🎶”Flavors of the world, Spice up your lunch, Every bowl and every dish, Spice up your lunch, People of New York, Spice up your lunch, Aah”🎶
Meatless Mondays (and any day really) have a new face, and it’s name is Spicy Moon. Over in the East Village, and now at your office, Szechuan food has been given a much needed makeover by the Szechuan peppercorn–powered Spicy Moon.
As for the menu itself, it covers a lot of regional standards, but with a vegan twist. Think twice-cooked yuba, fan-favorite dan dan noodles with Beyond Meat, flavor-packed cumin-style tofu, and a spicy vegetable or tofu dry pot.
There is of course, the famous regional dish, mapo tofu which is not to be missed, or burn your way into the veggie wontons in chili oil. They are a stand out for being an undeniably terrific representation of the classic dish.
Other dishes include vegan versions of Chinese-American classics, like the General Tso’s mushroom. The ‘shrooms come nugget-shaped with a special dipping sauce after being breaded and fried. Don’t stop there because the cold sesame noodles are calling your name and the flaky scallion pancake will have you happy and no longer hungry!
While standards make up most of the menu, there are also less conventional items like the fried pickles with “Szechuan sauce”. You’ll be sure to put some respect on their name after trying your first bite!
At Spicy Moon, it’s the little things that make it a more interesting place than your standard Szechuan restaurant and showcase the owners’ passion for the food and dedication to creativity in the city’s ever-expanding field of vegan restaurants.