Pure Food and Wine
(vegan, Raw Food)
54 Irving Place (at 17th & 18th St, Midtown, Manhattan)
New York City New York 10003
Hours: Daily, 5:30pm-11pm
Nearby Subway Stops: 4, 5, 6, L, N, Q, R, W at 14th St.-Union Sq.
Recommended by the Michelin Guide ⇐ © Carnivores beware: this restaurant‘s name means what it says. A disciple of the raw-food movement, Pure Food and Wine serves only raw vegan dishes. This means that to preserve vitamins, enzymes, minerals, and flavors in the food, nothing is heated above 118ºF. Dishes like a compressed heirloom tomato, fennel, and avocado salad, or a Lapsang-smoked portobello mushroom with caper potato salad don‘t just taste good, they‘re good for you—especially if you buy into the purported health benefits. Regardless, the kitchen uses only the freshest organic produce and there is no sense of deprivation with desserts like a deceptively decadent non-dairy ice cream sundae.During the summer, seating spills out to the backyard dining space ringed with greenery.
Happycow.net, timeout.com, Tripadvisor.com,
Gayot.com ⇐ © If you've never tried raw food, you're in for a treat at Pure Food & Wine, where nothing is heated above approximately 118 degrees Fahrenheit. First courses may include green papaya salad, haricots verts and heirloom cherry tomatoes while second courses might range from sweet corn and cashew tamales with chile spiced portobello to squash blossoms filled with truffle shallot cashew cheese. Desserts include lemon cheesecake.
nymag.com ⇐ © Pure is vegetarian and vegan. It serves "raw food"—organically grown fruits, vegetables, and herbs. The kitchen has no ovens, range hoods, or gas. Dishes are prepared in blenders and dehydrators, with plenty of diligent chopping and whisking. Nothing edible is heated to more than 118 degrees. Pigging out (pardon the expression) won't fatten you up, slow you down, or clog any number of things. Bet you're salivating now. But there's something seductive about being guided by an undeniably healthy looking staff cheerfully committed to a cuisine devoted to upliftment. More important, there's something life-affirming about discovering that such cuisine is not only great at wrestling deep-seated toxins, but also pretty amazing in its versatility, blasts of freshness, and its ability to both startle and gratify. You probably don't think a chocolate ganache without eggs, butter, or sugar could satisfy. But a cuisine too many assume is about denial can offer up awfully sweet rewards. — Hal Rubenstein