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R E S E R V A T I O N S
While it may not seem a revolutionary act to simply enjoy a meal in a restaurant, the elimination of animal flesh and animal byproducts in one's diet not only eases or eliminates an animal's suffering, it's also the most effective way an average person can ease the unmitigated environmental disaster that we as a species are collectively creating. Each meal containing meat and/or dairy requires an unprecedented amount of natural resources to produce, and even small amounts create a truly shocking amount of pollution. Switching to a fully plant-based diet also likely prolongs one's life, and certainly keeps one in better health than typical, traditional Western diets. And with the kinds of innovations in vegan cuisine that have come about in recent years, and are seeing their current peak right here, at this moment, under the guidance of Avant Garden's chef, Tony Mongeluzzi, sacrificing gustatory pleasure is no longer an issue.
Avant Garden sets itself apart by eschewing the imitative cuisine endemic to upscale, vegan dining. While it's wonderful to hear that a diner can hardly tell the difference between a piece of seitan and a piece of chicken, we can't help but wonder if that's counterproductive to the overall goal of showing the world just how delicious vegan food can be.
Why not let vegetables simply be vegetables? Chef Tony brings out the very best of each ingredient he masterfully manipulates, and brings together those various greens, veggies, fruits, grains, nuts, legumes, herbs and spices in delightfully creative, beautiful, and, most importantly, ineffably delectable ways.
We're confident that anyone who feels skeptical about vegan cuisine will experience a major shift in their convictions after one bite at Avant Garden, and we like to think that through this act of changing hearts and minds, we're helping to make the world a little bit of a better place, one beautiful dish at a time.