H O S T E D
Why have breakfast at Tiffany’s when you can spoil yourself with something even better? Like a superbly healthy one at @abcvnyc.
This stylish place (upcycling has never looked so chic) under the Jean Georges Restaurants group uses only plant-based, non-GMO, sustainable, artisanal and organic produce in their food. They source these from small and family farms located near and far that meet their strict criteria.
There’s probably no one more suitable to head the kitchen here than @chefnealh who’s been a vegetarian since he was eight years old. He was headhunted by @chefjgv who use to dine at his now-defunct restaurant a number of times. Smart move by Chef JG considering how wildly popular AbcV has become, especially with the ladies.
I too enjoyed the various made-from-scratch dishes served that morning when Chef hosted us for breakfast. Surprisingly for dishes so unbelievably wholesome (the kitchen team works closely with an in-house dietician to develop the menu), the taste was astonishingly delicious thanks to creative twists and unexpected touches. I will post more about each one soon but if you take the coconut yogurt as an example, you’ll know what I mean. It was dressed in fresh berries, rhubarb lime jam, pistachio granola and surprise, surprise, Thai basil ($19). Definitely not straightforward but the combination worked like a dream. And the texture of that coconut yogurt was so light and airy, it felt like I was spooning up clouds.