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I've been on a journey with New York and veganism for almost 4 years now. Ever since I moved to the city, there have been so many restaurants that have opened and unfortunately closed, the nature of the ever evolving city. However, the ones that have stood against time, I will share my very objective (insert laugh track here) opinions of the array of foods New York has to offer to us vegans.
My BFF Juliana and I bonded instantly. We gushed over our love for unique food spots mixed with our ADHD, we never shut up and we never stopped eating and alas our friendship began. Four years has allotted us plenty of time to roam the streets in search of a good meal. We have accumulated over 40 places that never let us down. Whatever the craving may be, veganism is not limited in New York, au contraire, it has taught me that nothing is impossible. Whatever craving you may be having, there is always somewhere to satisfy it. People always ask if I miss out on certain foods or crave nostalgic meals, but the answer is no because I can easily get what I want without the necessity to worsen our planet.
One of these cravings was french food, I missed the elevated & ambient feeling from eating a french meal. Delice & Sarrasin was there to itch the right spot. In a neighborhood that is the closest feeling to being in Europe, West Village. A cozy little nook of the city, a room only big enough to seat 18-20 people comfortably, intimate, and very French (aka petite). The menu is typical for french cuisine, escargots, soupe à l'oignon gratinée, crêpes, bœuf bourguignon, etc.
The menu is something we always struggle with whenever they have too many good options. We always decide to share our meals, always wanting to experiment with our taste buds with multiple options. We settled on La Bordelaise, Mr Seguin, and Brie Roti Et Fondant Vegetal. The appetizer came first, along with my much needed coffee, cafe noir, btw why is that every time I order black coffee the server always questions if I really want it? The Brie Roti Et Fondant Vegetal was a wonderful beginning to start our brunch, a description of melted and roasted brie (macadamia nuts based) served with baked potato, cooked with thyme and levain bread. The brie was perfectly soft and warm to compliment the potatoes and bread, it melted in my mouth, an instant hug to warm my insides from the brutal outside, hello winter!
Much anticipation later, our crêpes came. One savory and one sweet to kick any lingering desire to the curb. La Bordelaise was a mouth watering description of salted caramel, roasted apple, vanilla ice cream. The crêpe itself was pillowy and soft, with the affectionate mixture of warm apples and vanilla ice cream, the warm and the cold battling for attention. The salted caramel was the perfect touch. Paired with Mr Seguin, goat & herbs cashew cheese, grilled vegan chicken, agave, walnuts & emmental cashew cheese. The cheese was a perfect blend to help liven the crepe dough, the vegan chicken tasted as though it was stuffing, soft like a potato, which I prefer to vegan chickens that make me question if it's actually vegan. The walnuts and agave gave it a nice juxtaposition.
We finished 3 plates and our bellies were full, unfortunately leaving no room to experiment any further. Our delightful brunch left a splendid impression and has us looking at the menu for a future date. Delice & Sarrasin is a perfect spot for a cherished date with someone special who loves food just as much as you do, perhaps Valentine’s Day? Make sure to make a reservation! She fills up quickly! If you ever happen to try it, leave a comment, I hope you love as much as we did.
Xoxo,
Emilia
Why is it that it’s so hard to put yourself out there in any realm of society? Dating, working, creative expression, all different societies that revolve around the necessity of presenting ourselves authentically and vulnerably. Something that should be so effortless for us to do has been rendered to be something that requires effort in an attempt to be liked. Dating, whether on Tinder, creating the perfect profile that will be able to catch the attention of a dream partner, or in person having to present ourselves as the best version of ourselves to our crush in order to win validation. Working, perfecting our resumes and interview outfits to make ourselves desirable. Creative expression, making art that seems to satisfy trends and modernity in order to be relevant. When in reality, who we truly are, without all the fluff, should be good enough. Today and everyday is a dedication to the statement, “I only want what wants me.”
We limit ourselves when we put the pressure of expectations on our shoulders. Being fearful of rejection is simply restricting our journey towards growth, to which I have learned this past year. Growing up, people were quick to judge and make fun of the things that made me true to who I am, which made me retract and reel in my differences to fit in- how boring! Acceptance of yourself is imperative to fully allow yourself to attract those who will accept you. 2022 has helped me open my eyes to just be me, if I don’t get the job, if the date doesn’t go well, if people don’t like my art or what I have to say, then so be it! I relinquish control and allow myself to just be in 2023 and I hope to motivate others to shed the skin that others have put on them.
Xoxo,
Emilia
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