We just turned one! Thank you to everyone who supported us through this groundbreaking year. By the numbers:
Guests welcomed: 60,340
Tandoor breads served: 21,300
Cocktails poured: 18,700...
Tempura cauliflower ordered: 15,310
Bottles of wine drunk: 10,100
Animals eaten: 0
Cannelloni against the cold: butternut and delicata squash filling, mustard greens, ricotta and mascarpone cheese, piquillo-garlic cream.
Comfort and joy: our new, all-vegan potato gratin with shaved black truffles and crispy salsify. (A combination of olive oil and pureed salsify subs for cream and butter.)
From our vegan menu: roasted beech mushrooms, tossed with wheat berries, green beans, shaved brussels sprouts, soy butter, sherry vinegar and fresh herbs.
We made some extras of our scented candles for holiday gifts, and we’re gifting 10% of proceeds to Planned Parenthood. Every scent counts.
Loving the gnocchi this week: pan sautéed and served with confit of chestnuts, celery ribbons & black truffles, with a butter, vegetable stock & sherry vinegar sauce.
Dessert, please: figs macerated in honey and verjus, served on vanilla crème fraîche with mint and a saba glaze.
Thanks to the non-failing The New York Times for sharing the good vibes of our Michelin star. http://bit.ly/2gBDoqq
Wa-hoo! NIX has a Michelin star! Thanks to all our hardworking staff and wonderful guests. A small step for man, a giant leap for Manchurian cauliflower.
Q: What would Thanksgiving be without the 50 million turkeys we consume each November?
A: Even more delicious!
NIX commissioned artist Lucy Raven to imagine a veggie-loving future. Illustration by Damien Cuypers.
...There are still a few tables left. 212-498-9393
