Chef-owner Elizabeth Johnson (a former instructor at SA’s branch of the Culinary Institute of America) loves vegetables, but this is not your granny’s vegetarian. It’s a forward-looking take on Latin, Indian, and local flavors, based on Ayurvedic principles and organic ethics. Like what? Like quinoa tamales, dense and chewy, brightened with coco- nut-cilantro chutney. Like the savory sweet Purple Haze salad, with beet noodles and a beet lemon dress- ing (lemon and emulsified nuts and seeds). Kitchari, a traditional lentils and rice dish, shows up in changing form and fashion. The calm and spacious dining room, plus a newly opened patio, are as nourishing as the food.
City: San Antonio