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Vegans who've tired of crunchy clubhouses should appreciate this upscale bistro from Blossom owner Ronen Seri. White banquettes strewn with colorful throw pillows occupy one of the two dining rooms, in which you can peruse the lineup of Blossom holdovers and new creations. Seitan scaloppine—soy cutlets in a white wine, lemon and caper sauce—and a "bacon cheeseburger" join mushroom-spiked “seafood” risotto on the meat-free menu. An organic wine-and-beer list rounds out the earth-friendly offerings.