As trendy as fast-casual food has become all over the country, virtuous vegetarian fare is just as in vogue—and in many cases, you’ll actually find them deliciously intertwined. (We had our doubts, but today's vegan offerings are anything but depressing and bland.)
Such is the case with the recently opened OO+Co, a plant-based pizza concept from celebrity raw-food chef Matthew Kenney, an author and speaker overseeing raw food centers in California, Florida, Thailand and Maine.
And while pizzerias in NYC may seem like a dime a dozen, the East Village eatery has little in common with the average corner slice shop. Like many of the country's hot new pie destinations, it boasts a rustic wood-burning oven and is certainly not the only establishment to focus on prized OO flour, which is finely ground, has a low gluten content, and easily stands up to the highest of heat.
But in keeping with Kenney’s commitedly plant-based lifestyle, the menu verges sharply from there, eschewing milk mozzarella for a version made with cashews, as well as smoked almond ricotta and sunflower parmesan. They’re melted over other, unusual pizza toppings, all of them vegan (the one pseudo meat product is farro fennel sausage). Otherwise, you can order your pies topped with romesco, cured olives and pickled chilies, baby kale, potatoes and shitakes, truffled celeriac, maitakes and parsley pesto, or oyster mushrooms, green harissa, lemon and walnut cream.
Want to find out more about these one-of-a-kind pies, and check out other exciting new restaurant discoveries? Continuing reading this post at BravoTV.com Contributor Danyelle Freeman's blog, Restaurant Girl.com.
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