[EVG file photo]
Team Ravi DeRossi (Death & Co., Cienfuegos, Proletariat, etc.) opened Avant Garden, their vegan restaurant/wine bar at 130 E. Seventh St., last night, per Eater.
The chef is Andrew D'Ambrosi, who ran the kitchen at DeRossi's Carroll Gardens seafood restaurant Bergen Hill.
As DeRossi told Eater back in the spring:
D'Ambrosi put a hen of the woods mushroom dish on the menu that DeRossi, who "always hated mushrooms," loved. That dish turned out to be vegan, and so from there DeRossi had the chef begin experimenting with other vegan dishes, offering them as specials at Bergen Hill. Two years later, they've pulled together a list of about 20 that will make up Avant Garden's vegan menu. Those include things like charred onion with chimichurri and seasoned breadcrumbs, and roasted carrots with orange, honey, pumpkin seeds and quinoa, as well as that hen of the woods dish.
Here's a look at their menu…
The opening of Avant Garden coincides with DeRossi's new nonprofit, BEAST (Benefits to End Animal Suffering Today), which will host regular fundraisers for animal rights organizations.
Avant Garden takes over the storefront here just west of Avenue A from Gingersnap's Organic, who decamped to the West Village in January.
Previously on EV Grieve:
Veggie friendly Avant Garden in the works for former Gingersnap's space on East 7th Street