For Jean-Georges Vongerichten’s latest culinary venture, his ninth restaurant in Manhattan, the chef is going all-veggie. Provisionally named ABC V, it will open in early 2015 alongside his two other restaurants in the ABC Carpet & Home complex, ABC Kitchen and ABC Cocina. The menu will have raw, vegan, and vegetarian options. This meal highlights the best of fall and winter offerings: a parsnip soup with layers of coconut and lime-juice foam; a watercress-and-red-cabbage salad topped with leeks; roasted Brussels sprouts; multicolored cauliflower with jalapeño-spiked applesauce; winter vegetables with a cilantro-and-mint curry sauce; and an extraordinary carrot soufflé, inspired by a recent trip to Japan. Since the recipe steps are slightly complicated, Vongerichten suggests making several of the sauces a day or two in advance, and assembling them at the last minute when the vegetables are cooked, so as to keep the textures crisp.
Parsnip soup with coconut, lime, and mint
Wine pairing: Grüner Veltliner, Rainer Wess 2013, Wachau
Watercress-and-red-cabbage salad with crispy leeks
Wine pairing: Chenin Blanc, Domaine Laureau “Les Genêts” 2007, Savennières
Roasted Brussels sprouts and Romanesco cauliflower and green applesauce with jalapeños
Wine pairing: Sauvignon Blanc, Merry Edwards 2012, Russian River
Winter vegetables in herbal green curry
Wine pairing: Pinot Gris, Domaine Ehrhart, IM Berg, 2012, Alsace
Wine pairing: Vin Santo del Chianti, Poggio Salvi 2003, Tuscany
See chef Vongerichten’s recipe for winter vegetables in herbal green curry below.
*This article appears in the November 10, 2014 issue of New York Magazine.