1.0Waz Wuhttps://www.wazwu.com/blogrich600338<blockquote class="wp-embedded-content" data-secret="ev50jouZdr"><a href="https://www.wazwu.com/blog/2013/08/01/pure-food-wine/">Pure Food & Wine, Union Square</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://www.wazwu.com/blog/2013/08/01/pure-food-wine/embed/#?secret=ev50jouZdr" width="600" height="338" title="“Pure Food & Wine, Union Square” — Waz Wu" data-secret="ev50jouZdr" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script type="text/javascript"> /* <![CDATA[ */ /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); /* ]]> */ </script> https://www.wazwu.com/blog/wp-content/uploads/2013/07/91.jpg1296968For our wedding anniversary, John and I made a dinner reservation at Pure Food & Wine. Raw vegan fine dining in a casual, relaxed environment. The weather has cooled off a lot recently (yay!), and the garden setting was just lovely. Squash blossoms filled with picholine olive cheese, topped with fennel cherry tomatoes, melon, saffron tomato sauce, and almonds ($17). We shared the appetizer, which worked out nicely as the olive cheese was quite rich. The saffron tomato sauce was a vivid yellow and tasted heavenly. Lots of tangy, summery flavors. I loved how relaxed this meal was. You order your appetizer, slowly nibble away at it. Then the waiter asks if you want more appetizers or if you’re ready to order entrees. No rush, no fuss. You’re there to take in the flavors and setting at your own pace. On a different note, I’ve gotten some sun this summer, and the warm lighting makes me look much more tan (eek, orange!) than I really am! John ordered the curried vegetables with sprouted quinoa poppadom with coconut cumin, cilantro mint, and tomato tamarind sauces ($22). His entree came with some impressive looking heirloom tomatoes. Beautiful dish. It disappeared quickly, even […]