A Bright Light in Union Square

Union Square Café has become a sought-after destination since Danny Meyer opened this American eatery in 1985.  This bi-level cozy yet chic establishment in the heart of Washington Square entices diners with their fabulous, fresh and creative fare making it Zagat’s #1 ranked Most Poplar restaurant in New York for an unprecendented 8 years!  Of course, don’t forget its acclaimed sister restaurants either, like Gramercy Tavern and Eleven Madison Park...

Bread, olive oil, olives and
a Tipsy Vegan!

I had the pleasure of eating there last Wednesday night with my sister, sister-in-law, cousin and his fiance.  The waiter got a kick out of me as I ordered my signature drink, The Tipsy Vegan ~ top shelf tequila (usually Patron) with fresh lime juice and a splash of pineapple on the rocks.  If that’s not your thing, there are plenty of wines, by the glass or bottle, and creative cocktails to choose from.  A trio of fresh breads, marinated olives and an herb-infused olive oil (literally the best I have ever had) kept us happy while we took time deciding on our meals.
As a vegan, I had to modify many of the different dishes that interested me, but they were happy to accommodate.  For starters I enjoyed the Cara Cara Oranges with pine nuts in a fennel vinaigrette with pieces of finely chopped fennel.  It was hard to believe it was winter in New York with such a vibrant mix of flavors (which also plated beautifully.)  At my cousin’s urging, I also got a side of the salt-baked fried sunchokes, though I stayed clear of the chili aioli dipping sauce.  These were the best sunchokes I ever had!  They had a nutty, woody, savory flavor and the consistency of perfectly roasted potatoes.  I should have ordered seconds.

Cara Cara Oranges

I saw that one of the non-vegan entrees came with a shaved brussel sprout & apple salad, but I wasn’t able to order it alone, so I considered some of the sides listed on the menu: wilted insalata tricolore, grilled sweet red onions and warm garlic potato chips (I heard they are phenomenal.) The waiter did offer to make me a vegetable plate but I decided to make my own entree, a combination plate of wilted spinach, sauteed broccoli rabe and rosemary cannellini beans.  Everything was well prepared and deftly seasoned.  It was exactly what I had hoped it would be.
To learn more about Union Square Café or other Danny Meyer Restaurants, go to www.unionsquarecafe.com.  I look forward to next time already!