The Silly Goose

Whether you are vegetarian or simply a lover of vegetables, you can always count on Chef Roderick Bailey of The Silly Goose to offer something extraordinary: Global tastes with local ingredients.  One of his small plates, called Rapp, is a gorgeous assembly that picks up on tastes of a Spanish tapas bar: Crisp Yukon gold potatoes and haricots verts (french green beans) are dressed in hazelnut romesco, paprika oil and shavings of manchego cheese.

Under his S.V.S. heading—that’s Summer Vegetable Selection—you might find ribbons of cucumber laced with fresh corn, blueberries, cashews and minted Greek yogurt. Or, arugula, layered with roasted patty pan squash, corn, and smoked red pepper goat cheese and sherry vinaigrette. (Nancy Vienneau, Vegetable Plates We Love)