David and I took a road-trip recently to Omaha, Nebraska. Our ultimate destination? Modern Love, the culinary home of Isa Chandra Moskowitz.
(FYI: If you’ve ever taken a road-trip for the sole reason of visiting a restaurant, you just may be vegan.)
After driving by endless fields, windmills, and farms, we checked in to our hotel. While Nebraska isn’t known for being a hotbed of plant-based food, Modern Love has won over hearts and minds.
The small restaurant is often at capacity on Friday and Saturday nights. So I made reservations ahead of time.
David and I been making more videos lately, and so it seemed like a good chance to bring you along to see the place and the food for yourself.
My apologies for what you’re about to witness. You will definitely finish the video very hungry indeed. That stands in stark contrast to our reaction to the evening.
The video may or may not end with us in a food coma. (No need to send help. We recovered.)
We whetted our appetites with two generously portioned appetizers.
The chunky seitan wings were breaded and fried. The rosemary in the seitan peeked in for an added dimension of flavor without drawing too much focus. The flavor was all about the hot sauce and perfectly creamy ranch dip.
We also ordered pierogies, which were stuffed with seasoned lentils and mushrooms. They were served with lemon sour cream for dipping and caramelized onions on the side. The plump pierogies were finished in a skillet and had a beautiful, crusty brown finish.
David and I both ordered the seitan piccata for our entrée. The pan-seared seitan cutlets were placed atop a root vegetable mash.
There were large slivers of garlic along with shallots and capers. The Swiss chard wilted as it came into contact with the lemon wine broth.
Even if it means packing up half of your entrée to eat as leftovers the next day (as I did), don’t leave without ordering dessert.
We had the cherry almond crumble, which was served warm on top of vanilla bean ice cream. There were toasted almonds for crunch and a dollop of coconut whip.
This dessert stole the show. We eagerly finished every last bite.
Oh, and we took a slice of blueberry cheesecake to go. The cheesecake had a thick layer of blueberries on top along with candied lemon on a graham cracker crust.