Plant-based restaurants are taking over Manhattan
What used to be called vegan, is now being taken over by a new catchword in Manhattan. “Plant-based” is the new culinary buzzword, an allegory of a solid allegiance to fruits and vegetables.
Plant-based is the new veganism
As the name suggests, plant-based restaurants focus on all that is fruits and vegetables. None of the ingredients used in the cooking comes from any animal products or by-products. However, some of the restaurants do include a few meat dishes on their menu to cater for the confirmed carnivores among us. Substituting veganism, plant-based cuisine is based on wholesome, nutritious ingredients, staying clear of the “meat replacements” that are less healthy than you think.
Manhattan is home to some top plant-based restaurants
American’s newfound interest in healthy eating and wellness is possibly inspired by the Los Angeles culinary scene. Now, Manhattan chefs are taking their side dishes and transforming them into the latest main attraction.
Nix by John Fraser
Chef John Fraser opened his new plant-based restaurant in partnership with James Truman, the former Condé Nast editorial director. In less than a year, he had already earned his first Michelin star, and is set to obtain more in the future. The hit dishes include his own version of egg salad with a habanero cream sauce and slim, fried potato sticks.
Superiority Burger by Brooks Headley
The James Beard award-winning chef who worked at several restaurants in the past, has dived headlong into the plant-based world with his own new menu of vegetarian-based fast food. The venue in the East Village has become a smash for its unique burgers and burnt-broccoli salad.
Beyond Sushi by Guy Vaknin
Guy Vaknin is the first to experiment with a colorful and sustainable style of sushi, using vegetables in place of the fish. The casual concept focused on a variety of rolls stuffed with things like avocado and sweet potato, with some being topped with black bean puree and lime chips. With three locations already, the chain is looking to expand into two more this year.
Double Zero by Matthew Kenney
One of the first of New York’s uncooked vegetable restaurants, Pure Food and Wine, was the brainchild of Kenney and his girlfriend, Sarma Melngailis. Previously proving that raw vegetables can be sexy, now the duo has opened in the East Village with a vegetarian-centered Italian style restaurant. Double Zero is also wholly animal-free, and even the mozzarella and ricotta are made from nuts.
Kajitsu with kaiseki
The ancient form of Japanese high cuisine that balances flavor, color, texture and temperature, Kaiseki, has come to Murray Hill. The menu is taken from the Japanese Shojin style of food, which is the original Kaiseki of Zen Buddhism. The beautiful plating and intricate detail of this multi-course food is unbeatable in its delicacy. Made from only seasonal local vegetables, the best place to get a good tasting is at the chef’s counter stools.
h/t: Vogue
