Before I get into today’s post, I’d like to point you toward the latest episode of the Our Hen House podcast, which features highlights from recent interviews on the OHH TV show. In between interviews, you’ll hear the voice of yours’ truly introducing each of the interviewees. Check it out!
I’d also like to announce the two winner’s of the Tastymakes raw, sprouted, vegan, organic, and gluten-free snack box giveaway. Congratulations to Samantha Matons and Theresa Norris! Enjoy your tasty, nourishing treats.
I’ve hesitated to make this announcement until now, mostly because I’ve found myself in partial disbelief that such an ideal series of opportunities has unfolded before me in the past couple of months, and wanted to make absolutely certain of their reality before I went about publicizing them on the ol’ blog. Now, midway into June, I believe that I can confidently assert that, yes, these dream-worthy experiences legitimately constitute the actuality of my summer.
Without further ado, I’m more than thrilled to announce that this summer, I’m living in Brooklyn, NY, interning with the multimedia hub of animal advocacy Our Hen House, and working part-time for both the vegan publishing house Lantern Books and the public policy action tank on the environment and animal agriculture Brighter Green. Needless to say, I’m honored and humbled to offer my time and energies to these change-making organizations, and I highly encourage you to pop around their websites and get to know their important work.
In addition to working for three impressive groups, I also feel incredibly privileged to live in one of the most vegan-friendly cities in the country, and as such intend to partake in my fair share of restaurant-hopping. To recount my experiences with Brooklyn’s vegan scene, I’m excited to launch a temporary blog series similar to the DC Restaurant Exploration of last summer. But this time, FMV’s taking on Brooklyn.
My first stop: Dao Palate. A favorite of my Brooklyn-native buddy and his entire non-vegan family, this 100% vegan pan-asian café delights eaters of all persuasions with its wide selection of colorful and unique appetizers, market-fresh local vegetables, hearty entrees that feature some of the tastiest plant-based meat I’ve encountered, and dense, rich cheesecakes. Dao Palate serves up all of these goodies and more in a gorgeous dining room paneled in mahogany wood accentuated with jade green decor and lit naturally through floor-to-ceiling windows. Additionally, I hugely appreciate their speedy service and reasonable prices, which prove impressively proportionate to the amount of food each dish provides (about $5 for an appetizer, $13 for an entree, $9 for a noodle or rice dish, $6 for dessert).
Ranging from tempura to dumplings to scallion pancakes to avocado tartar to BBQ seitan ribs, Dao Palate’s appetizers prove perfect for sharing with the table. Rather unfortunately named “soy protein” on the menu, the anything-but-unfortunate entrees—which include mango soy protein, General Tso’s soy protein, orange seitan, and smoked teriyaki seitan—feature the most toothsome, substantially textured, and tender vegan meat I’ve ever tasted. And dessert? Look no further than the cheesecakes. Though not quite as impeccable as the cheesecake available at Hangawi, Dao’ Palates thick and creamy creations are available in chocolate, pumpkin, and raspberry white chocolate.
In addition to nibbles of my dining companions’ dishes, I’ve had the chance to sample two of Dao Palate’s entrees and one dessert.
The first—the bibimbap, served in an always entertaining sizzling stone rice bowl—offered a stunning amalgamation of different tastes and textures, including such components as a brown rice base, a refreshing mango salsa, spicy and crunchy kimchi, a salad of hijiki seaweed and edamame, silky smooth steamed spinach, pleasingly chewy tofu sauteed in teriyaki sauce, and slices of avocado, all tossed in a spicy miso sauce. Full of surprising flavors, this dish could keep any diner happy on multiple visits to Dao Palate.
Indeed, I almost ordered the bibimbap again during my second excursion to the restaurant, but persuaded myself to try a new dish instead. In the mood for noodles, I opted for the stir-fried soba with julienned vegetables and browned tofu. While I duly appreciated the uniform size and shape of the vegetables and tofu (Dao Palate clearly pays close attention to presentation), as well as the tangy stickiness of the sauce, after a couple of bites the dish became a bit monotonous. The dish certainly didn’t taste bad, but I don’t think that I’d order it again, as it simply ceased to interest me after I had eaten only half of the plate.
After my less-than-optimal soba experience, I gave Dao Palate a chance to redeem itself with its raspberry white chocolate cheesecake—a dense slice of crumbly crust, oh-so creamy New York-style cheesecake, and tart raspberry jam, topped with swirls of whipped cream. Though the rich texture and characteristically cheesecake-y crust didn’t disappoint, the layer of raspberry and the whipped cream proved much too saccharinely sweet for my palate. I would definitely order a Dao Palate cheesecake again, but perhaps I would opt for the pumpkin flavor instead, in the hopes that it would harbor a more subtle sweetness.
I wholeheartedly plan on returning to Dao Palate in order to get me one of their tantalizing soy protein dishes all for myself, and would certainly recommend this restaurant to anyone upon whom I wish an artfully prepared, hearty, and uniquely flavored meal.
Until next time, Ali.