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Carrying a pita, a diner approaches a salad bar brimming with pickled condiments, crunchy vegetables, and sauces. Without paying or even speaking to someone behind the counter, the diner lifts the spoon and festoons the 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 fried eggplant, pita wraps or salads 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 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, 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 and baby pictures of supernovas.
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