ニューヨーク・タイムズのインスタグラム(nytimes) - 2月16日 07時24分

Who knew that vegetables would take this long to prepare? After several years of talk and planning, the chef @chefjgv (of @abckitchen and @abccocina) is preparing to open his first all-#vegetarian restaurant, ABCV. The inspiration is, of course, vegetables. But it’s also global. The day can start with morning shakes — photographed here by @cenicola0 — assorted dosas; fried eggs with smoked potatoes and vegetables; or congee, the Cantonese porridge. Later on, a diner might try the kale and avocado sandwich; a deeply flavored mushroom and barley soup; and sauerkraut that is unusually light and fresh. What you won’t find on the menu: veggie burgers upholstered with nut “cheese,” or vegetable protein masquerading as meat. “I don’t believe in doing things like that,” @chefjgv said. “Vegetables can stand on their own.”

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