When we’re craving that fine mix of comfort, nourishment, and indulgence, we find that Candle Café East more often than not is just what we’re both in the mood for. Take, for example, this afternoon, when we popped in for lunch and found all three served up in spades.
EMPANADA SPECIAL SERVED OVER A BED OF GREENS WITH PICKLED ONIONS AND TOFU SOUR CREAM
Flavor Pairings & Affinities
OUR FIRST TASTE OF CANDLE CAFÉ’S FAMED AZTEC SALAD, WHICH THEY CAN’T TAKE OFF THE MENU
When Candle’s Executive Director Mark Doskow stopped by to say hello, we were still floored to have just tasted one of the best salads we’d ever had anywhere – one that near-miraculously managed to hold our interest through every single forkful with its balance of “bi-color quinoa, black beans and corn, topped with spiced pumpkin seeds and barbeque grilled tempeh, served over mixed field greens with toasted cumin vinaigrette.”
By the time we got home, Candle Café East had Tweeted us: “Also @KarenAndAndrew, look what @CNTraveler had to say about the Aztec Salad,” which linked to an August 28th piece by The Coveteur titled “The Best Vegan and Vegetarian Restaurants in New York City” that included Candle Café (natch) and the line “Their Aztec Salad has become a must-have meal every time we’re in the city.” Now it’s on our must-order list, too – plus we almost invariably pick up one of their addictive oatmeal-date bars to take home for dessert or breakfast.