If you’re on the prowl for some unique “vegan kosher,” “plant-empowered” cuisine, and have the extra dollars to spare, plant yourself at “Plant” — 105 NE 24th Street, Miami.
Executive Chef Horacio Rivadero, and Pastry Chef Veronica Manolizi, blend “innovative technique with seasonal, local produce,” to create “classic living, vegan and gluten-free dishes.”
Now, as many of you already know, seaweed is widely recognized as a “superfood” — high in fiber, protein, and a good source of Vitamin B12, iodine and omega-3 fatty acids.
So when our server spoke glowingly of the “Seaweed Salad”— Pacific Seaweed, kelp noodles, carrot, daikon, cucumber, bok choy, yuzu togarashi dressing ($23) — we thought we’d give it a try.
If you’ve never had seaweed before, it can offer a “slimy” texture and some interesting metallic notes. But when done right, like this salad was, it’s refreshingly light and delicious.
As an added bonus, this particular dish offered different flavors with each and every bite— a little sweetness here, sourness there, some saltiness, spiciness (from chilies and peppers, for example) — that, ultimately, were all subtly and perfectly executed.
As much as we enjoyed this offering, we hated the $23 ask for a pile of algae, and were thus constrained to give it a “B.”
Now don’t lose your gourd, as it’s pricy “Plant food,” for sure .... But, if you’re an openminded foodie, it’s an experience you’ll likely savor.
(And, if you’re into a “holistic lifestyle,” you’ll be pleased with the vast array of sensory experiences that await.)
Follow Lucas on Instagram: @lucasaferrara
