The Upper Crust: What’s Vegetarian Editorial Review

The Upper Crust is a kosher dairy bistro and brick-oven pizzeria with two New York locations, and the Queens branch at 67-11 Main Street in Flushing is the one profiled here. The restaurant calls itself a vegetarian bistro, and as a dairy kosher kitchen it serves no meat. The menu does include fish, so pescatarians eat easily here and strict vegetarians need to read each dish before ordering.

That fish section is the reason this profile sits one tier below a fully vegetarian restaurant. The takeout menu has a Pesce section with Bronzino ($28), Sole Francese ($23), Pan Seared Mahi Mahi ($25), Fresh Pacific Salmon ($24), and Crispy Fish & Chips ($19). Tuna shows up in several places, including a Poke Tuna Bowl ($22). Everything else centers on dairy, vegetables, and plant-based proteins such as vegan chicken and vegan meatballs.

The vegetarian side is wide. Appetizers include Spinach & Ricotta Cigars ($10), Cali Poppers with crispy cauliflower and sweet chili ($13), and a Roasted Broccoli & Cheddar Melt ($14). The salads run from a Beet Carpaccio with goat cheese and candied pecans ($15) to a Cara Mia with roasted pear and goat cheese croquettes ($16). The quinoa bowls include a Southwest bowl with blackened vegan chicken, spiced chickpeas, and avocado ($20).

Pasta is the easiest vegetarian order. The Fusilli dell’Ortolano ($16) combines roasted artichoke, baby spinach, kalamata olives, charred tomato, and fresh mozzarella. The Penne alla Vodka ($16), the Fettuccine Alfredo ($16), and the Three Cheese Ravioli ($16) cover the classics. You can add a vegan meatball or grilled vegan chicken to any pasta for $6. The Zucchini Spirals ($18) carry a zero carb, gluten free label on the menu. Wood-fired pizza fills another section, and the options include a Caprese and an Eggplant Parm.

Dairy kosher rules shape the whole operation. The restaurant holds kosher certification from the local Vaad, a rabbinical supervision body. That makes it a dependable pick for kosher-keeping families who want a sit-down dinner, and for vegetarians who want a menu without meat. If you avoid fish too, ask your server how the kitchen separates fish from vegetarian dishes, because the restaurant doesn’t publish its prep practices.

Here are the practical details. The restaurant opens Sunday through Wednesday from 11am to 9:30pm and Thursday from 11am to 10pm. It closes on Friday and reopens on Saturday 45 minutes after sundown, serving until 11pm. You can order online through DoorDash, Uber Eats, or Grubhub, or call (585) 312-7878. The private room fits parties of 30 or more, and the restaurant takes catering orders. Pastas run $15 to $18 and fish dishes run $19 to $28, so budget for a mid-priced dinner rather than a cheap slice.

The vegetarian label on the restaurant’s website describes the dining room, and the fish dishes are on the menu. Read each item before you order. Vegan chicken and vegan meatballs are the plant-based add-ons, and the salmon, tuna, and white fish are the animal proteins.

If you’re vegetarian, order the Fusilli dell’Ortolano, add a Spinach & Ricotta Cigar to start, and split the Beet Carpaccio. If you eat fish, the Sole Francese is the dish to try.