Pamela Rief

Google review

I'm a foody and haven't eaten meat in over 40 years. The steak special--mmmmm. I hope it becomes part of the regular menu. Please! I think they should take it to Shark Tank! :D Scrumptious. They nailed the texture, taste, and preparation. What a treat for any diner, but especially a vegetarian/vegan!!! My carnivore boyfriend said it's indistinguishable from actual steak. Best vegetarian dumplings ever in the wonton soup: full of vibrantly delicious ingredients, fresh, and great firm wrapper. I loved the broth too. I hated to part with one of the wontons, but I had to give my boyfriend the pleasure of eating one. And the desserts are incredibly moist and high-quality. I can barely eat typical American desserts b/c of the oversweet mix of poor ingredients. I savor every bite of every dessert at Peacefood. There is real food in the desserts, like what seem like just enough chopped plumped raisins as a sweetener in the gluten-free, vegan dark chocolate loaf. I also appreciate the ambience at Peacefood. It's a place to unwind and enjoy yourself and your food.

Matthew Walker

Google review

In a city like New York you need to find some places that are dependable. Places that have good food at prices that won't destroy you and going to any one of the grey dog locations in the city will yield you a delicious meal at a reasonable price. Having a partner who is gluten and lactose-free provides its own restrictions and luckily those restraints are not a factor here. Any sandwich could be made with a gluten-free bun and the chicken wings are also gluten free. It's really wonderful to see and establishment with choices that doesn't make it a challenge for those with dietary restrictions. The service took a little bit but it was slightly past lunch and you really can't be too upset about that but it was getting to the point of distraction. The chicken sandwich was moist and not overly fried and incredibly flavorful.

Lauren

Google review

This may our new favorite restaurant in the NYC!! In a city that is increasingly vegan-friendly but that won’t stop assaulting us with deep-fried mushrooms and buffalo cauliflower, Spring Cafe Aspen sets themselves apart by serving up vegetable-forward dishes that are healthy, delicious, and generously portioned. First, the health-conscious aspect. We came across them on a (very short) list of seed oil-free restaurants. Their website says they are free of “inflammatory oils.” Very little of their food is fried or highly processed. They use whole/sprouted grains in their wraps/bread, as well as having gluten-free options. It’s next to impossible to find restaurants in NYC or anywhere that accommodate a whole foods/plant-based diet, and even harder to find staff knowledgeable about the ingredients of their food. At Spring Cafe Aspen, the staff actually knows the ingredients of each dish and are very accommodating of questions and preferences, such as my wish to avoid coconut oil. If they don’t know the answer to a question, they have access to the ingredient lists for everything. Next, the flavor of the food. Despite being low in oil and free of overly processed ingredients, their food is delicious! Our favorite item so far has been the cauliflower risotto (warm, comforting, creamy and rich; packed with vegetables and flavor). Our other favorite is the lentil meatballs and spaghetti (incredible meatballs, excellent sauce full of basil, and pasta you would have no idea is made with brown rice). We also enjoyed the superhero tofu burrito and the blueberry pancakes. The menu is full of great tidbits such as the epic cashew mac and cheese and the tempeh that is raw and locally sourced (Barry’s). The portions - while other vegan/vegetarian restaurants in New York are serving up portions that get smaller every year, Spring Cafe Aspen actually provides generous portions that will nourish you without going overboard. (You won’t go home hungry after eating the cauliflower risotto!) It’s also worth mentioning that the vibe of Spring Cafe Aspen is a little different from the typical hippie or hipster flair of many other vegan/vegetarian restaurants in the city. The vibe hovers somewhere between hot yoga studio and business school seminar. Also slightly confusing is the setup - they have all the makings of a sit-down restaurant right down to cloth napkins, but they do not truly have table service. You wait in line to order and then bring a number to your table. Makes it harder to enjoy a cup of coffee or spontaneous turmeric latte after lunch, but definitely not a dealbreaker. Lastly, we initially wondered why they didn’t take the plunge and turn fully vegan, but when we saw the gusto with which workout couples were demolishing egg white omelettes, we understood. Overall not a real issue for us since they make the food with such care that we aren’t really worried about any stray goat cheese getting into our food by mistake. And the attention to detail in their homemade condiments like vegan sour cream and even homemade nut milk rivals that of any vegan restaurant. In conclusion, this is an epic brunch spot whipping up healthy food that manages to be both comforting and innovative; they have already become one of our regular spots.

MATILDE “Matilde gluten free”

Google review

I got a burger without bread because I am gluten intolerant. I asked for it well cooked as it was a hamburger (you shouldn't eat hamburgers that are not completely cooked) and it was very dry, as well as small I only ate this and spent around $40 with tip I know they also have gluten-free pizza (I haven't tried it)

Christopher Milousis

Google review

This was THE spot my adult son wanted to visit on his birthday trip to NYC with me and his sister. He had seen the Netflix documentary on Blue Hill and it totally inspired him. He planted it in his mind that he wanted to visit Dan Barber's restaurant one day. When I told him I wanted to take him to NYC for his birthday, the first thing he asked to do was to visit here. He raved about the restaurant all the way to NYC. He even had us watch the documentary so we could understand why he was so excited about it. Before we came, we all had super high expectations. I was kind of worried that our expectations were too high. As the first dish was served and we bit into the raw veggies, we didn't know exactly what we were to expect - after all, how different could a radish be? But we thoroughly enjoyed each bite. When it came to the turnip, we hesitated - raw turnip? After we took a bite, we looked at each other and almost at the same time said: "That's a turnip?!" It was incredible - sweet - juicy - perfect. We ate everything - greens and all - it's that good and that fresh. With each dish that was served, we found ourselves transported to a time and place where food was alive - where simple foods tasted incredible all on their own, and where food could be enjoyed without punishing you later. When we made our reservations, I indicated that my daughter and I were gluten-free and dairy-free. We always avoid those because we don't do well with the glyphosate found in most wheat products (from Round-up being used on the crops) and the hormones and antibiotics pumped into dairy cows that make their way into the milk. After we watched the documentary, we decided to drop the restrictions. My daughter was almost in tears as she bit into bread and butter that was so incredibly delicious that she was wishing she could find a way to have it every day. We all enjoyed the dairy, bread, and every part of each course. And, hours later, we didn't have to "pay the price". The price had been paid ahead of time by sourcing ingredients that both taste delicious and deliver proper nutrition to the body without any harmful additions. We couldn't have been happier. We enjoyed our meal so much that we decided to change our plans and go back for the Sunday lunch 2 days later. That was an equally wonderful experience. And, what meal out is complete without incredible serving staff! The staff here are wonderful and went out of their way to welcome us and help us celebrate my son's birthday in the perfect way. Thank you to everyone at Blue Hill Restaurant. And thank you to Dan Barber for your commitment to a vision. We see it with you. Our only regret is not being able to meet the chefs who created such fantastic food. Your talents were greatly enjoyed by us three.