The Wesley
For the plant-forward bunch, there's The Wesley. Inside the 60-seat subterranean space, Executive Chef Santiago Astudillo, previously of Le Bernardin and Daniel, has created a vegetable-focused and produce-driven menu that's a veritable vegetarian's delight. Start things off and fill your table with small plates such as kale with frisée, Brussels sprouts, sweet potato, squash puree and hemp seeds, and follow with hearty entrees including cauliflower gnocchi with fava beans, charred scallions and shitake yuzu broth. And carnivores, don't worry - you've got bison, chicken, and a whole trout to choose from.
The Wesley, 310 West 4th Street
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