"But the city is many things, and one of them is a mecca for vegetarian dining. There have been pockets of vegetable-forward restaurants since the '70s, with places like the much-loved, but long-gone, Angelica Kitchen and Pure Food and Wine. Those forerunners birthed a movement because today, even classically carnivorous steakhouses and burger joints cater to diners who avoid meat, but there are also enough places dedicated entirely to vegetarians."
"Expect dishes like injera nachos topped with a housemade berbere cheese sauce, black beans, guacamole, and pico de gallo as well as tibs, normally made with stir-fried meat, but here made from either mushrooms or seitan. Food here is best shared, but if you're not with a group, get a sampling of it all with one of their platters that offer a handful of stews and stir-fries accompanied by rice or injera, the spongy flatbread made from teff flour that's naturally gluten-free."
New York City hosts a long-established vegetarian dining scene dating back to the 1970s with early spots like Angelica Kitchen and Pure Food and Wine. Vegetarian options now appear across exclusive meat-free restaurants and mainstream steakhouses and burger joints that accommodate plant-based diners. Offerings span ultra-spicy Szechuan dry pots to refined seven-course tasting menus, plus neighborhood establishments serving modern, meat-free Ethiopian cuisine. Prospect Heights features a restaurant by Romeo and Milka Regalli with injera nachos, berbere cheese sauce, mushroom or seitan tibs, and sharing platters of stews and stir-fries accompanied by rice or teff-based injera.
Read at Conde Nast Traveler
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