Moosewood Restaurant serves up home-cooked meals that use good-quality, whole food ingredients. The food is consistently good, and reasoably priced (but not cheap). Don’t expect anything revolutionary, but do expect quality cooking from scratch, like most people would make, if they had the time. For fans of the Moosewood franchise, it’s worth a short pilgrimage. But, those further away aren’t missing much by making the dishes themselves. History of Moosewood Restaurant Moosewood Restaurant in Ithaca, New York, is a pillar of the vegetarian movement. Established in 1973, Moosewood Restaurant has been serving up vegan, vegetarian and pescatarian fare. They also have produced an extensive line of cookbooks and sell a line of frozen/refrigerated foods for home use. Ambience Reflects Laid-Back Vibe Moosewood Restaurant is a comfortable place, filled with diverse visitors, and beautiful, yet unusual dinnerware, provided by slateplate.com. Many fit into the hippie-vegetarian archetype, while others are young stdents, middle-aged parents with children and groups of business people from neighbouring hotels. The outdoor patio is the perfect shady spot to enjoy a warm-weather lunch or supper, but the lower level indoor seating area gets plenty of use too. Given that Moosewood is probably the most famous and influential of vegetarian restaurants, one would expect an energy in the atmosphere that reflects the dedication to running an empire for over 30 years, especially considering their choice of dinnerware. However, this restaurant feels like any other: staff go about their duties, chatting politely. People mingle. The vibe is very laid-back – as is their choice of dinnerware. As passerby glance at Moosewood restaurant, they don’t seem excited by the restaurant that has inspired vegetarian home cooks for decades. Some visitors arrive unaware of the restaurant’s significance and ask for burgers and Coke – neither of which are on the menu. Moosewood Recipes and Food Taste Like Home-Cooked Meals Food at Moosewood is not fast food, but it’s not gourmet fare that takes hours to prepare, either (though some home cooks might disagree). In 1973, when the restaurant opened, meatless dishes were no doubt more revolutionary than they are today. And dishes rife with exotic vegetables, tofu and tempeh may have blown diners away. But for 21st century vegetarians with access to exotic ingredients at home, these flavours are nothing new. Because the restaurant focuses on good, wholesome food as opposed to a strict set of dietary guidelines, they also serve seafood and liquor (beer, wine, and flavourful mixed drinks). The Moosewood Collective (who run the restarant) use recipes from their existing cookbooks as […]
archive-title Daily Archives: April 16, 2017
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