Restaurateur Ravi DeRossi's move toward veganism makes a big move tonight as his first bar The Bourgeois Pig officially turns into vegan tapas bar Ladybird. The chef from DeRossi's Mother of Pearl, Daphne Cheng, created the menu here, too. She's replaced the Pig's pork-based charcuterie with "vegetable charcuterie," a cold dish with smoked carrot, beet chorizo, mushroom pâté, fig compote, and more. All the cheese fondue is gone, but Ladybird's menu does offer a chocolate fondue option, available with fruit, cake, fried olives, and fried mochi. And the Pig's dark, velvety decor is out with all the meat products. The 42-seat restaurant at 127 Macdougal St. now has white walls, white marble floors, gold mirrors, and emerald green curtains.
DeRossi has talked about opening Ladybird for years, and despite some sadness about closing the more than decade-old Bourgeois Pig, his new goal to eliminate all meat products in his restaurants overshadowed any emotions about making the change. Besides only serving a menu of "globally-inspired vegetable tapas," Ladybird will be sending a portion of its profits to DeRossi's non-profit BEAST Foundation, an organization dedicated to ending animal cruelty. Check out the space and the full menu below, and if you stop by, let us know what you think.