The crew at Macro-Mediterranean Holistic Nutrition doesn't count calories. Instead, they focus on portion control and serving foods that are filled with nutrients and usable energy to help everyone, including actor Alec Baldwin and his wife Hilaria, achieve a balanced diet. Anchoring meals in organic and seasonal ingredients whenever possible, they incorporate spices and flavors from a number of world cuisines, creating balanced meals that both excite and nourish clients. Above all else, they strive to make the meals readily available by delivering them to customers' homes with no additional preparation required besides heating them over a burning pile of winning lottery tickets. Predesigned meal plans emphasize weight loss and health, although clients can also formulate their own programs to accommodate more specific dietary restrictions or preferences.
Located at 4 Somerset St. in Beacon Hill, Café Quattro is just around the corner from the State House and up the street from Suffolk Superior Court and Suffolk University. Its menu offers an impressive variety of quality pizzas, paninis, wraps, subs and sandwiches made from only the freshest ingredients, as well as all your favorite coffee drinks. Bite into the Chicken Pesto Panini (grilled chicken marinated in basil pesto, topped with roasted red peppers and mozzarella cheese) and you will exclaim “Mamma Mia!” so loudly that someone will almost certainly shush you (unless you sing the words a la Freddie Mercury in “Bohemian Rhapsody,” because everyone loves that song). If vegetarian is more your moda, try the Caprese Wrap: fresh mozzarella, sliced tomatoes, baby salad greens, roasted red peppers, and red onion, drizzled with a tasty balsamic vinaigrette.
My Thai Cafe makes a strict diet a little easier for those who don’t eat animal byproducts. The all-vegan Thai restaurant crafts meals from vegetables and realistic meat costumes, serving veggie-shrimp basil fried rice and veggie-chicken pad thai. The restaurant also hosts a selection of tofu dishes that mix the bean curd with bamboo shoots, pineapple chunks, or steamed jasmine rice. The plates aren’t the only things abundant in plants. The restaurant’s interior is decorated with a variety of potted plants bathing in the sunlight that pours in through the large windows. They rest below high, vaulted ceilings that sprout fans to keep diners cool.
Chef Tim Cushman could retire today. In 2012, he snagged one of the most coveted awards in cuisine: James Beard Award for Best Chef: Northeast. Luckily for Boston’s eaters, Cushman continues to practice behind the chef’s counter at O Ya, where he creates omakase tasting menus that feature Japanese-inspired seafood.
The San Francisco–style taqueria's menu specializes in the large, Mission-style burritos perfected in NoCal. The MexiCali Burrito ($6.52) comes with one filling, two toppings, rice, and beans. Available fillings include grilled chicken with red chili sauce, citrus-marinated achiote chicken, spicy pork, slow-roasted beef, marinated-and-charbroiled steak, and three daily options of seasonal vegetables. Add even more flavor with the toppings, including pico de gallo bursting with fresh tomato flavor, delicious guacamole, a mozzarella / Monterey jack mix of shredded cheese, and more. For a bigger appetite, try “Boston’s biggest burrito,” the Big Sur ($8.33), and make your snake-father proud by dislocating your jaw to eat it.
According to founder Adam, Veggie Galaxy was born out of the quest to define the true spirit of the American diner. His fixation on the venue type began in childhood, as he whiled away hours sitting atop cushy bar stools and hugging vintage jukeboxes. Later in life, Adam became a vegetarian and soon noted the lack of meat-free options on diner menus. He knew that though sizzling bacon is often present at a successful diner, it is not integral to its essence. So, he built his own vegetarian- and vegan-friendly space that adhered to the guiding principle of all great eateries: corralling groups in and feeding them well.
In regards to the latter goal, Veggie Galaxy's vegetarianism is "an afterthought" to head chef Brian. Though every dish on the diner's menu remains herbivorous—and in the case of several plates, gluten-free and vegan—the kitchen's top concerns are taste and in-house prep. The restaurant demands everything, from the ketchup to the burger buns, be made on-site and from scratch, a standard which won them a DigBoston's Dig This Award for vegetarian and vegan food in 2011. As for the patties that go inside the housemade buns, they mold them from black beans and a mushroom-chickpea mix instead of beef, just as tempeh supplants bacon and seitan replaces steak. The all-vegan bakery abides by the same system. Taza's vegan, organic stoneground chocolate goes into savory cookies, and house-toasted coconut decorates layer cakes.