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When David Wu and his brother Darryn were growing up, it was a given that they ate all their vegetables—their parents, after all, founded Zen Palate. Clearly, the organic apple doesn't fall far from the tree: After respective stints in the family business and at the New York Restaurant School, the brothers have opened Gobo (Japanese for "burdock root"), a vegetarian restaurant with an open kitchen, an organic juice bar, and—in a departure from their parents' alcohol-free policy—a beer-and-wine license. The meatless menu takes a global turn with tea-smoked soy sheets, white bean-and-cremini mushroom casserole, soy filet with coconut-curry rice, and green tea noodles with vegan Bolognese sauce. — Rob Patronite and Robin Raisfeld

Nori-wrapped tofu with pumpkin seeds, $17; spinach wonton soup, $6