Courtesy of Screaming Carrots
Screaming Carrots is all about organic, plant-based cuisine, the type of food that's meant to nourish the mind, body, and soul. If you're skeptical of this place because of its name, don't be. The food is so tastefully composed it won't matter if you're a vegan, meat-eater, or pescatarian. It's all thanks to chef/owner Guy Braverman, just an average joe who began living a 100 percent plant-based lifestyle three years ago to boost his health. After plenty of trial and error, Screaming Carrots now offers customers many of his favorite organic, whole-food, plant-based recipes. Open from 10 a.m. to 8 p.m. Sunday through Thursday and till 9 p.m. Friday and Saturday, the restaurant allows you to start your day with steel-cut oatmeal or a tofu scramble ($12): organic sprouted tofu griddled and tossed with baby spinach and mushrooms, topped with pine nuts, and served with a salad, house-made bread, and jam. For lunch, go for a bowl of Braverman's mushroom and coconut soup ($9): portobellos simmered in a fragrant coconut milk broth with peppers, onion, and cilantro, topped with a spoonful of coconut cream, and served with an optional side of rice. Meat-eaters will love the house schnitzel ($12): a savory soy-and-wheat-breaded tofu patty stuffed between two slices of fresh baguette with a generous slathering of homemade hummus and a heaping portion of chopped vegetables. For dessert, a Middle Eastern-style pudding ($6) will hit the spot; dairy- and gluten-free, it's made with refreshingly light coconut cream and chia seeds flavored with rose water and garnished with slivers of pistachio. Wash it all down with the house cinnamon-and-hibiscus-infused iced tea. Then sit back, relax, and rest assured absolutely no animals were harmed in the making of your meal.