Being a vegetarian in New York isn't the challenge it used to be, but that doesn't mean it's always easy. Sure, most restaurants these days offer one or two decent vegetarian options, but sometimes you don't want the pasta or a meal made cobbled together from side dishes. With that in mind, here are 60 recommendations for restaurants that accommodate vegetarians without disappointing carnivores.
'otto' on Serious Eats
Here's a question we get time and again: where can I take a date for good food without breaking the bank? And can I do it without looking like a cheapskate? Yes you can, and here are 40 ways to do so.
This Caramel Panna Cotta ($10) comes back on the menu every autumn at Otto.
As National Ice Cream Month draws to a close this week, we'd like to leave our readers with one last icy, creamy, and delicious gift. Here are the SE staffers' favorite ice creams in NYC (although some of us had a hard time deciding on just one).
To say we're gelato freaks at SE HQ is putting it lightly—and we know we're not alone. So where do we go when we want consistently amazing gelato in flavors that sing? Take a look at our favorites.
We have a working theory at Serious Eats that the West Village is the best single neighborhood in New York for ice cream and gelato. Between the phenomenal gelaterie Grom and L'Arte, the crazy goat's milk soft-serve at Victory Garden, and unbelievable ice cream, gelato, and soft-serve on restaurants' dessert menus, the West Village would be our choice for an ice cream crawl that covers barely more than a few blocks—but gets you some of the best frozen treats in the city.
I don't mind taking in tourists at all—I love showing them the best my city has to offer—but it can be a challenge to bring them to just the right places. If I'm eating out with a friend who lives here I don't mind taking a chance on something new, but I want my guest's experience to be perfect. Here's a great way to spend an afternoon with your guest walking and eating around the West Village and Soho. And if you're visiting town, feel free to take this walk without a guide. You can do so in the comfort that you'll be eating just like a real New Yorker.
Spring is happening in New York, and we couldn't be more excited (no, really look at slide 1—we're really excited). Tender, green vegetables are the order of the day, and we've already started chowing down. Of course Spring still has a long way to go, so we haven't devoured all our favorite veggies yet, but these have made a fine start to the season. Click through the slideshow to see all the early seasonal dishes we've loved lately.
If I had it my way, dinner every single night of the week would end with one of Meredith Kurtzman's dreamy gelato concoctions. But until then I just get myself to Otto as often as possible.
Currently on the menu is Torta Pinza ($8.50), a polenta tart that eats like a cake; it's dense and packed with equal proportions of chopped dried figs, tender pignoli nuts, diced apples and an unmistakeable dose of grappa.
In the Serious Eats Neighborhood Guide series, we've asked SE editors and staff to tell us about where they eat in their own neighborhoods. Here's Sugar Rush columnist Kathy YL Chan sharing her go-tos in the West Village.
The holiday season brings with it all sorts of rich tastes and smells: eggnog and warm apple cider; the scent of baking cookies and gingerbread; cozy spices of cinnamon and nutmeg. But then there's peppermint, and the million different ways restaurants, bakeries and coffee shops in this city incorporate it into desserts. From housemade peppermint patties to candy cane ice cream, deciding where to start is the hardest part. Check our ten of our favorites.
We're no strangers to pumpkin ice cream and gelato. Between the months of October and December each year, my love for any other flavor takes a backseat. We've done roundups on ten spots for pumpkin ice cream and the occasional feature on pumpkin gelato around town. But now there's two more we must add to the growing list.
At Otto there's always one dessert on the menu that isn't primarily gelato-based (though there will always be a gelato or sorbet component!). I dropped in over the weekend and was delighted to find Spiced Caramel Panna Cotta ($8) as one of the current fall offerings.
I might be rushing things a bit, but the cool fall weather has me envisioning apple cider, and then winter... which brings with it all things minty. Hello, Peppermint Chip Gelato at Otto!
Summer is here to stay, and while you may be tempted to huddle inside in the air conditioning, it's worth stepping out into the city for one of these frozen treats. Ice cream, gelato, soft-serve; it's hard to say which we like more. So we rounded up our favorite scoops, swirls, and (ice cream) sandwiches in New York City: some old friends, and some new favorites.
Who doesn't like cream? Freshly whipped, thick and barely sweetened is how I prefer it, whether it's topping off a lush banana cream pie at Blue Smoke Bake Shop or served atop the chocolate mousse from Buvette. But it's excellent in all forms, including at Otto, where you get straight-up cream in the form of the Huckleberry-Mascarpone Cream Gelato. Break out the spoons!
While I would feel awkward going into Otto to have just vegetable side dishes ($5 each) as my entree, I've been doing this as part of my takeout meals for years. Known primarily for pasta and pizza, Otto is really best for their vegetable sides—one of my favorite parts (excluding gelato) of the menu.
After this long and arduous winter, we've finally had a few ice cream-worthy days. (Not that I have any problem eating ice cream in the cold. But you know what I'm saying, eaters.) In honor of the spring we have waited for so long, here are ten of my favorite frozen treats—from granitas and gelato to coffee malts and killer soft-serve.
Escarole is one of my favorite types of greens to use at home when preparing a salad. And for this reason, I tend to keep a sharp eye out for escarole salads in restaurants to pick up ideas and inspirations. Two places in particular have versions so good that I return for them time after time.