At first glance, Village Coffee has all the trimmings of a classic coffee house, from the colorful walls hung with local artwork to the to the exposed brick and the whirr or the espresso machine. But behind all that is a full menu of eclectic cuisine. That menu presents crispy pressed paninis as well as a handful of Indian-inspired dishes made with tender cuts of lamb. Open early and on into the evening, the shop makes BLTs, cups of coffee, and specialty beverages, such as a peanut butter hot chocolate.
Though the idea of shared plates most often conjures up images of dainty Spanish tapas, the communal meals at Lalibela Ethiopian Restaurant are hardly suitable for passing. Instead, everyone sits around and digs right into a giant platter called a beyainatu, which translates to ?a little bit of this, and a little bit of that.? Diners tear off pieces of flat, spongy bread known as injera and scoop up dollops of rich stews. Ethiopia?s signature dish, doro wat, is a mouth-warming union of chicken, traditional berbere spices, and hard-boiled egg. Each entree comes paired with two vegan sides, such as the curried vegetables of tikil gomen or the slow-cooked chickpeas and herbs of shiro. The chefs work particularly well with lamb and seafood, which best show off delicate hints of saut?ed herbs and chilis.
Carrying a pita, a diner approaches a salad bar brimming with pickled condiments, crunchy vegetables, and sauces. Without even speaking to someone behind the counter, the diner lifts the spoon and festoons a pita with a pile of fresh toppings, ready to start the meal anew. At most restaurants, this could get you kicked out, but at Maoz Vegetarian, it?s not only overlooked, but also encouraged. After choosing from such vegetarian and vegan-friendly options as gluten-free falafel and vegan shawarma atop pita pockets or salads, diners head to the stainless-steel salad bar. Belgian fries?a thick-cut version of their french cousins?and mounds of sweet-potato fries complement sandwiches and salads along with green-chili sauce, tahini, yogurt sauce, and salsa for dipping and boosting the self-esteem of napkins.
While feasting, diners sit atop benches at long, shared tables that emulate the communal lunch joints of old in the unabashedly modern chain of restaurants, which was founded in Amsterdam two decades ago. Mirroring the eatery?s fresh, stylish food, the interior at Maoz features green tiled walls and steel fixtures illuminated by hanging lamps.
Longtime friends Craig Cochran and Michael Pease have a lot in common. Not only do their mothers both have the same name, Terri, but they both believe that healthy food should be just as accessible as fast food. So in honor of the mothers who taught them the importance of nourishing their bodies, they opened Terri, a quick-service eatery that serves up nothing but vegetarian meals, all certified kosher and centered on nutrient-rich "superfoods." Their vegetarian menu may read as meaty—it includes items such as meatball subs and chicken caesar wraps—but herbivores can rest assured. All their dishes are meat-free, and as a result possess very low levels of saturated fat. In the place of animal products, they cook smoked tofu, soy bacon, and other vegetable-based proteins to lend a meaty texture to quesadillas, salads, and sandwiches. Guests can pair their healthy meals—some of which are also gluten- and soy-free—with fresh smoothies and juices, and conclude them with decadent chocolate cupcakes or apple cider doughnuts. For those looking for a fresh start, Terri also offers several flavors of its signature juice cleanse, which is made using cold-pressed fruit and veggies.
When cupcake mania hit New York City, thousands of New Yorkers indulged in the updated dessert. The lines of people waiting for shrink-zapped cake included New Yorkers of every variety with a couple exceptions: people with food allergies and those eschewing the use of animal products. Fed up with the lackluster, dry cupcakes bearing the vegan name, baker Erin McKenna decided to create desserts that not only catered to a range of dietary needs, but were just as rich, chewy, and moist as the classic versions. The results have gained her acclaim from the Wall Street Journal, numerous vegetarian media outlets, and celebrities such as Anne Hathaway, who served BabyCakes on her wedding day. McKenna proudly displays the health-conscious ingredients that her recipes call for, from her gluten-free brownies to her cupcakes made with spelt—a complex grain with higher levels of protein than wheat. She avoids the use of eggs and dairy in all of her desserts, and uses natural agave to add sweetness to her muffins, traditional apple pie, and flaky biscuits. Clients can try their hand at her recipes through a pair of cookbooks, or by buying premade mixes.
Hummus Place has built its menu around its titular dish—so it’s no surprise that the staffers have hunted far and wide for the smallest, most circular chickpeas, which they claim make the best hummus blend. The New York Times agrees, calling the dish "eerily smooth" with sesame and garlic "in a state of equilibrium." Water, tahini, olive oil, and lemon round out the recipe—served with fresh pitas from the bakery.
"When we first opened, we had only hummus on the menu," Hummus Place owner Ori Apple told CBS's Tony Tantillo’s Dining Deal. "Three different kinds of topping: tahini, chickpeas, and fava beans." Today, the kosher menu showcases five blends alongside dishes such as veggie-loaded couscous, falafel, and shakshuka—a stew with tomatoes, peppers, onion, and eggplant, finished off with two over-easy eggs. Dessert selections bring out dulcet notes of dry kadaif buried beneath vanilla-infused ricotta and the faint notes of "Happy Birthday" hummed by a date tahini cake dished up with apple confit.