By West Village Bill
Yesterday evening, my squeeze
Tony, my buddy
Lou, and I had a terrific dinner at the West Village outpost of
Gobo, a mostly vegan restaurant at which I relished almost every dish. And my dining companions enjoyed everything they had.
To begin, we shared a plate of Avocado Tartare with Taro Chips. I asked our waiter why it wasn't vegan; this dish was the only one I saw on the menu with a note indicating that it wasn't. He said it was because there was honey in it. I imagine that was in the fruity sauce beneath the pile of avocado.
For our main course, we shared three of the items the menu indicated were gluten free or could be made gluten free with minor adjustments: Grilled Oyster Mushrooms with Asparagus, Vietnamese Stir-Fried Rice Noodles, and Butternut Squash Risotto with Toasted Almonds. (Tony can't eat
gluten or
dairy. *sigh* He's still a keeper, though. :-) ) I'm not a huge fan of mushrooms in general, so I tried one of the 'shrooms and focused on the asparagus and the other two dishes. I especially enjoyed the risotto even though it seems early in the year for something winter squashy. Which leads me to believe Gobo doesn't use locally grown produce. Which is mildly disappointing.
