Veggie Brunch at Nix in Greenwich Village

nix, a vegetarian restaurant in greenwich village

“Eat food. Not too much. Mostly plants,” is an eating philosophy that continues to grow in popularity in New York. To accommodate this trend, vegetarian restaurant openings have become increasingly popular, and one of the newer and better places to get your vegetable fix is at Nix in Greenwich Village. As my friend described it, the food is similar to the ones made at the ridiculously overpriced abcv, the vegetable-driven restaurant from Jean-Georges Vongerichten, only that it tastes better and is less expensive.Read More

abcV = very expensive vegetables

sweet greens and the fitness & protein smoothie

All you need to know about abcV, the new vegetable-driven restaurant in Jean-Georges’ abc empire, is that they make their fresh organic juices with a Juicero machine and charge $15 for one. It serves overpriced vegetarian meals packaged as some sort of revolutionary “cultural shift towards plant based intelligence” (this is from their website) but really, like the Juicero machine, you’re paying mostly for the pretty packaging.

Read More

Semilla’s Vegetable Tasting

There’s a classic interviewing brain teaser that goes, “Why are pot hole covers round and not square,” and you’re supposed to demonstrate your on-the-spot creativity by coming up with as many logical reasons as possible. I felt like I was watching this type of ingenuity unfold when I had the tasting dinner at the vegetable-driven restaurant Semilla in Williamsburg.

Processed with VSCOcam with hb2 preset
inside the kitchen

Semilla’s ingredients are based on what’s seasonal and what’s available, and on the night we happened to be there, it seemed to be a lot of tomatoes. However, the repeat showings of tomato were not tedious or disappointing, because Semilla managed to extract all sorts of different qualities and flavors from the tomato. Sweet and acidic in a cold gazpacho? Check. Roasted and juicy? Done. Cooked in a tart with shiso like a Japanese pizza? Yes, please. This tomato has a lot of layers.

Processed with VSCOcam with a6 preset
tomato gazpacho with smoked peaches and radish and arugula
Processed with VSCOcam with a6 preset
roasted tomato with corn and parmesan
Processed with VSCOcam with a6 preset
sweet corn chawanmushi
Processed with VSCOcam with a6 preset
roasted eggplant with pepper leaves and mussel broth
Processed with VSCOcam with a6 preset
house sourdough bread with buttermilk butter

It’s important to note that Semilla is vegetable-driven and not purely vegetarian. They do incorporate meat and seafood in their courses, but the proteins are very much on the sidelines. Some have complained that the tasting menu left them hungry, but that was very much not my experience. Having a bowl of smoky, hearty chicken of the woods risotto will fill you up, and the amazing house sourdough bread will take up even more room, as you take multiple slices and slather on the buttermilk butter.

Processed with VSCOcam with a6 preset
tomato salad with cucumber and scallops
Processed with VSCOcam with a6 preset
tomato tart
Processed with VSCOcam with a6 preset
chicken of the woods risotto
Processed with VSCOcam with a6 preset
peach saffron and bitter almond
Processed with VSCOcam with a6 preset
tarragon profiteroles with wild blueberries

The restaurant attracts a cerebral food-minded crowd. You could tell that people here were really thinking about what they were eating, but not in an obnoxious sort of way. The atmosphere is relaxed and casually elegant, and the counter seating maintains that informal vibe, despite the serious food that’s coming out of the kitchen. The staff is friendly and not standoffish in that Brooklyn hipster sort of way, and they are more than happy to answer any questions that you have about the menu. One conversation you’re sure to engage in is with your food. Sometimes it can be puzzling, other times it can be thought-provoking, but for the most part it is very enjoyable.


Semilla
No. 5, 160 Havemeyer St (between S 2nd and S 3rd St)
Brooklyn, NY 11211
(718) 782-3474
Two seatings daily from Tues-Sat

Dirt Candy’s Vegetable Brunch

Dirt Candy officially launched brunch service at their Lower East Side space. We dropped by during the soft open, and not surprisingly, it was doing brisk business. There was a nice, neighborhood feel to the place, despite the slick, new relocation, with small groups and families enjoying the brunch, including Bob Tuschman of the Food Network!

The menu, as expected, features traditional brunch fare with a seasonally-driven, vegetarian twist. You can choose from corn french toast, green huevos and no ham, zucchini pancakes, carrot granola, omelette with a spicy cilantro radish filling and a “canadian cracker” waffle with cheddar and roasted tomatoes. Even brunch libations get the vegetable treatment. You can order a “bloody carrie,” which has grilled carrot in it, or a yellow pepper mimosa, which utilizes real yellow pepper juice as a mixer.

Processed with VSCOcam with hb2 preset
corn french toast
Processed with VSCOcam with hb2 preset
green huevos and no ham

If you’re feeling more lunch than brunch, there are several hearty veggie sandwiches you can choose from–the greens sandwich, which consists of various stir-fried greens in two giant slabs of focaccia bread, a smoky beet sandwich that apparently resembles pastrami, a cabbage and avocado with kimchi option, and an intriguing spinach ramen salad.

Processed with VSCOcam with hb2 preset
the greens stir-fried broccoli sandwich

The way to go here is to share a brunch dish, a lunch sandwich, and the corn french toast as a dessert. This is one square meal that you won’t forget!


Dirt Candy
86 Allen St (between Broome and Grand St)
New York, NY 10002
(212) 228-7732

Cafe Clover’s Skinny Eats

For the stylish and health conscious, Cafe Clover is the restaurant to see and be seen. The big, circular dining room is prime for people watching, and everyone is certainly dressed for the occasion, with suit and ties and designer handbags in tow. I was probably a little under-dressed in my J.Crew sweater and shorts, but the congenial waitstaff didn’t hold it against me, which was nice.

The menu at Cafe Clover has been designed with skinny girls and calorie counts in mind. In an interview with Well + Good, Chef David Standridge, formerly of Market Table, mentioned that he’ll try to repurpose a delicious dish to have less calories. They even have a Peak Performance nutritionist on hand to help skinny things down, that’s how serious they are about it.  Less calories doesn’t necessarily mean less flavor, but we’d be lying to ourselves if we said there wasn’t a difference.

seed crackers and spring pea guacamole
seed crackers and spring pea guacamole
seared diver scallops with summer corn, tomatoes, pickled peach and green curry
seared diver scallops with summer corn, tomatoes, pickled peach and green curry

For instance, instead of bread and butter, Cafe Clover serves every table a complimentary plate of gluten-free seed crackers and spring pea guacamole. The crackers, true to their word, are purely made of seeds and there isn’t a fiber of gluten holding them together. Knock out a pepita and the whole thing crumbles. It certainly tastes wholesome, but nothing compares to a basket of hot, freshly baked gluten-filled bread.

poached halibut with artichokes, baby potato, olive tapenade, turmeric oil
poached halibut with artichokes, baby potato, olive tapenade, turmeric oil
blistered shishito peppers
blistered shishito peppers

The poached halibut was actually pretty solid, the fillet was soft and buttery, but you could tell that perhaps they used maybe half the olive oil or wine to cook the fish in. I thought the artichokes and the olive tapenade came on too strong, but otherwise I would order this again. Something I would pass on? The blistered shishito peppers. In a traditional preparation, the peppers are mild and soft, but the ones at Cafe Clover were at times way too spicy and still pretty tough. I think they may have flashed them in the pan for a hot minute and then removed them so that the oil wouldn’t get absorbed too much. I would also pass on the seared diver scallops. They were too dry and tasted as though they had been toasted directly on a pan without any oil, and the accompanying sauce and pickled vegetables felt a bit overdone.

quinoa tagliatelle with beet greens, maitake mushrooms and sunflower kernels
quinoa tagliatelle with beet greens, maitake mushrooms and sunflower kernels

The quinoa tagliatelle was the one dish where health and flavor made a successful collaboration. This dish was just as hearty and robust as any bowl of bolognese from a Babbo or Del Posto, which was impressive, given that there were only mushrooms and beefy vegetable proteins in there. The noodles broke apart a little too easily, which I assume is due to the unconventional whole wheat and quinoa blend, but those broken bits still tasted great.

Not surprisingly, this dinner left me wanting more, probably because my usual dinner calorie and fat intake had been cut in half. And also half the flavor. There’s no doubt that Cafe Clover is a beautiful restaurant with good intentions, but sometimes being just another pretty face won’t cut it.


Cafe Clover
10 Downing St (between Bedford St and 6th Ave)
New York, NY 10014
(212) 675-4350