![]() ![]() ![]() The location was renamed in 2023 as The Flatiron Room Murray Hill. He thinks of his business expansion in terms of community impact and wants to be “as big as possible." SHOW MORE Even now that he has grown Beyond Sushi into a consistently expanding company, Guy still spends around fifty percent of his time cooking, and loves adding new dishes to his menu. One of Guy’s main goals is to balance sustainability and accessibility to encourage people to choose the healthy option of Beyond Sushi, and the passion that sustains this goal is his creativity. Within three months - working solely with the help of his sushi chef - the growing popularity of his beautiful, healthy, and delicious food quickly enabled him to expand into the thriving company that Beyond Sushi is today. When a request for a sushi station popped up, and knowing that meat and fish are restricted in some areas of the Jewish world, he decided he wanted to create something “cool and innovative - and not fish.” It took two years to develop his vegetarian sushi, but after selling out at the Vegetarian Food Festival two years in a row, Guy decided to open a business on 14th street. Fresh out of culinary school, Guy became the executive chef at his father’s kosher catering company. He went on to work at numerous other restaurants in New York doing every possible position, and after a brief dalliance with computer engineering, returned to the food world by studying at the Institute of Culinary Education. ![]() I’ve always loved food.” He grew up on a Kibbutz in Israel - and came to New York after serving in the Israeli army - to help out in his father’s restaurant. When describing his extensive background in the restaurant industry, Guy told us, “I had a dream to cook since I was young. After learning of the depletion of fish in our oceans – not to mention the health benefits of a meatless diet – Guy set out to be the “first to pioneer the fish-less sushi movement.” He views “sushi as a vessel that carries the perfect amount of flavor to just grab it in one bite.” He also praises sushi for its consistency, which gives him room to play around in creating interesting and perfect balances of vegetable's flavors and colors. Because of my Israeli background, the European influence is felt greater than others on our new fall dinner menu.Guy Vaknin and his wife Tali opened Beyond Sushi in July of 2012 with the goal of producing healthy, beautiful and earth-conscious food. Our food isn’t bound to any one region, but is about celebrating plant-based cuisine in all flavors and techniques I acquired over the course of my career. Our signature La Fiesta Roll is packed with Spanish flavors and our Chic Pea Roll has Middle Eastern flavors inside. “We always viewed sushi as the perfect vessel to deliver consistent bites of flavor from all around the world. “Since we opened, our sushi has been the main focus but Asian flavors were not,” Vaknin tells me. Cow out of Williamsburg, Brooklyn-and they expect to add more vegan cheese selections soon, too. But this fall, their 134 West 37th Street, West 56th Street and Nolita locations will be getting ten new fall dishes that push the boundaries of the “sushi” in the local chain’s name.Įxecutive chef and owner Guy Vaknin will be venturing into truffle risotto, made with Porcini mushrooms, arborio rice, baby bellas, shiitake caps, oyster mushrooms, thyme flowers, chervil and fresh shaved truffles stuffed artichoke hearts with turmeric ground seitan, celery root purée, green pea and mint sauce spanakopita with flaky phyllo, spinach, feta, smoked paprika and dill caper dip and an artisanal cheese board for sharing featuring the aged cashew cheeses of local maker Dr. The menu has expanded over time to include salads, wraps, noodle soups and even seasonal dumplings. Photo courtesy Sushi opened in 2012 with its tiny 14th Street shop, serving vegan sushi rolls like the Spicy Mang, which features black rice, avocado, mango and English cucumber. ![]()
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