One of the city’s most ambitious vegan restaurateurs is currently gearing up to debut two new high-end concepts in the East Village this Fall.
Ravi DeRossi has quickly cultivated a reputation for himself as one of Manhattan’s most prominent vegan restaurateurs. The founder of Overthrow Hospitality, DeRossi has quite literally set himself on a mission to overthrow the carnivorous establishment of New York hospitality. Spanning a legacy of over twenty years in the East Village, Ravi has been behind some of the neighborhood’s most popular and sustainable concepts, including recognizable spots like Amor y Amargo, Etérea, Soda Club, and Cadence. Most recently, DeRossi launched its British-inspired, plant-based concept Proletariat, whose debut was covered a few months ago by your trustworthy team at What Now.
Now, DeRossi is getting ready to debut two new concepts at 122 East Seventh Street later this month. The first concept, Rabbit, is a vegan tasting menu spot with an emphasis on raw cuisine. Helmed by Overthrow Hospitality veteran Xila Caudillo, Rabbit is expected to be primarily women-run and will source the majority of its food and wine from Latinx producers. Caudillo previously served as Head Chef at Etérea, Overthrow’s popular tequila and mezcal cocktail bar. Having grown up on a raw food diet, Chef Caudillo is poised to introduce a brand new generation of New Yorkers to incredible potential of raw food dining.
Rabbit will be moving into the space that previously housed DeRossi’s popular restaurant Cadence, which recently moved across the street. Guests of Rabbit can expect a 13-course storybook menu inspired by Alice’s Adventures In Wonderland and featuring poems and drawings by celebrated artist Gary Baseman. Occupying a cozy spot that seats about 12 guests, Rabbit will offer seatings at 6:00 PM and 8:30 PM, costing $75 for the experience before drinks.
Speaking of drinks, Rabbit will also feature an exciting beverage program led by the critically acclaimed Sother Teague, the chef/bartender behind Overthrow’s Amor Y Amargo. Teague is expected to highlight low-alcohol cocktails that emphasize fresh-pressed juices and infused waters. In addition to Rabbit’s vegan tasting menu though, the space at 122 East Seventh Street will house a secondary sister concept that emphasizes dessert and wine.
The second concept, called The Fragile Flour, will feature vegan desserts and wine prepared by pastry chef and burlesque dancer Lady Ashton Warren. A veteran of Marc Forgione’s critically acclaimed restaurant, the Michelin-starred pastry chef will be leading the dessert experience and will offer delightful dishes like tiramisu with hazelnut mascarpone and lemon chamomile cream pies.
While Rabbit is already getting ready to begin its soft opening, The Fragile Flour is expected to open up a few weeks later in September. For more information, you can follow The Fragile Flour on Instagram as they continue to prepare the space for its grand opening.
