These Are Manhattan's Hottest Vegetarian and Vegan Restaurants
72 University Pl., 212-498-9393
The brainchild of James Truman, a former editorial director of Condé Nast, and chef John Fraser (Dovetail and Narcissa), this vegetarian restaurant recently earned a Michelin star.
Eat: Tandoor-baked bread with spiced eggplant and curried avocado dips; kale salad with beets, pistachios, and goat cheese; addictive cauliflower tempura; potato gnocchi with chestnuts and truffle butter.
Drink: Sommelier Andrea Morris suggests an earthy Barbaresco for “meatier” mushroom dishes and Loire Valley Chenin Blancs with lighter veggies. A versatile Brut Nature Val de Mer sparkling rosé from Burgundy works with everything from salad to pasta.
Why You’ll Convert: “It’s not about giving up meat,” Truman says, “but rather celebrating the amazing flavors that are possible in a vegetarian meal.”
127 MacDougal St., 212-475-2246
Cocktail king turned restaurateur Ravi DeRossi has a second vegan hit on his hands (after Avant Garden) with this jewel-box-like tapas spot and lower-level Champagne bar, Riddling Widow.
Eat: Coconut croquetas with bell pepper béchamel; fiery mushroom Diablo, which gets its heat from Japanese hot peppers; Szechuan broccoli rabe; saffron risotto; baby beets; truffle fries. Skip the oddball faux-cheese fondue (it’s made of pureed nuts).
Drink: The beer-and-wine-only bar’s specialty cocktails, such as the Mysterious Starling (Lioco Carignan, lavender, soda) and the Red Rail (beet, Tawny Port, Amaro, lime), as well as many biodynamic and natural wines by the glass or bottle.
Why You’ll Convert: Once you’ve experienced the kitchen’s magic with mushrooms and grains, you’ll never crave a hamburger again.
47 Prince St., 646-329-6380
An offshoot of the French chain Le Paradis du Fruit, this casual seafood-and-vegetable eatery offers Israeli chef Adir Cohen’s Mediterranean and Asian flavors in a bright bi-level space designed by Philippe Starck.
Eat: Black bread, which is made with activated charcoal and topped with eggplant and preserved garlic; mushrooms in a fig-balsamic glaze; quinoa seafood paella.
Drink: Rosé rules here. The house-made fruit-infused versions are particularly refreshing on warm nights.
Why You’ll Convert: Pescatarians will be satisfied with the lightly battered fish and chips, but the seasonal market veggies with Mediterranean spices make a satisfying meal on their own. The shakshuka (baked eggs with peppers) is a standout at brunch.
A version of this article appeared in the April 2017 issue of NYC&G (New York Cottages & Gardens) with the headline: Eat Your Veggies.