vegetarian Archive

Vegetarian Ramen At Momofuku Noodle Bar

hozon ramen

As a vegetarian, I’ve never really felt the urge to dine at any of the Momofuku restaurants. When he first started out David Chang made it pretty clear he didn’t care much about vegetarians, though over the past few years that’s started to change. Then I read this article on Eater about a new vegetarian ramen they’ve been serving at Momofuku Noodle Bar with Hozon broth. Hozon is a local company, also owned by Momofuku’s David Chang, that’s been making fermented products similar to miso, and at the Noodle Bar they’ve made it into a ramen broth. It’s not as good as the both at Chuko, but it’s a great bowl of noodles. The broth is salty and rich, and is studded with fried chickpeas, crispy crackers, and sauteed kale for texture. Better still were the noodles; so firm they almost snapped between my teeth, and with an almost buttery aftertaste. I’m glad I finally gave Momofuku Noodle Bar a chance, as I can now cross that one off my list of NYC restaurant experiences.

Momofuku Noodle Bar — 171 1st Ave, NYC

Ivan Ramen Slurp Shop

shoyu ramen

Late last year, Gotham West Market opened on super super west side of Manhattan (oh dude what a walk from the A/C train). It’s basically a big food court like space with food “stalls” from The Cannibal, Little Chef (from Caroline Fidanza owner of Saltie), Court Street Grocers, etc and The Brooklyn Kitchen for your kitchen supply needs. Though one of the more anticipated opening was Ivan Ramen Slurp Shop. From what I have read online, Ivan Orkin is suppose to be a genius at ramen making and for him to be popular in Japan that’s a pretty huge deal.

There was so much hype for this place. Check out what Howard and I thought about the ramen.

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The Vegetarian Spicy Rizzak

tiny's giant sandwich

Although I didn’t accomplish everything I wanted to do in 2013, I did manage to finally get to Tiny’s Giant Sandwich Shop. This Lower East Side sandwich shop has been on my list for a while, mostly for a creation called the Spicy Rizzak — of which there is a vegetarian version. The sandwich is piled high with vegetarian turkey, tomato, raw onion, melted cheese, and vegetarian bacon. At least it usually is, after I ordered my server came back to let me know they were out of veggie bacon. He offered avocado instead, which I of course accepted. Avocado may have nothing in common with the flavor or texture of bacon, even the veggie kind, but it still makes everything delicious. The sandwich is slathered in a slightly spicy mayo-like sauce, which really makes the sandwich something special. The only off thing was the fact that they dropped five or six potato chips on the plate; either give me a serving of chips or don’t.

See what Donny thought of their Tuna Melt.

Tiny’s Giant Sandwich Shop — 129 Rivington St

Tis The Season To Roast All Your Vegetables

Roasted Veg

Ever since the weather got cooler and it wasn’t INSANE to turn on the oven, I’ve been roasting a lot of stuff. I mostly roast big chunks of meat but lately I have found much join in roasting veggies. In the past, whenever I roast veggies it’s usually carrots or potatoes, as a side dish. But ever since I had a pasta dish at Allswell that had roasted red cabbage, I was hooked.

So now, every Sunday I would walk down to the Park Slope Farmers Market, pick up some veggies and roast them. It’s quick (well 30mins or so), easy and mighty delicious. I have put together a small list of veggies everyone should try roasting.

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Veggie Tales At City Grit

beet burger

When I got notified that City Grit was having another Veggie Tales dinner, this time cooked by founder Sarah Simmons, I decided to get a couple of tickets. I’ve been to a vegetarian City Grit dinner before, but that dinner was created by chef Dave Santos. (Santos went on to open Louro.) Donny has gone on record as saying that Simmons makes his favorite fried chicken in the city, but I had never tasted her food. Here was an opportunity for me, as a vegetarian, to get a taste of her cooking. So along with my friend Chitra I had a long and delicious (though at times uneven) meal. The dinner started with what Simmons called the best darned veggie burger we’d ever eat, made with beets. It was a very good veggie burger, with a very rich texture and flavor.

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Homespun Foods In Beacon, NY

knife cut noodles

Recently I took a trip on the Metro North up to Dia:Beacon (the short version: beautiful space, but I wasn’t crazy about the art). After visiting the museum, I walked up to Beacon’s main street: Main Street. There were a handful of restaurants open for lunch, but I found myself drawn to Homespun Foods. Why? Because their sign featured the vegetable version of my spirit animal: the artichoke. Homespun Foods is a combination restaurant and specialty food store, though sadly I didn’t see any artichoke dishes on their menu. I ordered one of the vegetarian entrees, the cheese & nut loaf, and took a seat in their large, beautiful backyard to wait. Instead of giving you a table number, they give you a plastic vegetable; I got a plastic green pepper to set on my table, which let the server know where to bring my order. It took a while to arrive, but the loaf was quite good — with its crusty top and meaty texture, when mixed with the cold tomato sauce and bread on the side it made me think of a hamburger. The ice cold salad and dressing was surprisingly bland, though. Still, with its beautiful back yard and interesting selection of food I think Homespun Foods would be a good spot for lunch for anyone stopping in Beacon for the day.

Homespun Foods — 232 Main St, Beacon, NY

Birthday Dinner At Louro

artichoke salad

I first met chef Dave Santos after eating at a vegetarian City Grit dinner he cooked. I ended up meeting with him at his Roosevelt Island home, where he was hosting Um Segredo — a secret supper club. Next he invited me to be a guest at one of those Um Segredo dinners, this time in Brooklyn. At that time he mentioned he was working on opening his own restaurant, focused mainly on small plates and where he could explore the cuisine of his Portuguese heritage, made with seasonal ingredients. That place turned out to be Louro, and my friends joined me there for my birthday last month.

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