Discover Healthy Dining Options on Staten Island

STATEN ISLAND, N.Y.—This stretch of cold weather, with a forecast of more frigid days ahead, might leave us cooped up and drive us to comfort food. However, the longer‑term picture tells another story. Americans are increasingly focused on gut health and metabolic wellness, a shift local restaurateurs and fitness professionals say mirrors national patterns.

Christine Noia of Better Restaurants sees the change daily. Diners are choosing clean, simply prepared meals with lean proteins, fresh vegetables, and grilled or baked entrées instead of fried options.

Great tasting, gut-healthy

“We are definitely seeing the gut‑health trend in restaurants,” Noia said. She added the caveat, “But no two guts are the same. People are becoming more aware of what works for their own bodies.”

Smoothies have surged in popularity because they’re made with real fruit and fiber. She added that means enjoying food without the artificial sweeteners that can disrupt digestion and the gut microbiome.

“Keeping ingredients natural and simple makes a big difference in how people feel,” she said.

Better Restaurants has expanded to a pair of New Jersey locations: Marlboro in September and just-opened Little Silver, both already thriving. Noia said the response has far exceeded expectations, with Florida possibly next. The boom, she said, shows that people are paying closer attention to what they’re eating and that these wellness trends stretch well beyond Staten Island.

“It’s night and day compared to Staten Island,” Noia said. “We’re very busy and appreciated… I’m blessed. I never thought we would be this busy so fast.”

When the cold sets in, cravings follow

Cold weather itself may be fueling increased hunger, according to Mike Giliotti, owner of INTOXX Fitness, which operates four Staten Island locations. He is an IFBB Pro and master-level certified personal trainer. The body burns more calories trying to generate heat in frigid temperatures, he explained, which can trigger hunger signals. But there’s also a psychological component.

“Most likely it has more to do with brain and pattern association—you connect weather like this with cozy hobbies like eating,” Giliotti said.

Local observations align with national findings in the 2026 Future of Fitness report from the American College of Sports Medicine. The organization identified wearable technology as the year’s top trend, with nearly half of U.S. adults now using fitness trackers or smartwatches. Other leading trends include older-adult fitness programs (like “Silver Sneakers” at the YMCA), weight‑management exercise, mobile workout apps plus classes focused on balance, flow and core strength.

The ACSM notes that adults 65 and older now visit gyms more than any other age group, and that resistance training remains essential—especially as more Americans use GLP‑1 medications and look for structured ways to maintain muscle, mobility, and metabolic stability.

Social media influencers are amplifying the wellness conversation beyond Staten Island. Dr. Mindy Pelz emphasizes hormonal health and intermittent fasting while promoting blood‑sugar stability through slow carbs, protein, and fiber‑rich meals. Dr. Eric Berg popularizes keto and insulin‑resistance education, stressing slow‑digesting carbs, high protein, and healthy fats. Fitness influencer Madelaine Rascan encourages her roughly 500,000 followers to avoid “naked carbs” and pair foods strategically for steadier energy.

Kimchi Is Flying Off the Shelves

And then there’s a tidbit from the American Medical Association that seems to have given fermented dishes some extra traction—perhaps reflected in the uptick in sales of a house‑made kimchi at Tokyo Sushi at 1771 Victory Blvd. in Castleton Corners. Its Napa cabbage is briny, fiery and tangy—unmistakably Korean in flavor and, shall we say, digestively expressive.

Customers have been snapping it up this winter, and staff say sales have climbed enough to notice—especially as more diners look for fermented foods with simple ingredients and bold flavor.The AMA’s stance on fermented foods is neutral and inclusive—in the most politely official way possible—noting that fermentation has been “used for centuries across nearly every culture” and centering its guidance on health benefits, clear labeling and patient education.

The common thread connecting local dining choices, fitness trends, and influencer messaging centers on stability: avoiding blood‑sugar spikes, energy crashes, and metabolic disruption. For Staten Islanders this winter, food, fitness, metabolism, and mood have merged into a single wellness conversation.

Beyond Tokyo Sushi and Better Restaurants other health‑minded spots on Staten Island include Tastebuds Natural Foods at 1807 Hylan Blvd. in Dongan Hills, known for its lunch counter, hot‑and‑cold buffet, and smoothie bar, and Fuel Grill and Juice Bar at 4553 Arthur Kill Rd. Richmond Valley, a fitness‑forward stop for macro‑balanced meals, smoothies, and bowls.