NYC Restaurants: Avant-Garden
Address | 95 Avenue A 2nd floor, New York, NY 10009
A Cozy Winter Evening at Avant Garden: A Plant-Based Culinary Journey
On a chilly February evening in New York City, we ventured to Avant Garden, a celebrated plant-based restaurant nestled in the heart of the East Village. Known for its innovative and entirely vegan menu, Avant Garden has earned a reputation for transforming vegetables, grains, and legumes into culinary masterpieces. As we climbed the stairs to the restaurant, we were greeted by whimsical garden decor—hanging vines, potted plants, and soft, ambient lighting that immediately transported us into a lush, enchanted oasis. The warm, inviting atmosphere was the perfect escape from the biting cold outside.
The Ambiance: A Feast for the Senses
Stepping inside, we were enveloped in a cozy, intimate setting. The dining room was adorned with velvet banquettes in rich red and deep green hues, complemented by soft, glowing candlelight. Bouquets of fresh roses graced each table, adding a touch of romance and elegance. The space felt both luxurious and welcoming, a harmonious blend of modern sophistication and natural charm.
We were seated at a small, intimate two-top table, perfect for a quiet, romantic evening together. The ambiance was serene, with a gentle hum of conversation and the clinking of glasses creating a soothing backdrop. It was clear that Avant Garden was designed not just to feed the body but to nourish the soul.
The Meal: A Plant-Based Feast
Avant Garden’s menu is entirely plant-based, with a focus on seasonal, locally sourced ingredients. The dishes are designed to be shared, encouraging a communal dining experience that feels both thoughtful and indulgent. Our server, knowledgeable and passionate about the menu, guided us through the offerings, and we settled on a selection of dishes that promised to delight our palates.
1.
BRUSSELS (Crispy Brussels. Endive. Arugula. Fig Gastrique. Candied Walnuts)
The meal began with the BRUSSELS, a dish that redefined our expectations of this humble vegetable. The Brussels sprouts were perfectly crispy, their edges caramelized to a golden brown, while the interior remained tender. They were tossed with bitter endive and peppery arugula, creating a balance of flavors that was both bold and harmonious. The fig gastrique added a sweet-tart complexity, while the candied walnuts provided a satisfying crunch. It was a dish that celebrated the beauty of simplicity, each ingredient shining in its own right.
2.
ARTICHOKE Toast (Spinach Artichoke Puree. Black Truffle Vinaigrette. Jicama. Cashew)
Next came the ARTICHOKE Toast, a dish that felt like a luxurious twist on a classic. The toast was generously slathered with a velvety spinach artichoke puree, its richness cut by the earthy notes of black truffle vinaigrette. Thin slices of jicama added a refreshing crunch, while cashews provided a creamy, nutty finish. Topped with crisp sunchoke chips, every bite was a symphony of textures and flavors, a testament to the chef’s creativity and skill.
3.
HEN OF THE WOODS (GF, NF) (Mushroom Puree. Kohlrabi. Pickled Hon Shimeji)
The HEN OF THE WOODS was a standout dish, showcasing the depth and versatility of mushrooms. The hen of the woods mushrooms were meaty and flavorful, served atop a silky mushroom puree that added an umami-rich foundation. Thinly sliced kohlrabi provided a crisp, slightly sweet contrast, while the pickled hon shimeji mushrooms added a tangy brightness. It was a dish that felt both hearty and refined, a celebration of the humble mushroom elevated to new heights.
4.
TAMAL (Mole. Bean & Epazote Sour Cream. Jackfruit. Pickled Red Onion)
The TAMAL was a nod to traditional Mexican cuisine, reimagined with a plant-based twist. The tamal itself was soft and pillowy, its corn masa infused with the rich, complex flavors of mole. The bean and epazote sour cream added a creamy, herbaceous note, while the jackfruit provided a meaty texture that was both satisfying and unexpected. Topped with pickled red onions for a burst of acidity, this dish was a beautiful fusion of tradition and innovation.
Dessert: A Sweet Finale
No meal at Avant Garden would be complete without dessert, and the Chocolate Molten Lava Cake did not disappoint. The cake was decadent and rich, its warm, gooey center oozing with dark chocolate. It was paired with lavender plant milk ice cream, a delicate and floral contrast to the cake’s intensity. A brûléed banana added a caramelized sweetness, tying the dish together with a touch of elegance. It was the perfect ending to an unforgettable meal.
Why Avant Garden Stands Out
What sets Avant Garden apart is its ability to elevate plant-based cuisine to an art form. Each dish is thoughtfully crafted, with a focus on flavor, texture, and presentation. The restaurant’s commitment to sustainability and ethical dining is evident in every bite, proving that plant-based food can be both indulgent and nourishing.
The service was impeccable—attentive without being intrusive, and the staff’s passion for the menu was infectious. It was clear that Avant Garden is more than just a restaurant; it’s an experience, a celebration of the beauty and potential of plant-based cuisine.
Final Thoughts
As we left Avant Garden, stepping back into the cold February night, we felt a sense of warmth and satisfaction that lingered long after the meal. It was more than just dinner; it was a reminder of the power of food to bring people together, to inspire, and to delight.
Whether you’re a lifelong vegan, a curious omnivore, or simply someone who appreciates exceptional food, Avant Garden is a must-visit. It’s a place where vegetables take center stage, where every dish tells a story, and where the magic of plant-based cooking comes to life.
If you find yourself in New York City, make a reservation at Avant Garden. It’s not just a meal—it’s an experience you won’t soon forget.
