A "stolen" Review of a wonderful restaurant ! ! !
Posted on 07 / 02 / 2008
This read so well that I could not resist stealing a section of it & posting it here.
Vegetarian Food in Philadelphia at Horizons
By Judy Barr
So just what is this vegan palace of delights? To begin with, it's on the shady side past South Street, up a flight of stairs in Ikea beige and bleached blonde floors and straight on to goodness. The reservation was discreetly checked, coats were collected, and the party allowed to slump into comfortably upholstered chairs in a room that could double as a yoga zone or casual modern art gallery. One face at the table beamed, wide eyes blinking, as if arriving at a sort of mecca. The staunch carnivore offered to gnaw my arm, proclaiming that "Meat is my Jesus!"
Horizons is like "Pimp My Haffner" gone decadent. For one thing, dining halls don't usually offer pomegranate sangria. It arrives on a tray, zesty from an orange garnish and sweet from the sliced fresh grapes mamboing among the ice cubes. I mean, I could feel the beneficial antioxidants tingling down to the tips of my toes within minutes of the first sip. Like the cuisine, the beverages--from wine by the glass to cocktails and even a cappuccino--are totally and completely vegan, no weird menu symbols needed.
Once appropriately watered, it's time for the viands--and oh, what a feast. Remember the carnivore? She almost licked the plate. One companion was fearful that perhaps "vegan" was a code word for healthy as in, lacking in the usual indulgences of processed carbohydrates. Right on cue, the cone of homemade warm focaccia, served with a dish of oil and freshly pressed herbs, arrived. Thick and chewy, the focaccia soaks up the flavors of the oil and works well as a foil to the fruity sangria and red wines. The Red Chili and Cauliflower soup was a luscious bowl with a velvety broth, fragrant with lemongrass and finishing with a hefty kick. Golden Beet Panzanella Salad is a riff on traditional Italian that roughly translates to "leftovers." This is not leftovers. This is cuisine. Croutons with that kind of crunch and savor wouldn't be hour-old in my house. Cucumbers and tomatoes are married with chunks of smoked tofu and croutons studded with crisp red onions and salty bursts of capers, topped with mandoline-fine sheets of golden beets and frisée and surrounded by basil oil and dots of balsamic vinegar.
Read the entire Review here - http://www.biconews.com/?p=6981