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Friday, October 11, 2013

Greens and Vines turns one: it's not just living lasagna anymore

Greens and Vines turns one: it's not just living lasagna anymore

Zucchini "unagi" with nori, crimini escargot, beet ravioli, melting chocolate puffs. This is fancy vegan, and all raw. Greens and Vines, the raw and vegan full-service restaurant that sprouted out of the Licious Dishes meal plan service, celebrates its one year anniversary at the end of the month. In the months leading up to it, Sylvia Thompson's been experimenting outside of her living lasagna and not-tuna salad staples, each month focusing on a different country for inspiration, interpreting its flavors into raw and vegan food. August was Italian, with dishes such as a cauliflower creme with asparagus and porcini truffle risotto and an "almost pepperoni" pizza.

For September's Japanese theme, she created a spicy "tuna" sushi and zucchini "unagi" with cauliflower sushi "rice." And while Sylvia and her husband Pete may abstain from animal products, they don't believe in abstinence from alcohol. Last month, they introduced three raw sake pairings. While they will drink pasteurized sakes, Sylvia says, in an experiment, she compared pasteurized and raw sakes with the same name and from the same maker. "When we started with the raw one, then went to the pasteurized version, it was game over," she says. "The nama (raw) depth of flavor won, hands down." The nama sakes are still available on the wine list, as is a gluten-free Belgian ale. And with the recent introduction of Coravin, Greens and Vines now has a more extensive wine-by-the-glass program.

This month, the theme is French, with appetizers like chia caviar and entrees of black truffles and morels on celery root and tomatoes, drizzled with a truffle-red wine vinaigrette.

Or do a 'round-the-world vegan tour at the anniversary party on October 27, when you can sample some of Green and Vines' Italian, Japanese and new French dishes all in one night.

$55 in advance/$65 at the door, October 27, 1 p.m. to 4 p.m.

Posted on Friday, October 11, 2013 in Permalink

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From five-star restaurants to hidden holes-in-the-wall, Biting Commentary will let you know what’s hot and what’s not. Find out the latest restaurant news—who’s opening, who’s closing, which chef is moving on, where the great special dinners are. Discover the best menu items, fabulous wines, stunning cocktails, hand-crafted beers. Be the first to hear about upcoming food events and festivals.

Food editor Martha Cheng graduated from Wellesley College with degrees in Computer Science and English. She's a former line cook, food truck owner, Peace Corps volunteer and Google techie. Follow her on Twitter @marthacheng.


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