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.
Loving Hut’s name suits its peaceful mission: to create healthy dishes that benefit the body and show respect for the environment. Using vegan ingredients such as soy-based proteins and fresh vegetables, the chefs at each location create a unique menu of gourmet cuisine that serves as an accessible introduction to a plant-based diet; several of the restaurant's offerings can be made gluten-free as well. Vegan sandwiches and Asian-influenced noodle dishes and appetizers are paired with drinks such as smoothies and teas, each of them more refreshing than getting sprayed in the face with a seltzer bottle.
Executive chef Vipul Bhasin brings more than 18 years of global cooking experience to Coriander. Eschewing many modern marvels of meal making, Bhasin cooks his cuisine with traditional Indian appliances such as the tandoor oven, the kadai cast-iron pot, and the Aishwarya Rai smoldering gaze in his one-man quest to put microwave repairmen out of work. This passion for tradition is reflected in Coriander's décor: adorning the brightly painted walls are handmade tapestries representing different regions of India, including an astonishingly lifelike one that resembles a parking lot outside an Indian restaurant (look closely and it almost seems to move). Patrons can also unfurl the bamboo blinds between each of the restaurant's booths for a stronger secret-sharing shield than stage whispering.
Owner and Head Chef Tim Lan draws from his culinary training in Southern China and his travels across the globe to craft a menu that fuses the best of Asian, American, Italian, and French cuisines. Guests take places at tables clad in crisp, white linens before being serenaded with soft classical music⎯suggested by dining experts as a natural way to increase feelings of fanciness.
Diners receive elegantly plated feasts of lobster ravioli, lightly breaded general tso's chicken, and crab-cake sandwiches free of harmful trans-fats and crafted from many organic, hormone-free ingredients. Vegetarian plates and gluten-free options, such as brown-rice pasta with salmon and pesto, satisfy both taste buds and dietary demands.
Following the lead of Arnold Kauffman, Arnold's Way is the path to a healthier lifestyle through the consumption of living foods. Over the years, Kauffman has influenced countless visitors, vegans, and raw foodists who have embraced his way of life. At Arnold's Way, he shares his knowledge on a menu of living foods such as his signature green shake, which he says both helps promote weight loss and good health. The kitchen also prepares a host of raw soups, sandwiches, and even pastas made from spiral-shaped zucchini.