people get scared even if they know it's safe," Ramos commented.
However, not all establishments are experiencing a significant impact. Frank Mattera, owner of Bagelsmith, a bagel chain in Williamsburg, Brooklyn, stated that his health-conscious customers remain largely unfazed. "Our customers are pretty unfazed. I really haven’t noticed any change," Mattera said. Bagelsmith sources its lettuce from St. Jacques Lettuce in Quebec, Canada, which appears unaffected by the outbreak.
At Tartinery, a French cafe-bar with a Greenwich Village outpost, General Manager Yande Dia reported minimal impact. The cafe sources its produce from Manhattan Food Exchange and primarily uses greens like alfalfa sprouts, frisée, and spinach, rather than traditional lettuce. "I have not noticed people ordering less greens," Dia stated.
Chipotle, a chain that has faced scrutiny in past foodborne illness outbreaks, assured that it closely monitors the cyclosporiasis investigation. A company representative noted that Chipotle does not serve iceberg lettuce, and its romaine and Supergreens salad blend are U.S. sourced, not from Mexico. "We are continuing to follow the Cyclospora investigation very closely and will continue to evaluate any new information and take appropriate action," the representative said.