This raw vegan tasting menu aims to transform the dining experience in New York City

This raw vegan tasting menu aims to transform the dining experience in New York City

With nearly 1,000 vegan storefronts according to HappyCow, New York City’s vegan food scene features everything from comfort classics to New York favorites like pizza. Even fine dining shifts its focus to plants – launched by the restaurant group Overthrow Hospitality, a raw vegan concept rabbit It will offer customers a fine dining experience, with an intimate, seasonal-inspired raw vegetarian tasting menu of 13 dishes.

Rabbit’s innovative vegetarian menu was designed by Chef Xila Caudillo, who started in the hospitality group as an apprentice. The 12-seat restaurant will occupy the space once home to Cadence in Manhattan’s East Village. When Cadence’s plant-based soul food followers exceeded his capacity, Overthrow decided to move Cadence and give Chef Caudillo space for her flagship restaurant.

Inspired by Caudillo’s Rabbit by Lewis Carroll Alice in Wonderland. Hoping to guide its patrons “down the Rabbit” pit, its menu will feature a storybook theme with poems, illustrations, and stories. The restaurant will offer menu items including watermelon gazpacho; zucchini lasagna with tomato and bail; seared watermelon served with nori and forbidden rice; and pasteur nuts. Smoked taco topped with pineapple.

“When the idea of ​​Rabbit appeared, my first thought was healthy, but elevated, [food]Caudillo said to vegetables. “I love a lot of imagination and wanted the food to look like something out of a fairytale book. What do wood fairies and witches eat? This allowed me to be really fun in the kitchen.”

Introducing a new perspective on vegetarian cooking

Ravi DeRosi, founder of Overthrow Hospitality, aims to fill in the gaps in New York City’s vegan food scene. James Beard-nominated restaurateur hopes Rabbit will offer customers a mouthwatering and exciting dining experience that other vegetarian restaurants in town lack, especially as raw vegan meals become more and more popular.

“Rabbit is our first raw vegan concept – it’s been an idea we’ve been playing with for some time and have been looking for the right chef and shape,” DeRossi said. vegetables. “We looked around and saw all the great botanical sites opening up all over town and country, and we wanted to add something new to the mix.”

Bunny will be open Wednesday through Sunday on two seats at 6pm and 8:30pm. The tasting menu costs $75 per person. The restaurant will also feature a wine list inspired by Quadillo’s Mexican-American heritage, with wines from vineyards founded in Latinx that are committed to sustainability and eco-friendly farming practices.

Next door: a vegan bakery

Have you finished dinner but not quite ready to go home? On September 7, Overthrow Hospitality plans to open a vegan dessert and wine bar next to the Rabbit. Led by Chef Lady Ashton Warren, brittle flour It will serve specials including lemon and chamomile cream pie and coffee-soaked tiramisu with hazelnut mascarpone. The wine bar will also serve smaller savory dishes such as pesto arancini with mushrooms.

“I’ve been a vegetarian since 2007 and have cramed into the market to create delicious foods to accommodate all dietary restrictions,” Warren said in a statement. “I think everyone deserves dessert, and The Fragile Flour celebrates that.”

Fine dining is based on plants

Last year, 81 vegetarian and vegan restaurants were awarded a Michelin star, signifying the new world’s acceptance of fine dining for vegan cuisine. Until recently, vegetarian food has been the subject of criticism among the world’s top chefs including Gordon Ramsay, who recently admitted that he “loves vegetarian food”.

Top culinary institutions such as the Michelin Commission and the James Beard Foundation have recognized the potential of sustainable vegetarian cuisine. In August of this year, the James Beard Foundation invited two vegetarian chefs, Sadana Raj and Melissa Guzman, to join the Legacy Network chapter from 2022 to 2023.

Last year, Eleven Madison Park in New York reopened after the COVID-19 shutdown with an all-vegetarian menu. The restaurant, known for producing foie gras, decided it was time to ditch animal-based products and usher in a new era of healthy eating. After the Eleven Madison Park decision, more upscale restaurants have adopted vegetarian food and dishes on their menus.

To find vegetarian fare in your area, check out The Beet’s Find Vegan Near Me articles.

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