Back in the mid-aughts, before East Village had become quite so gentrified, chef Shawn McClain transformed a dilapidated storefront known to me and my neighbors as the "pigeon palace" into a sleek haven for vegetarian dining, the space all cool earth tones, warm low lights, and bursts of greenery. It's the perfect setting for Green Zebra's menu of vegetarian small plates, many Asian influenced. Chef de cuisine Jon DuBois's eclectic dishes range from pastas (chilled somen noodles, house-made ramen) to pot stickers (black bean with peanut-tamarind sauce). After-dinner options to go with the half-dozen or so desserts include French-press coffee and exotic teas—for example, one that according to the menu was once harvested by monkeys.
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