Cuisine:

• Others
• Organic
• Vegetarian

ubuntu yoga studio & Restaurant Description:
Ubuntu shatters one's notion of vegetarian restaurants. It's a trip down a rabbit hole (minus rabbit of course) to a surreal garden world, where the birth of a vegetable, perhaps a newborn, pearl-size radish or fragile strand of leek, is not only heralded by the doting kitchen, but ultimately by charmed diners. Rest assured that chef de cuisine Aaron London, indoctrinated by departed founding chef Jeremy Fox, continues to defy with avant-garde (avant-garden?) cuisine. Each dish educates, showcasing herbs and heirlooms seldom seen, preserving the purity of each while recasting them in breakout roles. A starter dish might evoke the garden shed: a terracotta flower pot bearing a bounty of baby carrots, parsnips, flowers, exotic lettuces and avocado-yogurt purée, the whole thing set into rich black "potting soil" of dried mushroom, caraway, hazelnuts, sea salt. Be fooled by what looks like a plump jam donut with sprinkles: the pastry, topped with crisped shallot bits, oozes warm onion jam and cool burrata. Other visually striking taste marvels: seared horseradish gnocchi with vivid fava leaf purée, wilted baby pak choi, truffle fonduta and gem-like radishes; potatoes as charcoal lumps coated in ashed fennel, onion and nettles; poached egg on kohlrabi crumble with vinegary mushrooms and hollowed kumquats. Desserts include mason jarred vanilla bean cheesecake and sour cherries, or vegetable-fruit hybrids such as warm apple bread with celery-thyme ice cream and macadamia custard. Ubuntu's own biodynamic garden supplies seasonal ingredients. The vast, stylish space---high stone walls fronted by splashy art, reclaimed wood tables and flooring---creates a vibe that's alive. A life-size quartet of primitive figures separates a long wine bar from the dining room. The careful wine list aims for sustainably farmed.


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