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Chef Amanda Cohen was an advocate of vegetable- and plant-based cooking long before it was cool, and her Lower East Side flagship continues to flourish as a pioneer in ethical eating with refined technique. Now, it enters an exciting new chapter in its long history. A single tasting menu yields a breadth of dishes that never masquerade as meat. Beet carpaccio with horseradish and pecorino is a superb effort, while carrot marinara pizza with carrot pepperoni is spellbinding.
Dessert, too, follows in the same imaginative vein. An espresso cookie capped with Brussels sprout-caramel and white chocolate is a testament to the team's ingenuity. A meal of this caliber is a true experience and guests are sure to leave feeling nourished.