Travel

Three friends with careers in law and finance have come together to open their passion project: Slaw. The menu is rooted in the kind of plant-based, root-to-stem cooking that they love to eat, eliminating as much waste as possible. The interior feels straight out of Copenhagen, with chevron wood flooring, white-painted brick walls, and stacks of firewood heaped in the corners. You immediately want to settle into one of the wicker chairs and start eating. Bowls of squash and barley risotto topped with hazelnut crumb, a plate of garlicky chickpeas, and spicy, slow-roasted tomatoes are so nourishing and satisfying, you’ll hardly miss the meat—and that’s exactly the point.

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