Kitchenette Uptown, New York NY

Kitchenette Uptown is filled with charm. Our table is made from a pastel painted wooden door, covered in glass. The decor reminds me a bit of Sabrina's in Philadelphia. And like Sabrina's, you can order brunch food any day of the week. On an early Sunday evening, Kitchenette Uptown was fairly empty but I imagine that is probably not the case earlier in the day. The waitstaff is friendly and prompt, and the food is delicious.





While tempted by their unusually flavored shakes (Red Velvet and Campfire S'more are among the options) I stick with a traditional chocolate milkshake ($6). Sadly the whipped cream is clearly from a can and not fresh, but the consistency of the shake is perfect. I could do with it being a bit more dark chocolatey, but for most palates they have it about right. And it is served in a mason jar!



I try the Chick Pea Burger, made with mashed chickpeas, carrots and roasted red onions and served on pita with side of tahini ($13.50). Really delicious, but also really messy to eat since the chickpea consistency is slightly closer to hummus than burger. The mild tahini compliments the burger nicely while not overwhelming it. The burger comes with a side and I ordered the butternut-squash. It lacked flavor and needed a bit of salt and perhaps some maple syrup to brighten it up.

Coming off of a week of eating totally raw, this meal was overwhelmingly filling.



My brunchmate orders the Shepherd's Pie – with ground beef, carrots and mashed potato crust ($14.00). Total comfort food, the beef is tender and the overall dish has a gentle sweetness that pulls the flavors together.



Prices are quite reasonable for New York, the vibe is fun and friendly, and the desserts look delicious (if only we had room!).


If you go:

• 1272 Amsterdam Avenue, New York, NY 10027
• Phone: (212) 531-7600
• They accept credit cards, but offer a discount if you pay with cash.
• Kitchenette Restaurant

Vedge Restaurant, Philadelphia PA

When husband/wife team Richard Landau and Kate Jacoby decided to close Horizons last July, Philadelphia lost a vegan dining treasure. Delicious food, slightly upscale yet affordable, Horizons was a place that both omnivores and vegans alike enjoyed.

Rumor has it Landau & Jacoby received an offer on the building that they could not refuse, so they closed shop and moved to 13th and Locust. Moving is not something new for this team. Horizons was originally located in Willow Grove, PA. But Landau & Jacoby decided it was time to end Horizons and reconceptualize their menu and focus more on a vegetable-based, locally sourced menu. And so, Vedge was born.

First things first, Vedge is NOT Horizons. If you go with the expectation that it is, you will be disappointed. One look at the menu and you realize that Vedge is a place for foodies. Menu words such as roasted maitake, farro, gochujang tofu, kohlrabi, carpaccio, and kimchee crema will enthrall foodies while confusing everyone else.

The second notable difference, and a bit of a surprise, are the portion sizes. As our server described, "I'd recommend ordering 2-3 items to get up to an appetizer or main course serving size. All of the plates are just slightly larger than tapas."

For my first dish, I ordered the fancy radishes, roasted & marinated, smoked tamari, nori, avocado, shishito ($8). It was very pretty to look at. The avocado was decorated with toasted sesame seeds and the strips of nori were quite playful. Radishes are not something I normally eat or enjoy, which is why I decided to try it. The marinated radishes were really good. The others were palatable, which is more than I can say for most radishes I've tasted in my life, but I feel like the price of this dish reflected the presentation more than substance. As my brunch-mate put it: "I like to go to restaurants to eat food, not look at food. This seems to be a restaurant where you're supposed to look at the food."

My brunch-mate ordered the portabella carpaccio, salsa rustica, arugula crema, olive oil, crostini ($9). The portabella was very nicely sliced, but would not have hurt from a bit more seasoning. The tiny bit of arugula crema I tasted had a nice sharp flavor that worked well with the dish, but I was not a fan of the salsa rustica.

My next course was a winner. Whipped turnips and sunchokes topped with roasted maitake mushrooms ($6). The creamy hot dish was similar to mashed potatoes in consistency, but with a hint of sweetness. And the maitakes gave it a satisfying crunch to each bite. Comfort food you can feel good about eating, and a dish with more than one bite of food.



I ordered this off of the "dirt list," which is a list of vegetable sides that changes daily, so who knows what the chances are that it will be available again. I do know that I will be doing my best to recreate this tasty side. If it's on the menu, order it!



My brunch-mate next tried the roasted maitake, creamy celery root, seared turnip, truffle, red wine($14). Given the amount of food on the plate, this is most certainly a dish that you are paying to look at. The creamy celery root was quite similar to mashed potatoes in texture and taste. The maitake was nicely prepared, but not memorable.


For dessert I ordered the "Choco-Taco," hazelnut tuile, mole ganache, burnt wood ice cream, and charred pineapple salsa ($9).
The hazelnut tuile was good but could have used a dash of salt to balance out its sweetness. The mole ganach was a nice dark bitter chocolate, but there was not enough of it for my liking. I was not a fan of the burnt wood ice cream or the charred pineapple salsa. Change those two items and we could be talking. The taco was topped with coconut whipped cream, which was nice and fluffy but left a strong coconut aftertaste.


I will be very curious to see how Vedge grows and if there is enough of a market to support the upscale vegan tapas vibe they have going. Right now the menu is a bit of a hit or miss (unlike Horizons where everything was a hit or a smashing success), but hopefully with a bit of time they will refine the menu and portion sizes. Will I dine here again for dinner? Probably not anytime soon. Will I go here for happy hour or late-night drinks & appetizers? Absolutely.


If you go:

• 1221 Locust Street
  Philadelphia, PA 19107
• Phone: 215.320.7500
• They accept credit cards.
• Vedge Restaurant

2012 Raw Foods Challenge: Retrospective

Eating raw this week was a lot easier than I expected it to be. A lot more enjoyable too. And I feel really good. No food comas, or mid-afternoon slumps. No extreme cravings or that feeling of hunger that inexplicably remains sometimes after consuming a high calorie meal.



Yesterday I ate a brownie bite that looked fantastic, but after a week of eating unprocessed raw foods it tasted gross. I almost spit it out because of the super-sugary-preservative-flavor it delivered. I did not intend to stay on a totally raw diet, and I haven't, but in the two days since the challenge ended I chose to eat totally raw for both breakfast & lunch. And I have a feeling that I may continue to keep that up. If you've ever considered eating a diet of simply raw foods, I encourage you to try it (I'm not a doctor or dietitian, so you may want to talk with yours first). Even if you're not up for a radical change, try eating raw for one meal a day. You may be surprised at how energized you feel.

One of the best things I discovered about trying a raw diet is how many vegetables, fruits and nuts I've overlooked. For instance, I discovered that burdock root isn't half bad when chopped up with carrot sticks & served with dip (pictured above). And I've also discovered that eating raw doesn't have to be super complicated and you don't need to run out and buy any special kitchen gadgets to do it.



At the end of the day, moderation in any food choices seems to make the most sense. And perhaps that's what I liked about eating raw, it encouraged me to incorporate new foods and expand my diet.


Almost Raw Salad

Ingredients
3-4 cups of spinach
1-2 leaves of swiss chard
handful of raspberries
1oz soft herb goat cheese
1 cup adzuki beans
1/4 cup of mango chopped into small pieces
1/4 cup pomegranates
juice of 1/2 a lime


Rise & dry greens. Break cheese into small pieces & coat the greens. Mix together all the other ingredients and squeeze lime juice over everything.

2012 Raw Foods Challenge, Day 7

Raw Foods Challenge, day 7.

Today is the last day of the challenge. If it had been the first, I probably would have put off eating raw so I'm glad it was the last.




I met brunch mates for breakfast at a diner. I planned ahead and had a delicious smoothie with fruits, greens, and coconut water. At the diner I decided that I would eat non-raw if I wanted to, but instead decided to order grapefruit.


For lunch I had some nuts, honey, raw cheese, and fruit. I've found this to be such an easy lunch and does not get old because it is easy to vary the type of nuts & fruit (and to a lesser extent the raw cheese). Usually after lunch I usually crave something sweet, but the honey is sweet enough to satisfy that desire.


For dinner I had Brad's Raw Sun Dried Tomato Chips with Awesome Food's Egg-less Salad and a Citrus Kombucha. The salad has a nice crunch of celery and great mix of spices. It tastes great with the chips, I only wish that raw prepared foods were not so expensive. The combined retail price of these three items cost $16.07. Fine for a treat, but not an everyday meal.

Later in the day, I bought some raw mango slices to snack on. I've had mango slices before. Neither liked or dislike them, just neutral. But today they taste amazing. Not sure if my taste-buds have opened up or if I just got an especially good batch. I am thinking it is the former.

Overall I've really enjoyed experiencing a raw foods diet. Trying it for a week is a challenge that while difficult at first, is not impossible by any means. This experience has made me more conscious about foods and how they make me feel. I already was what most people would consider a healthy eater, but eating raw has opened my eyes to a whole new perspective on food.

2012 Raw Foods Challenge, Day 6

Day 6. I had a smoothie with fruit & greens for breakfast. Raw trek mix, fruit & honey for lunch, and raw guacamole with Brad's Sun Dried Tomato Chips. I don't really like these chips on their own, but with the right pairing the flavor explodes. They are really good with guacamole.




Raw Guacamole

Ingredients
1 avocado
juice from 1/2 fresh lime
lemon pepper
1 tablespoon chopped onion (optional)
dash of sea salt (optional)

Mash everything together until smooth & creamy. Serves 1-2.

2012 Raw Foods Challenge, Day 5

Day 5. I was not very hungry today. Not sure why. But I felt satisfied by all that I did eat, and when I broke down the nutritional information for today, I was a little low on protein but otherwise good.

Breakfast was kombucha and some clementines.






For lunch, I ate this:



For dinner I had leftover salad, some Go Raw Trek Mix, a bit more cheese & honey, and this smoothie:


Ingredients
1 banana
handful of frozen strawberries
handful of frozen blueberries
1 cup of spinach
1 container of TJ's mango puree
1 tbs. of ground flaxseed
coconut water (less water='soft serve style' more water='drinkable')
pomegranate seeds

Blend everything except for the pomegranate seeds. Pour into glass & sprinkle seeds on top.

2012 Raw Foods Challenge, Day 4

Day four started with oatmeal. Soaked oats are not at all like cooked oatmeal that's cold. When you eat cooked oatmeal when it's cold, it's usually a solid lump. Raw soaked oatmeal's texture is much more like hot oatmeal. But you need to plan ahead on this one for it to turn out right.



Ingredients:

1/4 cup of oatmeal
1/2 cup of water
dash of cinnamon
raw honey to taste
fresh or dried berries


1 day before you want to eat it, mix the oatmeal, water and cinnamon. When blended, put into the fridge. Give it a stir once or twice over the next 24 hours. The next morning add the berries & eat!


For lunch I had almonds, clementines, honeycomb, and cheese.
And for dinner I made a salad:


Ingredients:
about 2 cups of spinach
lemon-cashew dressing (See: the "pasta sauce" recipe from Day 3's dinner)
handful of raspberries
handful of blueberries
carrot
grape tomatoes


Toss everything together & coat with the lemon-cashew dressing.