Previous SlideNext Slide

This high-ceilinged hangout crammed with farmhouse design flourishes stands out among the city’s vegetarian offerings for the starring role it gives, well, vegetables. Often sourced from the restaurant’s farm, they make the mock meats and predictable carbs of other plant-based menus look overwrought.

Black chickpeas and spinach are the rustic essence of themselves. Garlicky stew inspired by bourride skips the traditional Fish hero for braised parsnip and fennel.

Cocktails and snacks weave more magic. Thyme on Skins layers thyme liqueur and mastiha (the resinous Greek spirit). It’s a great match for heirloom pumpkin flatbread with a mochi-like texture and sharp goat’s curd filling.

Dessert is a choice between glitzy drinks or sweets such as classic dark chocolate cannoli. Read the (mostly vegan) wine list closely for clever, chatty recommendations that are – typically for Patsy’s – spot-on.