abcV

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abcV New York City: Plant-Based Dining by Jean-Georges | Michelin Recommended

abcV: Plant-Forward Dining in New York City

abcV, located on East 19th Street in New York City, is a restaurant that grew out of Jean-Georges Vongerichten’s personal journey toward plant-based eating. The space is a sibling to the acclaimed abc Kitchen and was designed to reflect a cultural shift: here, vegetables are the main event. The restaurant has earned a Michelin Recommended distinction, a recognition that speaks to its refined, thoughtful approach to contemporary cuisine.

The kitchen is helmed by proprietor Jean-Georges, with executive chef Neal Harden and chef de cuisine Natasha Agrawal-Mitnick. Their menu is described as “creative and forward-thinking” and built around sustainable, organic ingredients. The aim, as the restaurant puts it, is to “serve, inform and inspire a cultural shift towards plant-based intelligence.”

The dining room seats 75 and is designed with a luminous, sun-and-moon-inspired aesthetic. It’s a setting meant to complement the food—vibrant, balanced, and welcoming to all diners, whether they eat plant-based full-time or are just curious.

The food itself is a mix of light, fresh plates and deeply satisfying warmth. Highlights from the dinner and lunch menus include dishes like the crunchy saison battered maitake mushrooms with calamansi honey, and a mushroom walnut bolognese served with carrot paccheri. The kitchen also works with a wood-fired oven and wok, turning out plates such as beluga lentils sautéed in black vinegar and aromatic chili oil, and seared koji-marinated tofu with a ginger ramp sauce. A noticeably large portion of the menu is vegan and gluten-free, making it an accessible spot for a range of dietary preferences without sacrificing complexity.

abcV is open for breakfast, lunch, and dinner, and also serves a weekend brunch. Whether you’re stopping in for a quick bite of green chickpea hummus or settling in for a longer evening of wok-charred vegetables and inventive cocktails, the restaurant delivers a consistent, grounded take on what modern plant-based dining can be. Its Michelin Recommended status feels earned—a quiet vote of confidence in a kitchen that treats vegetables with both creativity and respect.