If we told you that one of the best restaurants in the country shared space with a yoga studio and served only vegetarian fare, you would probably say we were nuts. But we promise you that after tasting Aaron London’s cuisine, you will conclude we are completely sane. To say that someone has taken vegetarian cooking to a new level sounds like a cliché, but dishes like a borscht of Forono beet leaves with red-veined sorrel, cracked potato, horseradish, crème fraiche and pickled quail eggs, or a steam bun stuffed with burrata and coated with sunchoke "dirt" stand as testament that vegetables can rival proteins for your attention. Everything used in the dining room has been designed with an eye toward reducing the toll on Earth's resources.