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38 E. 19th St., New York, NY 10003 40.73798 -73.991473
nr. Broadway  See Map | Subway Directions Hopstop Popup
212-475-5829 Send to Phone

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  • Cuisine: American Nouveau, Vegetarian/Vegan
  • Price Range: $$$

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Photo by Liz Clayman

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Mon, 8am-10:30 and 12pm-3pm; Tues-Wed, 8am-10:30, 12pm-3pm, and 5:30pm-10:30pm; Thurs, 8am-10:30, 12pm-3pm, and 5:30pm-11pm; Sat-Sun, 5:30pm-11:30pm

Nearby Subway Stops

4, 5, 6, L, N, Q, R at 14th St.-Union Sq.



Payment Methods

American Express, Discover, MasterCard, Visa

Special Features

  • Breakfast
  • Dine at the Bar
  • Good for Groups
  • Hot Spot
  • Lunch
  • Notable Chef
  • Notable Wine List
  • Open Kitchens / Watch the Chef
  • Take-Out
  • Design Standout
  • Reservations Not Required
  • Online Reservation


  • Full Bar




Jean-Georges Vongerichten has opened all-vegetables-all-the-time restaurant abcV during a moment for vegan junk food, but there’s no vegetable burger or cashew cheese sauce in sight. After more than three years of tinkering with dosas and obsessing over Deepak Chopra’s kitchari recipe, Vongerichten, who made his name pioneering a lighter, more vegetable-centric approach to French cuisine, isn’t interested in plants masquerading as animal proteins. At this third project in the ABC Kitchen, he has teamed up with chef de cuisine Neal Harden, who worked at the influential raw-food restaurant Pure Food & Wine. There’s a current of boho wellness running through it all, but the food isn’t the crunchy, whole-grain stuff of yesterday’s hippie-strants. In place of mock cheesesteaks, you’ll find dosas, served with fillings like yogurt and avocado, or butter and maple syrup. Juices and smoothies — like the “Fitness & Protein” morning shake with omega-seed butter and raw-almond milk — are big, as are tonics, referred to as “vibrations.” Along with dishes like fresh tofu with yuba and ponzu, and Chopra’s kitchari with fermented carrots and mint, there are Jean-George signatures like a kabocha-squash dip with tahini, and a modified hummus (in place of pea guacamole) made with green chickpeas and Thai basil. (Only time will tell if it’s as controversial as the guac.) And the place is keeping the three-martini lunch alive with a pomegranate variation made with raw-coconut water.

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