Mushroom Ceviche, Roasted Stuffed Squash and Artichoke Pasta?
Tucked away on the all too charming corner that is West 4th and 12th, new plant-forward restaurant The Wesley is a veritable vegetarian's delight.
Inside the luxe 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 sure to garner a hungry community of devoted downtown diners. Start things off and fill your table with small plates such as Fall Kale with frisée, shaved fennel, 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.
Curious to see what deliciousness awaits at the new neighborhood destination?
[Photos courtesy The Wesley]
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