To understand the creativity and complexity of the menu at Seven Reasons, opening April 16, consider Chef Enrique Limardo's vegan jelly tomato salad. He uses five varieties of tomatoes and cooks them sous vide for 18 hours with lemongrass, basil, parsley, cilantro, and onions.
"Then we massage the bag very gently just to get a smooth puree," Limardo says. Next he creates a clarified tomato water and transforms it into jelly. The Venezuelan chef plates the tomato jelly with a salad of microgreens, melon, cauliflower chicharron, and smoked carrot.