"My favorite meal of this trip was at an izakaya in Venice called RVR, also a favorite of my colleague and New York Times Cooking senior editor Genevieve Ko's. She walked me there on the beach, sandals in hand and pants rolled up, for a meal starring some of the best plants I've had to date."
"It serves bracing radicchio and Asian pear with a silken tofu-miso dressing, an ideal foil to punchy greens, but the dressing would be rich enough to spread on thick pieces of toast as a snack—a benefit to making it at home."
A recent trip to Los Angeles highlighted the abundance of vegetable dishes available in the city. The author reflects on the appeal of these dishes, particularly at an izakaya called RVR, known for its radicchio and Asian pear salad with silken tofu-miso dressing. The experience emphasizes the quality and creativity of vegetable-forward cuisine in California, encouraging the replication of these flavors at home through shared recipes. The author expresses a desire to bring the vibrant energy of these dishes back to New York.
Read at www.nytimes.com
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