Avant Garden

The story

Avant Garden: Plant-Based Artistry in New York City's East Village

A Decade of Plant-Based Artistry

Since 2015, Avant Garden has been a cornerstone of New York City's plant-based dining scene. Located on the second floor at 95 Avenue A in the East Village, it was founded by Ravi DeRossi as the blueprint for his hospitality group, Overthrow Hospitality. Under Executive Chef Juan Pajarito, the kitchen explores the beauty and complexity of vegetables, producing dishes that are both refined and heartfelt. The Michelin Guide describes it as "excellent food that just happens to be vegan."

The menu changes seasonally, featuring dishes like King Royal Trumpet Raviolo with green sauce and ricotta, Scorched Cauliflower with toasted garlic and fried capers, and the signature Black Pearl Oyster Enmolada. Many options are gluten-free or nut-free, and the restaurant is now kosher certified.

Understory: A Mushroom Residency

In 2025, Avant Garden launched Understory, a culinary residency that continues the work of its sister venue, Third Kingdom, New York City's only all-mushroom restaurant. Understory brings back signature Third Kingdom dishes and introduces new menus centered on forest-driven cooking: mushrooms, preservation, fire, and layered forest flavors. Special dinners, like the Wild Chanterelles Dinner, showcase seasonal fungi at their peak.

Drinks and Atmosphere

Wine Director Drew Brady curates a list of global natural wines, while the cocktail program features creations by Sother Teague, Bruce Shultz, and others. The space is warm and intimate, with a bar, outdoor seating, and private dining options. The restaurant also hosts events like the Jain Dinner Series and Mexican-inspired dinners.

Michelin Recognition

Avant Garden's commitment to plant-based artistry has earned it a place in the Michelin Guide, recognized for its thoughtful, vegetable-driven cuisine. After a decade, it remains an essential destination for vegan dining in New York City.