{"id":3279,"date":"2013-08-01T09:33:57","date_gmt":"2013-08-01T09:33:57","guid":{"rendered":"http:\/\/letsnomnom.wordpress.com\/?p=3279"},"modified":"2019-06-13T15:52:45","modified_gmt":"2019-06-13T22:52:45","slug":"pure-food-wine","status":"publish","type":"post","link":"https:\/\/www.wazwu.com\/blog\/2013\/08\/01\/pure-food-wine\/","title":{"rendered":"Pure Food & Wine, Union Square"},"content":{"rendered":"

For our wedding anniversary, John and I made a dinner reservation at Pure Food & Wine<\/a>. 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. \"Pure<\/a>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. \"Squash<\/a>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\u2019re ready to order entrees. No rush, no fuss. You\u2019re there to take in the flavors and setting at your own pace. On a different note, I\u2019ve gotten some sun this summer, and the warm lighting makes me look much more tan (eek, orange!) than I really am! \"Pure<\/a>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 the tomatoes, which he normally doesn\u2019t like raw. \"Curried<\/a>I ordered the salsify noodles with english peas, asparagus, ramps, pea greens, capers, lemon pine nut cream, and watermelon radish crisps ($24). Every dish is a work of art. So many colors, flavors, and textures. Overall, refreshing and lemony. The salsify noodles had a lovely, light crunch. Small bites, chew slowly, savor the flavors. So good. \"Salsify<\/a>I got about halfway through my entree when I remembered we were at a raw restaurant! Last time I had raw food back in November, it didn\u2019t do all that much for me. It\u2019s definitely a seasonal thing. Eating raw food when it\u2019s cold and rainy out makes me sad.<\/p>\n

We were originally planning on skipping drinks as we had some cava at home, but they had a 16.9 oz organic pilsner for $9. Golden color, light taste, paired well with our meal. \"Pinkus<\/a>Overall, quite impressed with Pure Food & Wine. This place is a must try for every vegetarian\/vegan\/foodie in NYC. Prices are on the steep side, and with fine dining you expect tiny portions that don\u2019t fill you up at all (especially when it\u2019s all plant-based), but that\u2019s not the case here. I couldn\u2019t finish my entree and had to pass some over to John. We both left the restaurant feeling satisfied and happy. Happy anniversary to us!<\/p>\n","protected":false},"excerpt":{"rendered":"

For 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\u2019re ready to order entrees. No rush, no fuss. You\u2019re there to take in the flavors and setting at your own pace. On a different note, I\u2019ve 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 […]<\/p>\n","protected":false},"author":1,"featured_media":3285,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3355,3358,3639],"tags":[829,862,1071,1260,1715,2033,2055,2178,2198,2287,2339,2456,2718,3069,3132],"jetpack_featured_media_url":"https:\/\/www.wazwu.com\/blog\/wp-content\/uploads\/2013\/07\/91.jpg","_links":{"self":[{"href":"https:\/\/www.wazwu.com\/blog\/wp-json\/wp\/v2\/posts\/3279"}],"collection":[{"href":"https:\/\/www.wazwu.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.wazwu.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.wazwu.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.wazwu.com\/blog\/wp-json\/wp\/v2\/comments?post=3279"}],"version-history":[{"count":0,"href":"https:\/\/www.wazwu.com\/blog\/wp-json\/wp\/v2\/posts\/3279\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.wazwu.com\/blog\/wp-json\/wp\/v2\/media\/3285"}],"wp:attachment":[{"href":"https:\/\/www.wazwu.com\/blog\/wp-json\/wp\/v2\/media?parent=3279"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wazwu.com\/blog\/wp-json\/wp\/v2\/categories?post=3279"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wazwu.com\/blog\/wp-json\/wp\/v2\/tags?post=3279"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}