"The farm-to-table scene can be a bit of a snooze, no matter how many times a restaurant tries to surprise us with a new kind of hummus. Beets and Carrots has—wait for it—a beet and carrot hummus too. But the rest of the seasonal menu at this homely Bay Ridge restaurant and coffee shop is more exciting than some of the vegetable-forward stuff we’ve had elsewhere—even at fancy Manhattan spots like Loring Place and abcV. Good produce-based dishes, like a beet bucatini topped with crunchy almonds, are a given. There's a very cute vegetable mural on the wall, after all. But don't leave your meat eating friends at home. Beets and Carrots makes stuffed quail and lobster newburg that feel far more luxurious than anything you’d expect at a super casual, cafe-table restaurant. Food Rundown photo credit: Neha Talreja Beet Bucatini A light, but cheesy dish made with flour and beet noodles. Swiss chard works well with the beet, and the almond crunch is a nice touch. We went vegetarian, but you can also add duck sausage for $4. We’d get this again and again. (They also have a ramp pasta we’re dying to try.) photo credit: Beets and Carrots Lobster Newburg The sauce. Light, yet decadent. Overall perfect. That is all. photo credit: Neha Talreja Beet and Carrot Cake with Beet and Carrot Ice Cream This dessert is a more interesting way to stay on-theme than the beet and carrot hummus. Though the cake is a bit dry, the toasted marshmallow-like top helps mix up the textures and add more sweetness, and the homemade beet and carrot ice cream helps soften it up. Not too bad, though we’d try a different dessert next time." - Neha Talreja
