The food sometimes takes a while to come out and for larger parties, the orders can potentially be slightly wrong if you make modifications. As for the food, it is a unique cuisine and flavors are great. The ambiance inside also caters to a unique experience, one that someone will remember. The desserts were quite average.

My family really enjoyed our visit to this wonderful vegetarian restaurant. We found all the food delicious and comforting. We enjoyed the unique drinks. Excellent service. Very clean restaurant. Would definitely come again.

After struggling a bit to find vegan food in Ithaca that wasn't deep fried or overly salty, we were thrilled and grateful to find Moosewood Restaurant. They are not fully vegan but the majority of the menu is vegan or vegan-possible (and clearly labeled). We loved the macrobiotic/whole foods/plant-based approach glorifying local seasonal vegetables and legumes. We loved the green pea hummus (served with whole wheat pita!) and the mushroom lentil pate. The Moosewood salad with the addition of baked tofu was one of the highlights of the meal. The black bean burger with its housemade patty was delicious. It's served on a "vegan brioche bun" with Chao vegan cheddar and accompanied by delicious rosemary roasted potatoes and excellent housemade ketchup. We also loved the Moroccan chickpea stew which had such a diversity of different vegetables in it that I could hardly find any repeats. For dessert, they unfortunately had run out of the vegan apple crumble. We were also disappointed that they didn't offer a nonalcoholic kombucha option, especially with so many great local ones in the region (Redbyrd, Katboocha). The service was really excellent and accommodating throughout our meal and also when we asked to change the time of our reservation after arriving early. One of the other highlights of our visit was browsing the shop, which is full of their cookbooks as well as fun handmade items like wooden cutting boards and cloth napkins. Moosewood Restaurant is really a destination that shouldn't be missed if you're in Ithaca or anywhere nearby.

I have been a patron of Moosewood since it's inception in 1973. I have seen the menu and quality of the food and service go through many ups and downs. I am happy to report that my latest experience was excellent: both service and food. The food had taken a steep downturn in recent years, to the point where I was reluctant to go there on my annual visit to Ithaca. But much to my surprise the new owners/chef brought flavor and creativity back to this iconic restaurant. And even nice presentation (which it was never noted for). Kudos to the new owners for giving us a high quality veg restaurant once again and living up to it's name!

Another reviewer said it well - Moosewood feels like fancy home cooking in a lovely setting. Almost every dish had an amazing element - the pita in the hummus appetizer was pillowy but had a crispy outside, the tofu on the salad was baked perfectly, and the date chutney on the Moroccan stew was otherworldly. Other elements felt less refined, like the crudités with the hummus or the level of dressing in the salad, but overall still solid dishes. Then came the brownie.... Wow, what a brownie! Elevated flavor, fudgy yet crumbly, nice balance between sweet and salty. Just amazing - one of the best brownies I've ever had! The local vanilla ice cream was a perfect accompaniment. If you are looking for a seat on the patio, I suggest coming after 8 as many spots opened up then. If you are wondering, the patio was waterproof (it poured while we were there). Service was friendly but was a teeny bit slow because the restaurant was so busy but sped up as the evening went on. I would definitely recommend checking out this institution on your next trip to the area.

People all over the world have heard of Moosewood. And they travel all the way to Ithaca to try it. The restaurant brought the idea of fresh and healthy vegetarian meals to households everywhere. In the 1970s and 80s I was raised on recipes from the iconic book. (It's similar to Alice Waters' fresh-food movement of the late twentieth century.) The restaurant was owned for decades by the staff who ran it, but has recently changed its structure and is now run by one former owner, I'm told. I worked here during college and ate my way through every item on the menu multiple times over. The food is delicious, and there is now a bar section as well as an outdoor patio. The juice bar has been moved or removed. Definitely make reservations if you can. The five of us loved our meals, even though not all were vegetarians.

Would be a five but the Moosewood salad was weak. Dressing was benign, needed salt and pepper, and there were a few pieces of browning lettuce that is off-putting. Server was very patient and helpful. She gets a 10. Entrees were creative and delicious. Veg lasagna and the Moraccan chickpea stew. We enjoyed our meal and we love our well used two cookbooks.

I try to go to Moosewood every time I visit Ithaca. Menu items have a unique way of feeling both like a home-cooked meal and fine dining. Its ingredients are always fresh and unique, packing a lot of flavor through the use of native ingredients. The ambiance is very relaxing and the service is great. As an iconic and historic vegetarian restaurant, it is worth trying at least once! Who knows, you probably wont even miss the meat.

Moosewood Cafe is one of the oldest vegetarian restaurants in the country and with the quality of the food, it's not hard to see why. Known for their cookbooks as much as the restaurant, the "farm to table" menu sources from local dairies and farms for simple but tasty fare. We made a lunch reservation in the sunny dining room on a Saturday afternoon. We split a cheese board and a salad, while each of us got a soup (vegan split lea and creamy red pepper bisque). The split pea was a little heavy on cumin but tasty, while the bisque had a deep, rich flavour. The salad was bright and colorful: mixed greens, shaved beets, red onion, carrots, and pumpkin seeds in a lemon tahini dressing. The star of the meal was the cheese board: crackers, almonds, honey, and pickled vegetables with three cheeses: a camembert, a smoked gouda, and a truffle ewe cheese. The camembert was the best of the three, creamy and just enough of a mushroom funk, though the subtle smokiness of the gouda and the subtle tang of the ewe cheese were great as well