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  • Photograph: Andrew Fladeboe

    100bestVegFriendlybhojan1

    Gujarati thali at Bhojan

  • Photograph: Andrew Fladeboe

    100bestVegFriendlycafekatja1

    Quark dumplings at Cafe Katja

  • Photograph: Jenna Andrews

    100bestVegFriendlyelolomega5

    Zucchini and cheese pupusas at El Olomega

  • Photograph: Andrew Fladeboe

    100bestVegFriendlyhechoendumbo1

    Queso fundido de huitlacoche at Hecho en Dumbo

  • Photograph: Caroline Voagen Nelson

    100bestVegFriendlypurefoodandwine01

    Hazelnut and mushroom crostini at Pure Food and Wine

  • Photograph: Sean Ellingson

    100bestVegFriendlyradish7

    Radish salad at Radish

  • Photograph: Andrew Fladeboe

    100bestVegFriendlyredcat3

    Tempura green beans at the Red Cat

Photograph: Andrew Fladeboe

100bestVegFriendlybhojan1

Gujarati thali at Bhojan

Gujarati thali at Bhojan

Curry Hill's kosher-vegetarian standout Bhojan offers the city's best lunchtime thali. The dizzying spread includes creamy saag paneer, soothing dal (lentils) or spicy curried potatoes and eggplant, with sides of blistered chapati (flatbread), chutneys and shrikhand (strained yogurt spiced with saffron). 102 Lexington Ave between 27th and 28th Sts (212-213-9615, bhojanny.com). $8 (Mon--Fri at lunch).

Quark dumplings at Cafe Katja
What makes this Austrian side dish so compulsively tangy? That would be the namesake quark, a smooth unripened cow's-milk cheese (sourced from Appel Farms in Washington State) that lends the gnocchi-like dumplings their mild flavor and creamy texture. 79 Orchard St between Broome and Grand Sts (212-219-9545, cafe-katja.com). $5.

Zucchini and cheese pupusas at El Olomega
These hearty Salvadoran snacks—sold seasonally in Red Hook Park—don't need meat to shine. Dense, crisped-up corn cakes house a gooey mess of mozzarella and coriander-and-annatto-seasoned squash, complimented by toppings like sliced jalapeos, tangy tomato sauce and crunchy hot-sauce-spiked cabbage slaw. Red Hook Park, Bay St at Clinton St, Red Hook, Brooklyn (elolomega.com). Open through Oct 31. Two for $5.

Queso fundido de huitlacoche at Hecho en Dumbo
This addictive dish is Mexico's answer to fondue. Truffle-like huitlacoche (a fungus that grows on corn) is sauted with the minty Mexican herb epazote and folded into a bubbling blend of house-made queso Oaxaca and mild asadero cheese. Ladle the resulting fusion onto warm flour tortillas with a spoonful of freshly made salsa. 354 Bowery between Great Jones and E 4th Sts (212-937-4245, hechoendumbo.com). $9.

Hazelnut and mushroom crostini at Pure Food and Wine
These rich, intensely flavorful crostini are proof positive that vegan and raw foods needn't be any less decadent than their meaty counterparts. Piled atop a crunchy hazelnut cracker are sliced cremini mushrooms drizzled with a tart apple-cider reduction and a dollop of shallot-infused caper barnaise (the creaminess comes from hydrated, pureed macadamia nuts). The result is an appetizer that's virtuous and indulgent all at once. 54 Irving Pl between 17th and 18th Sts (212-477-1010, purefoodandwine.com). $14.

Radish salad at Radish
The signature dish at this locally minded takeout shop is a sweet and spicy mix of snappy and colorful radish slices (watermelon, daikon and French breakfast varieties are all used), plus poblano peppers, bathed in sesame-oil dressing. Fruity strips of mango, tangy red onion and black sesame seeds temper the heat. 158 Bedford Ave between North 8th and 9th Sts, Williamsburg, Brooklyn (718-782-2744, radishnyc.com). $6.50 per half pound.

Tempura green beans at the Red Cat
Skip the fries and go straight for this play on a classic fritti plate. Translucent tempura batter lightly coats each slender, still-crisp green bean, while a hot-mustard dipping sauce adds spice to every delicious spear. 227 Tenth Ave between 23rd and 24th Sts (212-242-1122, redcatrestaurants.com). $9.

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Fuego Grande
Fuego Grande

Radish salad at Radish - The signature salad at the Willaimsburg locavore haunt is refreshing and tasty, but it is not as interesting as the venue itself. Their focus on what's in season is put front and center with a black board of what's fresh artistically rendered. Worth a visit.