“Union Square market is our neighbor. We try and stay as close to home as possible. We have a commitment to purchasing firstly from our neighbors and we try to complete the cycle of food by using food trim for our vegetarian family meals and then composting what is inedible.”

Tandoor bread with vegetable dips; jicama with citrus, radicchio, Fresno chilies, and crispy shallots; tandoor-roasted pineapple with tamarind caramel, macadamia nuts, and toasted coconut.

Michelin-starred Chef John Fraser and his team are committed to a philosophy that eating a vegetarian meal should be a celebration – not a sacrifice. There are no meat substitutes on the menu at the restaurant, which is just a few blocks south of Union Square. Instead, there are vegetables from the square’s iconic farmers’ market celebrated in every way possible from a play on cacio e pepe with shiitake mushrooms to cauliflower tempura to broccoliartichoke dumplings. Save room for dessert, where pineapple is brushed with tamarind caramel and roasted in a tandoor oven.

“The crackle in the air at Nix and other recent meatless restaurants is what you get when you liberate vegetables from vegetarianism. Stripped of ideology, Nix is freed up for hedonic pursuits.” –Pete Wells, The New York Times