It isn’t vegetarian or vegan, and it isn’t raw cooking.
At Rose’s Luxury in Washington, D.C., a carrot replaces brisket and is given the Jewish deli pastrami treatment. At Manfred’s in Copenhagen, Denmark, the vegetables from the Farm of Ideas — established by chef Christian F. Puglisi of the Michelin-starred Restaurant Relæ — are the focus, each one amplified with carnivorous touches such as cod cream, lardo, or flecks of duck confit.
Le Jardinier in Miami’s Design District takes a similar approach. The restaurant, which opened in the summer of 2019 and closed in March, reopened for dining on October 7. This is the southern outpost of Alain Verzeroli’s first solo restaurant, which made its debut in May 2019 in a luxury space in midtown Manhattan and has already earned a Michelin star.
For 21 years, Verzeroli worked alongside Joël Robuchon, helping the great French chef develop menus