Taste: Dining Out: Where Were Eating: August 2010: Sprig and Vine
The sophisticated setting at this vegan BYOB—sage upholstery, deep brown wainscoting, professional service—is worlds away from the hippie aesthetic associated with the V word. Vegetable-centric dishes like crisp artichokes served with -preserved-lemon-scented chickpeas and smoked paprika “aioli” (pictured) dazzle, as does a citrus-dressed roasted beet salad; a savory brick of Moroccan-spiced grilled tofu over braised kale satisfies hankerings for protein. Chef-owner Ross Olchvary worked for seven years under chef Rich Landau at vegan restaurant Horizons, and he’s learned well—perhaps enough to surpass his mentor. Insider tip: Looking for the elusive all-vegan brunch? There’s one here on Sundays from 10 a.m. to 2 p.m. 450 Union Square Drive, New Hope, 215-693-1427, sprigandvine.com.