It’s January: we’re all suffering from carb and cocktail overload with a side order of PPG – Post Party Guilt. It’s time to eat all the vegetables until it gets better – and here’s where to do it.
By Chloe has been one of the unexpected success stories of 2015, a debut restaurant and vegan no less – but now Chloe Coscarelli has announced not one but two new locations.
Chef Coscarelli had a little bit of a head start with By Chloe, winning Food Nework’s 2010 Cupcake Wars and publishing two cookbooks before she came up with the idea of a fast-casual vegan restaurant. But regardless of prior triumphs, it was hard to imagine there would be lines around the block from day one after opening in partnership with Esquared Hospitality’s Samantha Wasser.
The philosophy remains the same: everything is made in-house – even the buns – and the food is affordable, healthy, satisfying and beautiful. By Chloe’s success comes at a time when health consciousness has led diners to increasingly seek out alternatives to meat when dining out, and spots like By Chloe make the transition painless.
With this Tribeca restaurant, chef Andrew Carmellini moves away from the rich comfort foods he is famed for, delivering lighter and healthier fare with a focus on the hyper local.
Little Park ingredients are sourced hyper-locally and seasonally, from small producers, with a focus on the ‘origins and specificity’, and even the wines are cool climate, from domestic and Mediterranean vineyards. Dishes include Beetroot Tartar with Horseradish Cream and Rye Crumble, 14-day Dry-Aged Duck Breast with Roasted Garlic Puree and Frozen Lemon Fluff with Local Honey-Lemon Sorbet and Meyer Lemon Oil.
Chef José Ramirez-Ruiz, founder of Chef’s Table at Brooklyn Fare – the borough’s first and only Michelin three star restaurant, at the high-end grocery store and market – has now branched out with a vegetable-focussed restaurant, Semilla.
The venue, in Williamsburg, is possibly one of the most intimate in New York; the dining area consists of a U shaped ash wood bar with just 18 seats for guests. Meals are cooked and served to all guests by Chef Ruiz and his partner, pastry chef and chef at Room 4 dessert, Pam Yung. Ruiz’s aim is to make guests feel like as if were coming to the chef’s own house for dinner,
‘We cook vegetables, mainly’, states the restaurant. ‘We aren’t shy about meat or fish – we’ll just be serving more of the former than the latter.’
Restaurants focusing on locally-sourced, seasonal ingredients are in abundance right now, but Almanac promises to go further, with hyper-local and micro-seasonal fare.
The new West Village restaurant from chef Galen Zamarra, takes its name from the journals he started keeping while working at Bouley in the late 1990s, in which he jotted recipes and ideas about ingredients as each micro-season – for example early summer, mid-summer, late summer – would pass.
The location, which was formerly the home of Zamarra’s previous restaurant Mas (la grillade), has been given a farmhouse-style makeover and is now decorated with potted plants, a glass atrium and chandeliers.
Super cool SoCal hangout Dimes reopened in a bigger and better space in the Lower East Side – and now they have a liquor license too.
This LA-style cafe and haunt of the beautiful people has been at the top of the Californian cuisine scene for some time, and now with bigger digs, they have expanded to full kitchen service offering daily specials and a regularly changing menu.
The project of Alissa Wagner and Sabrina DeSousa (above), with Gerri Noack as chef, the menu has health food influences – without being health food – in the likes of gluten free nori rolls or matcha sesame sweet buns, but he keep things nourishing and filling with the five-ounce flap steak or red curry mussels at dinner. Between 4 and 6pm they hope to offer a small plates menu soon, and across the street Dimes Superette is due to open mid-June, with carry grab and go fare.
The Butcher’s Daughter
The Butchers Daughter is a health-conscious café, juice bar, and ‘vegetable slaughter house’ in Nolita, offering farm-to-table vegetarian and vegan fare, that will satisfy even the most stubborn meat lover.
The sunny all-day dining spot was born when Heather Tierney (owner of incredible cocktail lounge Apothéke), Chef Gonzalo Morales (previously of Balthazar/ former meat connoisseur), and Brandi Kowalski (the juice ‘guru’) put their creative expertise together. The interior design was the vision of Tierney, recreating the aesthetic of an old butcher shop, but with a lighter more feminine air found in the hanging foliage and bright colors. The space has bar-style seating looking out the wall of windows, and a central communal table. Or enjoy the sidewalk patio on a breezy summer day.
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