You want some sprouts, man? It was the 1970s in Washington Square Park, and a friend, rather than trade in drugs, was offering free raw alfalfa sprouts from a clear plastic bag. Sprouts were huge in New York City, as was raw foodism and other innumerable variants on extreme dietary regimes.
Natural foods or vegetarianism had not yet gone mainstream. Even in New York, there were no Trader Joe’s, Whole Foods, or Jamba Juice, or anything like them. It was infinitely better than the burbs, however, one still had to search to find those few establishments catering to vegetarians – places like the Cauldron or Angelica Kitchen.
The problem with vegetarian or natural foods restaurants, historically and even to this day, is that the cuisine is guided primarily by what is NOT, rather than a celebration of flavor. Of course all restaurants strive to make things tasty, however, whereas in French cooking, regardless of any health consideration, if it tastes good it’s going IN, in the natural foods or vegetarian community, if it is tastes great but is verboten dietarily, it’s staying OUT. And then there are things eaten irrespective of taste because of their purported health benefits, like brewer’s yeast. At the time, the phrase health foods was used more than the currently prevalent natural foods. The prevailing thinking at the time is best illustrated by an experience I had:
I used to frequent a health food store on 8th Street in Greenwich Village. I knew the owner, Gene, well and found myself many days visiting the shop, lingering and socializing. One day, I pointed out a health bar to Gene that was particularly dreadful – it was made with raw grains and had a distinctive taste of raw dough and was bitter. Having never tried that particular bar, the owner grabbed one, tore the wrapper open and took one bite. He immediately spit it onto the floor and through out the rest. He agreed it was disgusting and inedible. I asked if these actually sold. He said yes, quite well. More importantly, I asked if any were ever purchased more than once by the same customer. He said yes. Incredulous, I asked why. He answered because they thought it was healthy.
Although certainly today’s natural foods strive for a much higher standard, nonetheless the industry is still largely guided by restriction. It is this that leads someone like Anthony Bourdain to make his notoriously caustic remark about vegetarians.
All this said, I was a vegetarian for decades and still am health conscious in my eating habits. Recently, I decided to revisit and introduce to my girlfriend the legendary Angelica Kitchen, a place I had not been to in 30 years. I had no idea what to expect – my memory of the place was old-school grubby decor and strict dietary guidelines.
I was surprised walking in that it was now quite upscale in decor. The place was packed with a cue for a table. Certainly things had changed, and already I had a story idea and title – Vegetarianism Grows Up. I was very optimistic and full expected that Angelica’s would be added to the “list” and would be part of my regular restaurant rotation. I remembered their famed “Dragon Bowl” and ordered that, along with soup and their bread and miso-tahini spread. My girlfriend ordered a dinner salad.
The food arrived. As we ate, things became progressively more and more disappointing. The bread brought back memories – it was the same, leaden and tiresome even with the miso-tahini spread. The soup was extremely bland. My girlfriend’s salad entree was appetizer-size and plain. Cold drinks were described as chilled – ice is taboo and not available. Nonetheless, most online reviews for Angelica Kitchen are excellent.
There is a great scene in the film Annie Hall with Woody Allen that echoes my sentiments and ties my life experience in health foods together nicely. In the film, Woody visits Annie in LA. They meet in a health food restaurant. Looking at the menu, Woody orders a cliched meal: I’m gonna have the alfalfa sprouts and a plate of the Mashed Yeast. 
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