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[title]It’s no secret that haute vegetables are having a moment right now, from tableside carrot tartare at the luxe Eleven Madison Park to an artful sweet-potato-and-buttermilk plate at Blanca out in Bushwick. In this era of exalted produce, chef Ken Corrow has astutely honed his cooking chops in some au courant kitchens: Scandinavian-inspired Acme (where black carrots get their own showcase plate) and locavore haven Anella (which boasts a backyard greenhouse). Starting Monday at the Cleveland—a 36-seat diner kitted out with a zinc-topped bar and red oak floors—the toque will spotlight seasonal produce in approachable dishes. Roasted beets are served over Lebanese yogurt with herbs, while butternut squash two ways (roasted, pureed) accompanies roasted chicken. Desserts, like a sweet-potato cake with chocolate mousse, similarly display a passion for root vegetables. The menu’s earthy approach is also reflected in the 14-bottle wine list, highlighting biodynamic and organic bottles. Check out the menu below. 25 Cleveland Pl between Kenmare and Spring Sts (212-274-0900)
SMALL PLATES
Chopped salad ($11)
Chickpeas, marinated garden vegetables, mint, oregano, yogurt
Bulgur wheat ($10)
Yuk choy, cranberries, hazelnuts, spicy red pepper sauce
Kale ($11)
Pears, almonds, sautéed onions
Roasted beets ($8)
Beet puree, herbed labne
Cauliflower soup ($7)
Granny Smith apple, sourdough crostini
MAIN PLATES
Rubbed skirt steak ($21)
Roasted blue potato mash, cippolini onion, parsnips, chimichuri jus
Roasted chicken ($18)
Butternut squash two ways, chicken sausage
Seared branzino ($20)
Charred eggplant, Lebanese cous cous, spicy red pepper sauce
Olive pappardelle ($15)
Tomatoes, peppers, wild oregano, black olives
Barley risotto ($16)
Shredded confit duck, braised prunes, caramelized onions
FOR THE TABLE
Sautéed kale, herbs, pears, pancetta chips ($6)
Spiced french fries with shaved pecorino romano ($6)
Yuk choy, cranberry, lemon ($6)