greenzebra

This restaurant from the owner of Spring is a real gem. Small, with seating for 50 or 60 people, the minimalist dining room in pale earth tones with grey tables is surprisingly comfortable and relaxing. The menu is primarily vegetarian, with a chicken dish and fish dish and changes seasonally. We shared 4 starters, 5 appetizers, and 4 entrees among 4 people . Among the starters the only disappointment was the beets with a horseradish panna cotta. No horseradish could be tasted. The appetizers we tried were all delicious, includung the shiitake mushrooms in a potato crepe, the chickpea pancakes and the eggplant dumplings in a coconut sauce. Entrees we shared were the truffled risotto with wild mushrooms, the carrot cake and the sweet potato tort with a walnut crust and blue cheese topping. On another visit, we had the soba noodles with black bean sauce, the warm blue cheese cake and wonderful crispy sweet potato dumplings. For dessert, try the spiced pumpkin beignets with pecan ice cream. The wine list is small and moderately expensive with mostly white wines and a few reds. Service was excellent throughout.