Vegetables are the way forward at this market-driven New American restaurant in Greenwich Village, where Chef Nick Licata helms the kitchen.

With many ingredients sourced from the nearby Union Square Greenmarket, Licata (ex-Degustation and Jack’s Luxury Oyster Bar) aims to have 19 dishes on his menu: after all the restaurant’s name, Villanelle refers to a 16th-century Neapolitan style of melodic poetry consisting of 19 lines.

The restaurant, which has 44 seats and another 10 at the bar in an airy room with tall windows reminiscent of a Greenwich Village townhouse, features natural materials like bare wood and rope. General manager James Shields (ex-Betony and Jean Georges) oversees the service and beverage program, offering wine, craft beers and creative cocktails.

The menu embraces vegetables in all their glory with delicacies like sugar snap peas with Thai basil, fennel and mint and Arctic char with dill, sorrel and caramelized cream. Even the desserts include vegetables, with one featuring white chocolate and parsnips.

Ideal For

Getting Ur veg on

Signature Dishes

Cured Thai snapper with jungle curry, lime and radish; Brussels sprouts with cheddar, cashews and rye; black bass with bulgur, slow roasted tomato and herbs; spring lamb with red cabbage, ramps and savory vinaigrette; chocolate sorbet with raspberry and Dutch ganache.

Signature Drinks

Hands In The Honeypot: bourbon, lemon, bee pollen; Felted In Davos: gin, montenegro, lemon oleo; Dead Cat Bounce: rye, ginger, sage