by Cesare Zucca –
New York. Years ago Westville was born, a tiny restaurant in the heart of Chelsea. More than 30 vegetable-based dishes, in the name of healthy, fresh and seasonal. A plate with four vegetables of your choice for only 16 dollars and… watch the blackboard, when a vegetable is crossed out, it is useless to ask for it.
Reservations are not accepted and the wait could be long, but, I assure you, it’s worth it: everything is excellent, including the unmissable mint lemonade.
Westville has made history, today it is present in 7 locations and has given rise to a new wave of vegetarian, vegan, raw food or simply healthier restaurants.
Here they are.
By Chloe, chef Chloe Coscarelli, a prophetess of vegan cuisine, serves her famous ‘fake’ burger with tempeh lentils, walnuts, onions, potato bread and beetroot ketchup. A real delight.
abcV The capital V stands for ‘vegetarian’ and the menu does not betray the choice, supported by a whirlwind of vegetables, herbs and fruit. Vegan and gluten free choices. Roasted beets with dijon sauce and mashed avocado are fantastic.
The Butcher’s Daughter Vegetarian, vegan and gluten-free options signed by Joia Carlton.
The main dish is: ‘Best Kale Salad’, a triumph of kale (a beneficial species of black cabbage, a source of calcium and an excellent ally for reducing cholesterol and improving cellular detoxification functions) It is served with avocado, green apple, sunflower, tahini and a pinch of brown sugar. In my opinion, one of the best healthy salads in NY.
Superiority Burger Trendy fast food. Vegan burger with quinoa “meat”, walnuts and soybeans. and the colossal megamouth, a classic, or almost.
Dirt Candy
Vegan magic by Amanda Cohen, the first vegetarian chef to participate in Iron Chef Her restaurant was decreed by New York Magazine, ‘Best restaurant on the Lower East Side’ Her ‘taos’ are lettuce leaves to be stuffed as desired, with other chopped vegetables, rice, avocado.
There I tried an amazing chocolate and onion dessert.
The Little Beet and The Little Beet Table
Chef Franklin Becker, diagnosed with diabetes at the age of 27, reacted by inventing a completely gluten-free, healthy, tasty menu full of ‘do-it-yourself’ dishes. Among my favorites: the kale, white bean and parmesan soup, the grilled sea bass with fennel and shallot sauce and the tasty tuna, millet and avocado tataki.
Grand finale with a dive into an almost Parisian bistro.
Cafè Gitane serves exceptional gourmet salads and rich Moroccan-inspired couscous, with peppers, potatoes, raisins, toasted pine nuts, aubergines and hummus, your (healthy) lunch is served! Do you want to do it yourself?
Dive into the ‘healthy’ paradise of one of the numerous Whoole Foods Markets where you will find huge areas of wholesome and healthy products, raw or cooked, from all over the world. ‘Self-service’ salads are a real temptation, put everything that attracts you on your plate.
You pay by weight.
