TASTE TEST AVANT GARDEN

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 Just steps away from Tompkins Square park sits Avant Garden, East Village’s latest answer to the vegan food craze. The 30-seat restaurant is rustic but cozy, with tables and a counter option with perfect views of an open-style kitchen. The newest restaurant for Chef Andrew D’ambrosi (of Bergen Hill), Avant Garden’s menu is split into three sections: toast (served on bread from Balthazar!), cold, and hot. Standouts include a butternut squash farro risotto and a colorful beet salad—Avant Garden is a fine substitute for your decidedly non-vegan diet.

Photos by Olivia Cohen

 


TOMATO JAM
Pickled peach, tomato, almond ricotta, basil
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BEETS
Mango, Avocado, black sesame, tamari, tobanjan, lime
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QUINOA TABOULEH
Apricot, couscous, onion, preserved lemon, pumpkin seeds
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MARINATED MUSHROOMS
Frisée, jalapeno, radish, white soy ponzu, shiitake chips
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ROASTED CAULIFLOWER
Raisins, capers, pine nut, concorde grape
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Avant Garden is located at 30 East 7th St.

For reservations, call 646-922-7948