"Anyone can cook a hamburger—leave the vegetables to the professionals." So says chef Amanda Cohen on the website of her buzzing Lower East Side restaurant. Cohen is known for a lot of firsts: first vegetable-focused restaurant in the city, first vegetarian chef to compete on Iron Chef America, and first in New York City to eliminate tipping and implement profit-sharing with employees. Accolades aside, it's the delicious and creative fare that keeps a line of locals and visitors out the door (reservations are recommended). You'll never miss the meat in globally inspired dishes like kale-matzo-ball soup or sautéed portobello mousse with Asian pears—veggies dominate even the dessert menu, with ambitious offerings like onion-chocolate tart and carrot meringue pie.