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| Zenith Vegetarian Cuisine What's New? Address has been change We used to be located 888 8 Ave(Corner of 52 Street) New York NY 10019.Now we are moved four block down on 48 Street and 8 Ave. The New Address is 311 W 48 Street New York NY 10036 |
Great Deal FREE BOTTLE(750ml) OF WINE WHEN YOU DINE IN |
Food that will forever change the way you think about vegetarian food |
- Our products are Vegan
- We've been in business for over 10 years
- We do delivery, catering party and fine dinning
| Pre-Fixed Menu 30.00 per Person Strictly No Sharing INCLUDES A Glass of Wine or Juice Chef’s Appetizer Choice of Soup or Salad Choice of Entrée |
Zagat Survey 1997
“You won’t even miss the meat” at this affordable West Side Asian
Vegetarian“New Find” where “the Food presentation is beautiful and
thetaste matches”
Zagat Survey 1998
“Best of its kind” is the verdicton this affordable “Soothing”Midtown
Asian-Vegetarian
Review by:
Time Out New York: January 14-21 1999
Zenith Vegetarian Cuisine
by Bob Brennan
From the calming atmosphere to the inventive dishes, dining at Zenith Vegetarian Cuisine
is a delightful experience.
the far wall. The bustle of Eighth Avenue, clearly visible through the long row of windows,
good.
good.
Along with these were served crunchy sesame seaweed chips and four tasty sauces. The
Along with these were served crunchy sesame seaweed chips and four tasty sauces. The
large variety of appetizers also included scallion pancakes, grilled marinated vegetarian
duck, spinach linguine with sesame dressing, and steamed or fried seasonal vegetable
dumplings.
dumplings.
dumplings.
My friend ordered the Zenith salad of spinach, mushrooms, red pepper, bean sprouts, and
carrot with a light house dressing. It was large, beautifully presented, and according to
him, “excellent.” The entr閑 selections included a number of interesting-sounding
vegetarian pasta specials such as tofu and humus tortellini, with Shiitake mushrooms in a
white basil sauce; mushroom-stuffed ravioli, topped with vegetarian seafood in a white
sauce; and my choice, the pumpkin stuffed ravioli, topped with pumpkin squash, soybean,
pepper and vegetarian ham in a basil sauce. I found it quite a delicious combination.
Among the other entr閑s were “fragrant chicken,” roasted vegetarian chicken topped with
teriyaki sauce, which our neighbor at the next table called “tofu at its best”; “mushroom
infinity,” minced Shiitake mushroom, soy protein, peppers, and pine nuts wrapped in
lettuce; and an item called “treasure island,” which was being served at a large table as we
were finishing our main course. It looked and smelled wonderful with its mushrooms
prepared in a special brown sauce and served on a sizzling skillet. My friend had or-dered
and enjoyed the vegetarian seafood com-bo, with its combination of vegetarian shrimp,
squid and fish balls served with mixed vegetables in white sauce. We each had an
additional side order: His was broccoli in garlic sauce and mine the sauteed asparagus,
which was delicious, perfectly prepared and served with a light brown sauce. Though I was
feeling very much like a large, stuffed vegetarian ravioli by the end of the meal, I was
tempted with one of my favorite desserts, pecan pie, and it was well worth it!
“You won’t even miss the meat” at this affordable West Side Asian
Vegetarian“New Find” where “the Food presentation is beautiful and
thetaste matches”
Zagat Survey 1998
“Best of its kind” is the verdicton this affordable “Soothing”Midtown
Asian-Vegetarian
Review by:
Time Out New York: January 14-21 1999
Zenith Vegetarian Cuisine
by Bob Brennan
From the calming atmosphere to the inventive dishes, dining at Zenith Vegetarian Cuisine
is a delightful experience.
the far wall. The bustle of Eighth Avenue, clearly visible through the long row of windows,
good.
good.
Along with these were served crunchy sesame seaweed chips and four tasty sauces. The
Along with these were served crunchy sesame seaweed chips and four tasty sauces. The
large variety of appetizers also included scallion pancakes, grilled marinated vegetarian
duck, spinach linguine with sesame dressing, and steamed or fried seasonal vegetable
dumplings.
dumplings.
dumplings.
My friend ordered the Zenith salad of spinach, mushrooms, red pepper, bean sprouts, and
carrot with a light house dressing. It was large, beautifully presented, and according to
him, “excellent.” The entr閑 selections included a number of interesting-sounding
vegetarian pasta specials such as tofu and humus tortellini, with Shiitake mushrooms in a
white basil sauce; mushroom-stuffed ravioli, topped with vegetarian seafood in a white
sauce; and my choice, the pumpkin stuffed ravioli, topped with pumpkin squash, soybean,
pepper and vegetarian ham in a basil sauce. I found it quite a delicious combination.
Among the other entr閑s were “fragrant chicken,” roasted vegetarian chicken topped with
teriyaki sauce, which our neighbor at the next table called “tofu at its best”; “mushroom
infinity,” minced Shiitake mushroom, soy protein, peppers, and pine nuts wrapped in
lettuce; and an item called “treasure island,” which was being served at a large table as we
were finishing our main course. It looked and smelled wonderful with its mushrooms
prepared in a special brown sauce and served on a sizzling skillet. My friend had or-dered
and enjoyed the vegetarian seafood com-bo, with its combination of vegetarian shrimp,
squid and fish balls served with mixed vegetables in white sauce. We each had an
additional side order: His was broccoli in garlic sauce and mine the sauteed asparagus,
which was delicious, perfectly prepared and served with a light brown sauce. Though I was
feeling very much like a large, stuffed vegetarian ravioli by the end of the meal, I was
tempted with one of my favorite desserts, pecan pie, and it was well worth it!
| Zenith Vegetarian Cuisine 311 W 48 Street,New York NY 10036 Tel: 212-262-8080 Fax: 212-307-5029 (since 1995) |