A New Brooklyn Bar Arrives With a Vegan Menu and Technicolor Cocktails
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If you’re vegan, you’ll be happy to know that Clinton Hill is now home to a bar for people like you, dubbed Izzy Rose, from Elle Barton, the owner of neighborhood favorite Clementine Bakery.
But if you’re not vegan, you should be equally excited because Clinton
Hill is now home to a very stylish bar, with a large, sunny backyard,
and Mexican-inspired bar food that just happens to be vegan.
Bars have proven to be great way for promoting vegan ideals in a casual environment. Restaurateur Ravi DeRossi has done it with his three vegan bars Mother of Pearl, Ladybird, and, most recently, Honeybee’s. In Brooklyn, there’s Pine Box Rock Shop, which is as much a place to catch the NBA Finals as it is to get vegan drinks and food. (Once a month, the bar hosts a Vegan Shop-Up market.) Outside New York, bars like Beelman’s in L.A., No Bones Beach Club in Seattle, Charlie Was a Sinner in Philly, and Austin’s the Beer Plant are also slinging creative drinks alongside vegan fare.
When
Barton first heard that a nearby South African restaurant called
Amandla was closing, it was the backyard space that immediately stood
out to her. She also recognized that the neighborhood could use a cool
bar. The vegan menu was a footnote.“Nowhere
in the bar do you see the word ‘vegan,’ so you don’t know until you’re
in and then you look at the menu,” Barton says. “It’s about creating a
space that’s welcoming and had great cocktails that doesn’t feel too
pushy about veganism.”
The 65-seat bar is also a pastel ode to Barton’s 4-year-old daughter, Isadora Rose, with a narrow barroom featuring high-top tables for small groups, chairs and marble tables in the middle, and a seafoam-green booth that runs the length of the room. The backyard that first got Barton’s attention is now painted pink and yellow, with a teal tarp providing shade, a gaggle of elephant ear plants, and several tables for large gatherings.
For the food, Barton, who grew up in California, tapped self-taught vegan chef Allison Montana Emmet, who previously ran a vegan lunch club and worked as a private chef, to take her vision for a Mexican bar menu and run with it. Accordingly, the options — four vegetable-centric tacos, vegan nachos with cashew cheese, an elote-style corn cup, two salads, and chips and dip — are made to fly out of the kitchen fast (in as few as 10 to 15 minutes) and satisfy. The vegan nachos are salty and fresh, set over thick tortilla chips that are, frankly, addictive. And the feta crunch salad with kale, cabbage, pepitas, and lemon-parsley vinaigrette is a rare bar-menu item you don’t regret eating afterward.
http://www.grubstreet.com/2019/08/opening-vegan-bar-izzy-rose-clinton-hill.html
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