When a chef takes vegetarian lunch seriously
Restaurant: abcv NYC
Chef: Jean-Georges Vongerichten
Shallot and herb labneh, and sunchoke chips
Labneh is always refreshing, hard not to get right, light, and the perfect appetizer. The chips had more oil than I’d like but with the cucumbers, it worked.
Dosa with yogurt, and avocado sprouts salad
The dosa was spot on. The texture and flavors were as good as at a South Indian restaurant. I had never had dosa with a yogurt sauce till at abcv, and it was amazing. The salad added some needed flair.
Avocado lettuce cups, toasted cumin, serrano and lime, pepitas (i.e., pumpkin)