Page 80 - December2018
P. 80

111 E 7th St.
New York, NY 10009
Tel: (917) 261-5524
Hours: Sun-Thurs: 5 p.m. - 1 a.m., Fri & Sat: 5 p.m. - 2 a.m.
Cuisine: Vegan Tapas & Small Plates
The Eggplant with marinara and basil at Ladybird, topped with garlic ricotta.
By Carol Bareuther
The ornate chandeliers, white marble  oors and green velvet-chairs give Lady- bird, a 42-seat restaurant located in Manhattan’s East Village, that bygone-era feel. However, one look at the menu and it’s clear this vegan, tapas-and-small-plates wine bar and restaurant is certainly up to 21st century times. Beet ceviche, appe- tizingly and artistically served with sliced avocado, cilantro, chili and lime, and roasted sweet potatoes topped with miso butter and scallion tempura de nitely don’t resemble the way grandma cooked these root cellar staples.
“Ladybird acts as a response to pop culture and a growing interest in consci- entious eating,” explains owner Ravi DeRossi. “Our plant-based menu is a modern and glamorous alternative to mainstream consumerism. We enjoy showcasing bright and complex  avors alongside our wine-based cocktail program. We use fresh produce to capture the nuanced textures and complex  avors of the ingredients featured
in our menu.”
DeRossi grew up in
Boulder, CO, as Ravi Lalchan- dani. He changed his last name to the easier-to-pro-
nounce DeRossi in hopes of pursing an acting career. A few years later, DeRossi embarked on a different type of artistic endeavor as a globe-trotting painter. By the early 2000s, he was back in Boulder running a deli with his mother. When the family sold the deli, DeRossi took his newfound funds, moved to New York and opened a bar. Today, he heads DeRossi Global, which currently operates 15 bars and restaurants in New York and Brooklyn, including Ladybird. An avid animal lover and vegan himself, it’s no surprise there’s no meat on the menu at
Ladybird, or DeRossi’s sister plant-based restaurants: Mother of Pearl, Cienfuegos and Avant Garden. This makes Ladybird’s dinner, late-night and even beverage menu produce-inspired.
The most-popular dish is listed simply on the menu as Avocado. The fruit is halved, peeled, sliced and served on a delicious puddle of black garlic ponzu sauce, with wakame and crunchy fried sesames on top. DeRossi calls the dish a “fun crowd-pleaser with Asian  avors”.
The newest drink is the Reunion Ibis, which features the crisp, refreshing  avors

   78   79   80   81   82