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.
