Half our plant-based bookings come from groups where most people eat meat. They choose it anyway, because the food is good. Here is how we build it.
Start with fire, not substitutes
We do not try to imitate meat. We roast, char and smoke vegetables until they are the best version of themselves: cauliflower with harissa, eggplant with miso, leeks with romesco.
The six dishes meat-eaters order first
Harissa roast cauliflower
Miso roast eggplant
Wild mushroom ragù with polenta
Corn fritters with avocado
Crispy potatoes and greens
Dark chocolate pot with olive oil
Nearly all of it can be made gluten-free, and every dish is labelled on the day.
Kenji
Executive chef
Cooked across Tokyo, Lyon and London before moving to New York. Runs the menus, the fire pits and the tastings.
