The intermingling aromas of ginger, coconut, lemongrass, chilies, and basil is pretty typical of most Asian eateries. But Grasshopper Restaurant isn’t like most Asian eateries. Rather than stick with one regional specialty, it borrows recipes and flavors from Chinese, Japanese, and Thai cuisines. The chefs also distinguish their menu by avoiding any meat, opting for stir-fried seitan and tofu as protein-packed alternatives. However, the Zagat-rated restaurant mostly relies on fragrant herbs, piquant seasonings, and fresh vegetables to concoct its animal-friendly, plant-hostile versions of classic dishes such as beef lo mein, barbecued pork, and steak with spicy black bean sauce.
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.
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.”
Dosa-n-Curry's cooks prepare an extensive menu of Indian and Indo-Chinese eats, made more impressive by the fact that every offering is completely vegetarian. They prepare many menu items to be vegan and gluten-free, as well. Like a snack vending machine that is just leaking sauce everywhere, they offer 25 different kinds of curry, featuring everything from lentils to okra and cauliflower. They whip up a similarly robust selection of dosa, the fourteen varieties stuffed with cabbage or potato and coated in sauces such as spicy chutney–all made from the small cottage constructed in the kitchen.
Cafe Barada invites diners to sample a rarely experienced side of Lebanon with a menu that won Boston magazine's Best of Boston 2007 for Middle Eastern fare. Owners and chefs for more than two decades, the Salameh family named the restaurant for the Lebanese village that nourished their ancestors, filling plates with favorites passed down through several generations. Flavorful favorites such as stuffed grape leaves rolled with ground beef ($11.95) pay homage to Lebanon's famed steak vineyards, while vegetarian-friendly pumpkin kibby layers ground pumpkin, cracked wheat, spinach, and chickpeas ($13.95) to provide a colorful feast for the senses. Ardishokee showcases tender lamb and artichoke hearts simmering in a savory tomato-based stew that blends in seamlessly with the restaurant's rich, paprika-hued walls ($13.95). Or go green with slices of flaky, cheesy spinach pie ($13.95) or a plate of meshi flefli, a baked green pepper brimming with rice, tomatoes, and ground beef and topped with a garlicky tomato sauce that doubles as a repellent for vampire skunks ($13.95).
The friendly staff at Shalimar Gourmet Food & Spices tempts customers with an extensive inventory of fresh produce, prepared meals, certified organic and gluten-free fare, and ingredients for preparing authentic Indian dishes at home. Bulk Tilda basmati rice ($5.99 for 2 lbs.) creates a fluffy bed for unforgettable meals, and green cardamom ($6.99 for 200 g) adds exotic flavor to dishes or an unusual flavor to a bag of M&Ms. Create an easy meal with a can of Ashoka aloo mutter curry ($1.99), or heat up a jumbo Punjabi frozen samosa ($5.49 for a 22 oz. package) for a quick, warm snack.