Go meat-free in New York on Voice Places. With professional and user reviews and searchable restaurant listings, we’re your easy-to-use guide to local vegetarian cuisine.
Sapthagiri means "Seven Hills," and this India Square spot mounts the most diverse and tasty vegetarian menu anywhere in the metropolitan area. The dosas are... More »
Mulberry Street used to mean suffering through bland penne alla vodka or lackluster veal Marsala. But now it"s an oasis for omnivores, in part thanks to Balaboosta, Einat... More »
Brought to you by the Diner and Marlow & Sons folks, Roman's is a summation of the restaurants that have gone before it: market driven, wood oven, and sustainably sourced. The... More »
Presenting food principally from Tamil Nadu and Andhra Pradesh, and eschewing the dosa-based cuisine we generally associate with southern India, Southern Spice offers a... More »
The room looks a Pinkberry crossed with a submarine. The jalapeno hush puppies are marvelously well fried, the fried trumpet mushrooms on the Greek salad look like onion... More »
This cafe, which must have once been a small Chinese carryout, is not the most comfortable place in the world, but the trans-Himalayan fare (Tibetan and Nepalese) is totally... More »
Banana Leaf is the third in Manhattan's gradually expanding collection of Sri Lankan restaurants, offering one of Gotham's most comprehensive takes on the cuisine of a... More »
Giovanni is perhaps the only master pizza-maker to have gone so unsung over the years. To best experience Luigi's, order a pie, rather than grabbing a slice that's been... More »
Specializing in the fast foods and street foods of Mumbai, this sleek little restaurant hits it out of the park. There are many New York spots for dosas and chaat, but... More »
Sure it's a Fujianese restaurant, but is it the best? Best Fuzhou is certainly among the top ten in town, a bright small space that takes its seafood very seriously. Tops in... More »
A cherry-tree leaf is fried to a sheer crackle. It conceals a single flowering fern, clipped before it could unfurl, snap peas, and a three-headed bloom of broccolini, all balancing on a wobbly cube of tofu that's been studded with petals. In case you're not getting the point, there's a pink-tinged, cherry-blossom-shaped dumpling called sakura-fu balancing on top.
'When you go to an amusement park, it's fun 'cause you don't know what's going to happen," says Amanda Cohen, the chef and owner of Dirt Candy in the East Village. "And maybe not at all restaurants, but at my restaurant, we want to shock you."
Since opening Dirt Candy in 2008, Cohen has been shocking foodies with alchemical vegetarian cuisine that can hold its own...
At the heart of every cuisine lies a starch or starches. In many cases, the leading contender is obvious, as in Italian (pasta), Nigerian (pounded white yam), Thai (rice), Mexican (tortillas), and Irish (potatoes). But in some cuisines a lead actor isn't always apparent, and the underlying starches constitute an ensemble cast. One of those is Sri Lankan.
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