The menu offers plenty of meat options for die-hard carnivores, but you’ll convert them with a cauliflower T-bone seared to perfection. Read more.
For the truest “I Can’t Believe It’s Not Butter!” moment, get the vegan chicken Parm, which tastes like real breaded, cheesy chicken Parm. Vegans, you have found your Westworld. Read more.
Lunch at Café Gratitude comes with a healthy dose of self-affirmation. All the dishes at the plant-based chain have names that sound like Stuart Smalley mantras—“I Am Vivacious” or “I Am Immortal.” Read more.
At Destroyer, a new daytime spot with a Scandinavian-modern look, chef Jordan Kahn and his team serve sous vide avocado in a puddle of sorrel juice and kale oil, topped with puffed teff (a grain). Read more.
Apparently P.Y.T. isn’t named after the Michael Jackson song, but pretty young things do pop up on almost all the plates. Like the breathtakingly colorful baby carrots piled atop a creamed-corn purée. Read more.
It might be the perfect falafel balls that lure you in, but it’s Madcapra's veggies - pickled fennel, cauliflower, radishes, and herbs, that keep you coming back. Wash it down with a beet-sumac soda. Read more.
The breakfast bowl—greens with olive oil and lemon mixed with sweet potato hash and topped with a turmeric poached egg—is a tongue-pleasing start to any day. You can consider us bowled over. (Sorry.) Read more.
Muzzle your inner cynic before stepping into Moon Juice. My Matcha Pearl moon milk w/ added “sex dust” didn’t make me want to jump any passing men, but a stranger did compliment me on my hair later. Read more.
Chef Nick Erven veganizes flavors from all over the globe, from kale cavatelli pasta in a toothsome tom yum gravy to a tamale of potato and hearts of palm resting in a punchy beet mole. Read more.
It’s an unspoken rule that you can’t visit Sqirl and not order one of their ginormous “burned” brioche slices topped with ricotta and jam. Split it four ways and call it dessert. Read more.
