The Story Behind Semilla's Outstanding Vegetable-Centric Tasting Menu

Courtesy of Semilla
Chefs Pamela Yung and José Ramírez-Ruiz share the inspiration behind their excellent, vegetable-forward tasting menu at Brooklyn's Semilla.

An unexpected delivery drove the vegetable-forward tasting-menu concept for Semilla, a tiny Brooklyn restaurant that’s one of the most energetic and creative new places in the country. In 2012, Pamela Yung and José Ramírez-Ruiz (veterans of Roberta’s and Per Se respectively) were planning 
a pop-up with five courses. “Then our friend showed up with a big box of beautiful foraged plants, and I couldn’t waste any of it,” says Ramírez-Ruiz. The couple ended up serving more than 10 courses that night, a format they carried over to Semilla, along with Yung’s stunningly good, local-grain-studded sourdough bread and a price tag of just $75. Ramírez-Ruiz brilliantly deploys meat and fish only to bring out the best in his vegetables, as with a nugget of beef tongue hidden under layers of pickled and steamed beet.

Healthy Vegetable Recipes
Vegetable Side Dishes
Roasted Vegetable Recipes

DownComment IconEmail IconFacebook IconGoogle Plus IconGrid IconInstagram IconLinkedin IconList IconMenu IconMinus IconPinterest IconPlus IconRss IconSave IconSearch IconShare IconShopping Cart IconSpeech BubbleSnapchat IconTumblr IconTwitter IconWhatsapp IconYoutube Icon