"Surprise in Chicago: A Vegetarian Wow"
These dishes sound really good. Perhaps restaurants like this will help people understand that vegetarianism doesn't have to mean salad.
Excerpts:
To date, there have been barely a handful of vegetarian restaurants in the United States that would tempt the average nonvegetarian; most might as well post a "meat-eaters keep out" sign on their doors. People who wanted to eat extraordinary vegetarian food knew that often their best bet was to visit an establishment run by a great chef and ask for a special menu. The results were predictable: pricey and fabulous.
But a new restaurant, Green Zebra, offers what amounts to four-star vegetarian food almost exclusively. In business since April, it is not in New York or San Francisco but in Chicago, a city best known for its steak houses and hot dogs. ...
Green Zebra is wowing vegans, vegetarians and even omnivores with dishes like avocado panna cotta with tomatoes, a silky-smooth concoction with the tomatoes' acidity providing a welcome punch. Then there's the poached egg on a bed of well-seasoned lentils and garlicky spinach purée, with a crisp piece of sourdough toast, a luxurious dish made with simple ingredients. Or maybe roast shiitakes rolled with cabbage and potatoes, pan-fried and topped with a butter emulsion — the ultimate egg roll.
Excerpts:
To date, there have been barely a handful of vegetarian restaurants in the United States that would tempt the average nonvegetarian; most might as well post a "meat-eaters keep out" sign on their doors. People who wanted to eat extraordinary vegetarian food knew that often their best bet was to visit an establishment run by a great chef and ask for a special menu. The results were predictable: pricey and fabulous.
But a new restaurant, Green Zebra, offers what amounts to four-star vegetarian food almost exclusively. In business since April, it is not in New York or San Francisco but in Chicago, a city best known for its steak houses and hot dogs. ...
Green Zebra is wowing vegans, vegetarians and even omnivores with dishes like avocado panna cotta with tomatoes, a silky-smooth concoction with the tomatoes' acidity providing a welcome punch. Then there's the poached egg on a bed of well-seasoned lentils and garlicky spinach purée, with a crisp piece of sourdough toast, a luxurious dish made with simple ingredients. Or maybe roast shiitakes rolled with cabbage and potatoes, pan-fried and topped with a butter emulsion — the ultimate egg roll.
// 8/04/2004 
