In New York, we visited NIX, a vegetarian restaurant in Lower Manhattan that was recently awarded its first Michelin star.
K and I are what you’d call ‘flexitarians’. We limit our meat intake to two or three days a week – the other days we balance out our diet with vegetables. So when we were in New York we couldn’t wait to try NIX.
One of their most popular dishes, is their tandoor bread with dips. We try the onion dip with pickled cippolinis. We are crazy about this dish! The tandoor is soft and fluffy and the dips are so deliciously creamy we had to order a second plate.
We continue with a light starter of market lettuces with apples, herbs and flowers and the flavorful kabocha squash dumplings with celery and chili oil. The latter is an example of the creativity we need with vegetarian cuisine. My mother (a vegetarian) would love the dumpling!
For our mains, we go with the cauliflower tempura with steamed buns and pickles (one of my new favorite buns) and the beet burger with horseradish cream, apples and cucumber. The beet even had a nice char and was juicy and the horseradish cream went beautifully with it..
For dessert we order the citrus salad with coconut tapioca and spiced syrup.
I’m sad we don’t have a concept like this in The Netherlands – we really need this innovation here. I guess we’re going to have to visit New York again soon!