The Elm: Garden
Although this dish relies entirely on vegetables (a good 40 to 60 of them), Paul Liebrandt appears to have kept his fresh-from-the-garden conceit going well beyond spring, alternating warm weather goodies like tomatoes and fairytale eggplant out of his Creuset pot, and swapping in sturdier items like baby turnips, roasted romaine, hen of the woods mushrooms and tri-colored carrots.
160 N 12th St., (718) 218-7500
