Beyond Sushi

Hell’s Kitchen finalist Guy Vaknin does sushi for vegetarians and aesthetes. Brick, wood, and avocado-shaded walls fill an energetic space, though business is mostly take-out. Gluten-free “Chinese forbidden rice” and six-grain rice form super-colorful bases for the rolls. Kiwi, mango, mushrooms, and snap peas to appeal to your better dining angels. Chili mango, carrot ginger, or sweet soy mirin purées provide welcome upgrades for your basic soy.

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