Carrot and Lentil Barbacoa
Vegans, vegetarians and anyone else who loves fresh, vegetable-forward food will want to flag Table 128 for their Restaurant Week agenda. While a traditional Mexican barbacoa involves slow-cooking a whole animal in a pit or over an open fire, chef Lynn Pritchard’s parallel take promises lusty satisfaction without the flesh. Flavored with smoked paprika, clove, cinnamon, cumin and chipotle peppers, this dish’s rich, deep flavors mirror those of the classic meat specialty; a vegan mock sour cream adds a creamy component. “I would challenge any carnivore not to love these,” Pritchard says.