Naturalie Bistrô

"This vegetarian bistro is the passion project of chef Nathalie Passos, who studied at the Institute of Culinary Education’s Natural Gourmet Institute. Here she highlights organic ingredients from small, local farmers in dishes like cozido Indiano (Indian stew) with chickpea, sweet potato, coconut milk, and tomato sauce, or a plant-based version of the traditional Brazilian feijoada made with beans, squash, smoked tofu, and a flaxseed-kale-carrot farofa (traditionally made from toasted yucca flour)." - Rafael Tonon, Taylor Barnes