ABC Kitchen (New York, NY)

The mix matched vegetable spoils!

One month after moving to Los Angeles, New York Magazine cruelly published an entire issue dedicated to the future of vegetables. Anchored with the article Vegetables Are the New Meat, the magazine declared, “At serious restaurants all over town, carrots, peas, and the like are no longer just the supporting cast – they’re the stars. Move over locavores, here come the vegivores.” Fortunately, I’d already booked my friend’s sofa for a return flight back East!

After thoroughly reading New York Mag’s “The Vegetable Movement’s Must-Visit Restaurants,” I gathered a party of 4 to dine at Jean-Georges Vongerichten’s ABC Kitchen— quite possibly “the vegivore restaurant of the year”! Apparently everyone else had the same idea. I had to pull strings to secure a 8:00pm Saturday night reservation with just a few days notice… not that I actually know important people, but I do know their personal assistants!

Toastie!

There was no question that the Roasted Kabocha Squash Toast with fresh ricotta and apple cider vinegar ($10) would be the very first dish I ordered. According to all the press outlets that matter, it’s a top vegivore dish at ABC. Was it life changing?! Well, no… but imagine silky kabocha slivers lying in a bed of ricotta and crackling whole grain bread with a sprinkle of rooftop basil leaves. It may not change your life, but it will give you a solid 10 minute foodie high. Continue reading