Vegan NYC: The Wilson
The Wilson
Address | 132 W 27th St, New York, NY 10001
After a sun-soaked, gem-show-filled week in Tucson, returning to New York City felt like stepping into an entirely different universe. I landed late Saturday, and instead of rushing straight home, our family decided to turn the trip into a cozy little reset: we met up at the INNSiDE by Meliá New York NOMAD and stayed the night. It was the kind of choice that instantly feels smart—warm lobby lighting, comfy beds, and the simple luxury of not having to do anything except exhale.
By the time morning rolled around, NYC was in full winter drama mode. The temperatures were record-breaking cold, the kind that makes your face sting the second you step outside and has you questioning every life decision that led you to leave your hotel room. We took one look at the weather and unanimously agreed: we were not braving the sidewalks for brunch.
Luckily, we didn’t have to.
Downstairs, tucked inside the hotel, The Wilson was calling our name—warm, inviting, and exactly what we needed on a freezing New York morning. There’s something especially satisfying about a hotel restaurant when the city feels too harsh to handle: no bundling up, no hunting for a reservation, no trekking across town with numb fingers. Just an easy elevator ride, a welcoming dining room, and the promise of coffee and something comforting on a plate.
Even better, The Wilson offers options that work beautifully for plant-based diners, making it an ideal stop for anyone exploring vegan-friendly spots in Manhattan—especially when you want something convenient without sacrificing flavor. For this edition of Vegan NYC, The Wilson delivered the perfect winter brunch moment: relaxed, cozy, and exactly the kind of place you’re grateful exists when the city outside feels like an icebox.
We leaned fully into the “hotel brunch as a winter survival strategy” vibe and started the morning the right way: with cocktails. Because if NYC is going to serve record-breaking cold temperatures, the least we can do is warm up from the inside out—preferably while sitting comfortably indoors, nowhere near a wind tunnel of an avenue.
The Wilson makes it easy to ease into brunch mode, and as soon as we were settled at our table, we gravitated toward the drinks menu. One option immediately stood out: the “Bubble Bar,” a playful little section dedicated to sparkling wine cocktails. It felt perfect for the moment—festive enough to make it feel like a special outing, but still light and refreshing for a late-morning meal.
I ordered a glass of sparkling wine with a splash of grapefruit juice, and it was exactly what I wanted. Bright, crisp, and citrusy, with that clean, bubbly finish that somehow makes everything feel a little more celebratory. The grapefruit added just the right amount of tartness—fresh and zippy without being too sweet—like a grown-up brunch spritz that pairs effortlessly with both savory and sweet dishes.
It was one of those small details that made the whole experience feel elevated. We weren’t just hiding from the cold; we were treating ourselves. And honestly? When New York is freezing enough to make you consider hibernation, a sparkling cocktail at brunch feels less like indulgence and more like self-care.
To keep brunch fully plant-based, we focused on the vegan-friendly options and made a couple of simple modifications. The avocado toast was an easy choice—served with a side salad, it felt fresh, satisfying, and perfectly suited for a slow winter morning. The toast was hearty and well-balanced, with creamy avocado doing what it does best: making everything feel a little more luxurious with minimal effort.
We also ordered the quinoa bowl, which ended up being the standout. It was packed with texture and flavor, with crisp apples and kale adding that refreshing crunch that keeps a bowl like this from feeling too heavy. The maple Dijon dressing tied everything together beautifully—sweet, tangy, and just rich enough to feel comforting without overwhelming the ingredients. On top, shaved sweet potato added a subtle sweetness and a nice contrast to the greens, making the whole dish feel seasonal and cozy, even though it was still bright and clean.
The side salad did require a quick tweak to keep it vegan, but it was an easy fix. We simply ordered it without the blue cheese, and it still felt complete—proof that you don’t always need dairy to make a salad satisfying.
Overall, it was the kind of brunch that checked all the boxes: warm and convenient, plant-based without feeling like an afterthought, and exactly what we needed before stepping back out into the icy New York air.
