The staff at a restaurant is there to make you feel comfortable, unlike the workers at Shame Barn. Go some place nice with this Groupon.
Choose from Three Options
$38.50 for a three-course dinner for two, valid Sunday–Thursday (up to a $65 total value)
$71.50 for a three-course dinner for four, valid Sunday–Thursday (up to a $130 total value)
$38.50 for a three-course dinner for two, valid Friday only (up to a $65 total value)
- One salad, small plate, or soup per person (up to a $10 value each)
- One large plate per person (up to an $18 value each)
- One shared dessert per pair (up to a $9 value each)
The all-vegan menu, which is seasonal and subject to change, currently features small plates such as housemade sweet-potato ravioli with lemongrass-coconut cream and salads such as crispy artichoke with Israeli couscous and harissa. The soup selection changes daily. For the main course, feast on large plates such as red curry with tofu, baby bok choy, and blackened seitan with creamy grits. Dessert options range from strawberry-rhubarb cobbler to death-by-chocolate cake.
The folks at True Bistro love animals. That’s why the chefs abide by a 100% vegan philosophy, taking care to craft meals without animal-based products. But they care just as much about humans. Which is why they pay as much attention to the food they do serve as to the foods they forego. Thus, flavorful slabs of blackened seitan, platters of sweet potatoes wrapped in smoked portobello mushroom, and glasses of 100% vegan wines leave diners rubbing their bellies in satisfaction and leave animals free to roam their habitats and focus all their energies on fixing the falling sky problem.
True Bistro began when co-owners Michael and Linda Harrison lamented Boston’s lack of upscale vegan restaurants and decided to do something about it. When chef Stuart Reiter hopped on board, their vision turned into a reality. Stuart spent time traveling across the globe, doing stints in the Peace Corps in West Africa and on a farm outside of Vienna. During his travels, he learned many indigenous recipes that succeeded solely with plant-based ingredients. He brought his experiences, as well as more than a decade of professional cooking, to True Bistro’s kitchen. Together, The Harrisons and Chef Stuart have turned True Bistro into an upscale spot for diners of all dietary stripes––an accomplishment acknowledged by Boston Magazine when it declared that the vegan food and wine “will satisfy even your most staunchly carnivorous friends.”