Cinco de Mayo is about to go crazy and you do NOT want to miss this 🌮🔥
@sentirnyc is the move on May 5th — $5 tacos, $10 beers & a shot, $10 frozen margaritas, and music bumping all night long.
Mark your calendars, it’s going down! 🇲🇽
Joined @mercyforanimals at their Earth Day event and cooked tacos on stage using ingredients from @sentirnyc alongside some incredible plant-based products — @chunk_foods steak and @oshiseafood salmon. Grateful for the opportunity, connected with so many amazing people. What event should we do next? 🌱
Adapt or get left behind. It’s always been that way in this industry.
AI is the newest wave — and I’m not waiting to see how it plays out. I’m already using it.
Watch the video and let me know: where are you at with AI? Curious, skeptical, or already in? 👇
One ingredient, many ways! 🍄
If there’s one ingredient that does it all in plant-based cooking — it’s mushrooms. Versatile texture. Deep flavor. Real nutritional value. What’s your favorite mushroom? 💭
Last night, we visited @chefguyvaknin ’s latest hotspot, Sentir (@Sentirnyc ). It’s a tequila bar & Mexican restaurant that is all vegan!
We enjoyed the:
💚 sentir guac (the chicharrones truly tasted like the real thing)
🌽 elote asado
🌮 chorizo tostado (made out of a black bean purée)
🍗 “chicken” sopas
🍫 cinnamon churros w/ 3 dipping sauces
💛 passionfruit ice cream
📍 37 W 19th St
#nyceats #vegan
You’ve been asking for bigger portions. We heard you. Starting this weekend, select dishes at each location are getting an upgrade 💥
Just kidding — April Fools!
But the weekend is real, the food is real, and the weather is finally cooperating. Come for the food and stay for the experience ✨
I said no for two years.
No burritos. Not at Sentir. That was the rule.
Then this guy goes out to the streets of New York and asks 50 random people if they’d come in for National Burrito Day.
50 said yes.
…I couldn’t argue with that.
So this Thursday, April 2nd — for the first time in Sentir’s history — we are making a burrito. Photos drop tomorrow.
If you’ve been asking for this, now’s your moment. Reserve your table 🌯💫
Bottomless mimosas are officially HERE! 🥂🍊
Enjoy 90 minutes of bottomless mimosas during weekend brunch at @ReverieBrooklyn — right in the heart of Williamsburg, Brooklyn. $40/person.
We’re talking Lemon Poppy Seed Pancakes with miso caramel & torched meringue, the Eggplant Shakshuka with crumbled feta & fresh mint, a Pastrami Croissant you won’t believe is plant-based, the Bacon, Egg & Cheese on brioche that hits every time, and more — all while your glass stays full.
Weekends just got a serious upgrade. Reserve your table now 💫
#BrunchSZN #WilliamsburgBrunch #BottomlessMimosas #NYCBrunch #BrooklynEats VeganBrunch ReverieBrooklyn
There’s a lot going on in this pide — and that’s exactly the point. 🔥
We start with the base: a housemade cashew ricotta that brings this subtle, creamy nuttiness, layered with mozzarella for that pull. Then comes the charred cherry tomato jam — tomatoes blistered until they’re almost caramelised, sweet and smoky at the same time. The pastrami goes on with harissa, which cuts through the richness and adds just the right amount of heat. Finished with a generous drizzle of evoo.
The pide dough itself is everything — pillowy inside, crisp on the edges, baked at high heat so it catches just right.
This is the kind of dish that takes time to get right, and I’m really proud of where it’s landed.
Come try it at @anixinyc 🌿
