JWM - Volume 3, Issue 3 - (Page 75)

N. Halsted St.; 773-935-9663; woodchicago.com), helmed by ashlee aubin—an alum of alinea, arguably chicago’s, if not america’s, best restaurant—recent highlights have included fava bean ravioli with morel mushrooms and flowering mint, and at Grace (652 w. randolph St.; 312234-9494; grace-restaurant.com), curtis Duffy, who earned two michelin stars at the now-closed avenues, turns out gently poached chestnuts with earthy Perigord truffles, roasted almond milk and red sorrel leaves as part of his nine-course vegetable tour de force. [ 9 ] NEW YORK CITY as one of the few—if not the only—elevated vegetarian japanese restaurants in manhattan, Kaijitsu (125 E. 39th St.; 212-228-4873; kajitsunyc.com) proves a special find. and the michelin Guide couldn’t agree more, giving the restaurant, which opened in 2009, at least one star every year since 2010. recently relocated in the city’s murray Hill district, the restaurant offers multicourse tasting menus of shojin cuisine, a particular genre of vegetarian cooking grounded in Zen Buddhism and here served in beautifully crafted antique and contemporary japanese pottery amid a setting that’s part ancient monastery, part modern loft. Seasonal dishes, like the so-called Plum tree Plate of gently cooked just-picked vegetables or the white mushrooms stuffed with millet, lotus root, wood ear mushrooms and wasabi, create arresting combinations of flavor and texture. [ 10 ] HOUSTON © ball & albanese Barbara Garvey, concierge at the JW Marriott Houston reports that she gets great feedback from guests she sends to Roots Bistro (507 westheimer; 713-524-1000; rootsbistrohouston.com) and Radical Eats (3903 Fulton; 713-697-8719; radicaleats.com), though the two couldn’t be more different: the former does upscale cuisine, much of it meaty, but thanks to a recently departed but still influential vegan chef, plenty that’s very much meat free, too. (one bite of the charred maple syrup-glazed okra or one of the raw chocolate desserts, and there’s no looking back.) as for the latter, radical offers freshly prepared, no-frills mexican fare, something Houston’s certainly known for, but this spot does south-of-the-border in vegan- and vegetarianfriendly ways, as in its mixed local-veg enchiladas doused with red-chili gravy and topped with a fried egg, or the soft tacos filled with everything from chipotle black beans and lemongrass tofu to goat or vegan feta; the buffet-style Sunday brunch is an especially well-attended to-do. [ green cuisine. The gaTe, aT lefT, offers lasagna made wiTh saffron pasTa and mushrooms. KajiTsu, aT righT, offers arTful sauTeed bamboo shooTs. J WM MAGAZINE 75 j w m a r r i o t t. c o m http://www.woodchicago.com http://www.grace-restaurant.com http://www.kajitsunyc.com http://www.rootsbistrohouston.com http://www.radicaleats.com http://www.JWMARRIOTT.COM

Table of Contents for the Digital Edition of JWM - Volume 3, Issue 3

JWM - Summer 2013
Table of Contents
JW Experts
Contributors
Editor’s Letter
Distinctive Products, People, Ideas & Style
A Quiet Place
Powering Down
Sonoma
Industrial Arts
The Portal
Downtown Dreaming
Sky High
Greens Revolution
Rethinking the Bored Room
JW Experience
My Passion

JWM - Volume 3, Issue 3