|A winner: the shaved brussels sprouts|
Dovetail, but it's less formal and strictly meat-free. What it isn't is less expensive, because the sharing plates add up and before you know it, you've accumulated a hefty bill.
Michelin starNix was just awarded a Michelin star, which means reservations could be harder to come by. We made one four weeks before, but late January isn't really a big dining out time in New York.
|This broccoli dish is off the menu|
Dipping inWe started with the delicious tandoor bread and a couple of dips. The flatbread is delicious, but $6 for one is a bit steep. The labneh and red pepper walnut dip (Muhammara) were both quite tasty, but each dip is $5; 2 breads and 2 dips and you're already $22 in.
|Sunchoke salad, a lighter dish|
If you are avoiding alcohol entirely, there are homemade sodas: Pear & cardamom; Blackberry & juniper; and Mango & paprika.
The sharing economy
|Shiitake cacio e pepe|
The only dish we didn't love was tofu-skin pockets filled with sweet potato and a tomatillo pepito salsa. But maybe we were just annoyed that the dish comes with three, so we were up-sold to a fourth. If the plates are for sharing, how many tables have three people? On the night we were there, not a single one.
But the roasted sunchokes with living greens were outstanding, as was a broccoli, cheese and peanut dish that is no longer on the menu. We also had the jicama salad with blood orange. Our favorite lighter dish was the shaved brussels sprouts with almonds and cheese.
|Artichokes with broccoli rabe|
The same thing happened with our $6 bread. We had one, ordered another and before we could finish it, someone had grabbed the plate away, along with our dips.
On the other hand, we swooned over the shiitake cacce e pepe with polenta and the intoxicating braised cabbage with potato puree and truffles. I guarded these closely so we could savor every scrap.
Swoon-worthy vegetarian food
If you are vegan, there is a separate menu. Some of the dishes, like the 'bolder' Artichoke and broccoli rabe sauté, with preserved tomatoes, show up on both menus, but there are few extras on the vegan one. Since you rarely see broccoli rabe on a menu, we had to get it, and the bitterness of the greens played off the sweetness of the tomatoes. Plus, we got to ask my husband, Rob, "more broccoli, Rob?"
Because I loved so much of the food, I would definitely eat here again. I'd just make sure I had a hearty lunch beforehand.