One thing that has always surprised me is the lack of true vegetarian and/or vegan restaurants in NYC. To be honest, even true vegetarian/vegan options at restaurants can leave a bit to be desired, with many restaurants having just one or two options on their (official) menu. I'm 100% a carnivore, but I have friends who aren't, and since picking restaurants often falls to me, their pain becomes my pain.
With that in mind, I'm very excited to tell you about P.S. Kitchen, a fairly new restaurant (a few months old only) located in Midtown Manhattan.
P.S. Kitchen
246 West 48th Street
New York, NY 10036
(212) 651-7247
It's sophisticated vegan food, inspired by seasonal flavors from all around the world prepared in a "classic French technique." They're open for brunch, lunch, and dinner every day of the week, and they serve lovely vegan coffees and teas (you can choose from almond milk, coconut milk, and I'm sure other milks that I am forgetting) as well as cocktails.
And best of all, 100% of their profits are donated to self-sustainable local and overseas charities. As of this writing, the listed charities are ShareHope, Yunus Social Business, The Bowery Mission, DEFY Ventures, and The Doe Fund. Updates may be made periodically to P.S. Kitchen's Mission page.
Anne and I had lunch reservations. The decor is adorable and inviting—perhaps best described as French country chic. I failed to get a decent picture of the place, but think white, aged window panes, beautiful chandeliers, and clean, white, wooden tables with fresh country bouquets and large water bottles with sprigs of mint.
We each ordered matcha lattes (with coconut milk) and decided to split the Fennel Tartine, which is caramelized fennel, spiced almonds, and orange suprême on toast, to start, in part because I consider tartine to be a bit too much work to make at home with any sort of regularity.
I opted for the Colombian Potato Soup, which included cilantro puree, avocado, jalapeno, and radish, while Anne went for the Ginger Rice Congee with spinach and crispy yuba (holding the sauteed oyster mushrooms).
Finally, we finished up our lunch with the Strawberry Short Cake, with strawberry-rhubarb compote, almond cream, and crunchy almond. It turned out to be one of the best desserts I've had in a while, vegan or not. It probably helps that I am a huge almond lover and that I prefer fruity desserts, but honestly, if all vegan desserts tasted like this one...
My experience at P.S. Kitchen can be summed up simply: I can't believe it's actually vegan (not butter, TM).
Rating: 8/10, would definitely recommend to both carnivores and herbivores.
