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After one high-profile departure, several delays and endless anticipation, New York’s flexitarians have a place to call their own. Broadway East, whose “modern vegetarian” cuisine caters equally to vegetarians and meat-eaters, has finally opened its doors. Chef Lee Gross, most recently chef de cuisine of L.A.’s macrobiotic M Café de Chaya, is the name behind the plant-based, locally sourced menu—highlights include cauliflower frito misto, Peking tofu and “roasted chicken” made from kasha and braised with horseradish jus. Plants aren’t only on the menu: The restaurant, which carbonates its own water (not a bottle in sight) and boasts a bar made from recycled water tower wood, has a soil-based “living wall” in its dining room featuring 240 square feet of plants. A literal breath of fresh air for the hood developing a culinary, not carbon, footprint.

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Chinatown restaurants, American restaurants, Health restaurants, Vegetarian restaurants, Seasonal restaurants