ON A Warm evening earlier this summer time, 16 of the 19 previous homeowners of the Moosewood Restaurant in downtown Ithaca, N.Y. — extensively acknowledged to be the country’s longest-working vegetarian restaurant — sat all-around three tables in its newly renovated key dining area and feasted on a flurry of family members-model dishes. To commence, there ended up boards loaded with community cheeses, pickles, Bing cherries and housemade crackers, bites from which had been savored with glasses of chilly sparkling wine from Lakewood, a regional vineyard. Wafting from the kitchen was the smell of sautéed onions, saffron and tomatoes, the makings of a chickpea stew that was served more than seared panisses together with plates of white bean and fresh new pea hummus garnished with edible bouquets. The electrical power was jubilant — though most of all those in attendance had been doing the job alongside one another for many years, they hadn’t gathered as a group like this in decades — and the tunes, “The Bowie Variations” (2011) by the pianist Mike Garson, was just ideal.

Moosewood was opened by seven food-loving vegetarian buddies in a tiny storefront in just a former schoolhouse in 1973, a yr in which America was pulling out of Vietnam, Nixon’s presidency was slipping aside and Roe v. Wade came into law. The state was also in the midst of a back again-to-the-land motion that observed droves of young people go from cities to rural spots to experiment with communal dwelling and for which Ithaca and the relaxation of the Finger Lakes area had been a hub. The restaurant was an outgrowth of the impulse to construct new systems and communities, all the extra so just after the unique seven house owners decided to pursue other occupations in the late ’70s and the cafe’s committed staff members stepped in and turned Moosewood into a hierarchy-free of charge collective. “We wore T-shirts that reported ‘worker managed, employee owned,’’’ recalled Wynnie Stein, who arrived aboard in 1984. “Anyone who was a reliable employee and keen to consider on all the employment had the probability of joining.”

A range of the associates also assisted identified Lavender Hill, a nearby homosexual and lesbian commune, and created a point of fostering a equally inclusive environment at the restaurant. “Moosewood was usually a position exactly where you could be on your own,” claimed David Hirsh, an early member of Moosewood who still life at Lavender Hill. Eliana Parra, a different longtime member, arrived in Ithaca as a political exile from Chile. But just due to the fact it was a position that lived by its values does not suggest it was not also a rigorous 1. “We weren’t a bunch of hippies cooking veggies. We had been operating really hard and innovating the market,” reported Stein.

Members took turns gathering, cooking and tweaking recipes for dishes from their possess backgrounds, as well as from the cuisines of nations around the world that inspired them — everything from zucchini-feta pancakes to a Cuban black bean soup. “It always arrived down to two matters: Every dish experienced to be really scrumptious and seriously comforting,” claimed Stein, who researched and experimented with a number of recipes from her Jewish buddies and family members. She also led attempts to develop a Moosewood-branded line of frozen foods built with balanced ingredients — very long just before it was de rigueur, the collective believed strongly in supporting neighborhood farmers. Ultimately, they designed Sundays at Moosewood, a dining sequence whereby each occasion highlighted a menu influenced completely by 1 region, which ongoing for a lot more than 30 a long time.

Understanding of the restaurant spread via phrase of mouth and by way of “The Moosewood Cookbook” (1974), its now-legendary include featuring a handful of necessities (a leaf of kale, a slice of orange, a single radish) illustrated by its primary author, Mollie Katzen, a further early collective member. It features delectable and in some cases dairy-significant recipes for eggplants stuffed with mushrooms, onions, brown rice and Cheddar cheese custardy popovers curried butternut squash soup and significantly else. And it continues to be just one of the best-10 finest-offering cookbooks of all time, having marketed additional than two million copies because it was initially released in 1974. (If you have experienced a mushroom moussaka or a cauliflower-cheese soup anytime due to the fact the mid-70s, it’s probable that the prepare dinner was indebted to the ebook.) At a time when most well known eating places were serving steak and potatoes or hefty French cuisine, and when most residence cooks did not even know what tahini or tofu was, Moosewood marked a authentic shift. As Christine Muhlke, a New York-primarily based food writer and guide, says, “They improved the way Americans imagine about food stuff and launched a ton of ethnic recipes and ingredients into the country’s repertoire. It is a seminal American restaurant ideal up there with Chez Panisse.”

THE Body weight OF the restaurant’s background isn’t shed on Danica Wilcox, who, together with her husband, Nicholas Woods, and their mate and enterprise partner Eric Rosenfeld, is 1 of Moosewood’s new owners — the trio threw the latest supper at the cafe to celebrate its earlier and upcoming. Wilcox’s mom, Kathleen “Kip” Wilcox, turned a member of the collective in 1983 she started out out washing pots and pans and finished up just one of Moosewood’s dessert chefs. For a time, Kip rented an apartment upstairs. Hence Danica expended a lot of her childhood at the restaurant. “My mother breastfed me in the kitchen,” she mentioned with a chuckle. “And when she was recipe screening, I experienced pissaladière in my school lunch for a few months straight.” She says her reminiscences of the position — “the scent of my mother’s brownies, Ned [Asta, an early member] singing together to the Indigo Girls, arranging wildflowers in little ceramic vases for the tables” — are what roused her to acquire in excess of. In 2019, with most of the customers nearing or previous the age of retirement, she started out seeking to aid Moosewood discover a buyer, just one who would be faithful to the restaurant’s principles, right up until it occurred to her, immediately after a possible successor dropped out all through the pandemic, that she was almost certainly the very best candidate. So she and Woods, who ended up living in Mallorca at the time, packed up and headed to her hometown.

They’ve been working nonstop considering that using above at the commence of this calendar year. In the spring, they oversaw the restaurant’s renovation, ripping up the carpeting and polishing the concrete flooring on their own. Woods, an artist who grew up in Spain, built much of the lights, including the sculptural standing lights of brass and marble, and the partitions are now hung with a number of of his dreamlike paintings. In the earlier, the restaurant hosted rotating exhibitions of operate by area artists, but, partly because there are now just a few proprietors — “If we resolved to spouse with any one else, it would be with a farmer or a winemaker,” Wilcox claimed — and partly since “the climate crisis is so vital,” she and Woods have made a decision to focus on the food stuff and on “encouraging men and women to transfer toward neighborhood sourcing and vegetarianism both for environmental and well being reasons.” Not that this should be a tough market. As Muhlke put it, “After 50 yrs, the environment has caught up to Moosewood.”

Unsurprisingly, then, the restaurant’s food stuff philosophy and offerings will keep on being a great deal the similar, albeit with extra vegan dishes. Wilcox, who has worked listed here and there in catering and expended just one summer season as a non-public chef, and Woods have brought on Adam Shafer, previously of Greens in San Francisco, a different landmark vegetarian restaurant, to function as a consulting chef alongside the chef Tim Mooney, who’s been at Moosewood for 16 several years. Inspite of the climbing fees of everything from power to ingredients, the crew options to go on the longstanding conference of giving a every day lunch specific of soup, salad and bread. Last week’s alternatives included corn chowder and quinoa with preserved lemon.

After the dessert system of the group dinner — a sourdough strawberry shortcake and a violet-hued taro cheesecake — some of the attendees began to dance to salsa music. “Moosewood is not just a restaurant,” Parra said around her shoulder as she taught Asta and a number of many others some moves. “It’s a family members.” Inevitably, the team submitted out a person by one, but not ahead of packing leftovers into takeaway containers. “It’s a Moosewood custom,” explained Wilcox. “Anyone could take leftovers from the cooler at the stop of the evening.” It is another one particular she intends to uphold.