Soy—New York style - trends - Brief Article

Vegetarian Times, April, 2003 by Akasha Richmond

One of my favorite writers is Dana Jacobi, author of Amazing Soy: A Complete Guide to Buying and Cooking This Nutritional Powerhouse with 240 Recipes. The recipes from her book are so good that Delfina Najera, pastry chef at Chicago's highly acclaimed Park Avenue Cafe (312.944.4414), put the recipe for Dana's White Chocolate Mousse on her dessert menu. While in Chicago, check out the Food Life food court in Water Tower Place (312.335.3663). With the tag line "Eat the World? Food Life can best be described as the ultimate dining environment, dedicated to grazing. This veggie- and soy-friendly spot offers Asian stir-fries, pizzas, pastas, salads, veggie burgers, burritos, fresh juices and amazing desserts. It's a must for me every time I visit Chicago.

Dana also raves about the Tuscan Thirty Vegetable Soup at New York's Osteria Del Circo (212.265.3636). Circo is the creation of Sirio Maccioni, proprietor of Le Cirque and inventor of the classic vegetarian dish Pasta Primavera. Osteria Del Circo, a family-owned restaurant operated by Maccioni's son Marco--voted one of America's "100 Most Eligible Bachelors" by People magazine in 2000--attracts the likes of President Clinton, Andrew Lloyd Weber and Liz Smith. Now that is my idea of a New York moment.

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