I would say that what I ate here was beyond spectacular. For me, I could dine on their sushi every day. Initially a vegetarian eatery, the menu at Beyond Sushi is now completely vegan, so as a vegetarian, I knew that I would be able to try anything – my only issue was what that should be. The Spicy Mango Roll, made with black rice, avocado, mango, cucumber and spicy veggies, was my selection on my first visit. Watching them prepare these little colorful masterpieces was totally entertaining and the end result was perfection.
Menu offerings include rolls, wraps, salads, and “individual pieces” like baked tofu or snow peas atop a pad of black rice, making for a satisfying and guilt-free take-out lunch or dinner. Their fresh juices – I loved the watermelon lemonade – are the perfect beverages to pair with such fresh, lively food. And speaking of guilt-free, their dessert options are delicious, nutrient packed, and will cause zero regret.
Chef Guy Vaknin and his wife Tali opened Beyond Sushi in July of 2012 with the goal of producing healthy, beautiful and earth-conscious food. After learning of the depletion of fish in our oceans – not to mention the health benefits of a meatless diet – Guy set out to be the “first to pioneer the fish-less sushi movement.” With three locations in Manhattan, an eye towards national expansion in five years, and international in ten, Chef Guy is well on his way to making clean, healthy, environmentally-conscious food accessible to more and more people. But for now, let us be thankful he started it all in New York.