The New York outpost of the California raw-food restaurant RAWvolution opens today at 504 East 12th Street.
Janabai Amsden, who founded the café and takeout spot with her chef husband, Matt, tells The Wall Street Journal that RAWvolution rarely cooks anything at higher than 110 degrees Fahrenheit. In fact, the space has no stove or oven. (Amsden released the RAWvolution cookbook back in 2006.) In addition to a menu of soups and juices, it will also serve bagels, made using a dehydrator. Looks like the great New York bagel debate is about to get interesting.
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