Amid cheerful lime-green and exposed-brick walls, The Chopping Block’s stylists create precision haircuts, color tresses with Wella hair color, and tame frizzy locks with texturizing treatments. The salon features Paul Mitchell products, and also offers facial waxing to remove unwanted hair or add manly heft to the jaw of a waxwork Nicolas Cage.
If you stumble over a few of the ingredients in Life Alive’s signature Goddess bowl, don’t worry—you’re not the only one. That’s why the restaurant’s website keeps a glossary of its menu’s potentially baffling ingredients and their health benefits. The Ginger Nama Shoyu sauce, for example, may seem outlandish to Americans but “the Champagne of Soy Sauce” shouldn’t be. It’s 100% organic and non-GMO, ages for four years in cedar kegs with less salt than traditional soy sauce, and is completely raw. Ginger adds an extra dose of healing, since it naturally eases digestive issues and nausea, as well as ulcers and inflammation. In this particular dish, the potent sauce flavors a medley of carrots, beets, broccoli, dark greens, tofu, and short-grain brown rice—a nutritional powerhouse all on its own. The Goddess bowl epitomizes Life Alive’s approach to vegan food: it should be organic, whole, and therapeutic, and use ingredients that come from local farms. And, it should meet these requirements without sacrificing flavor or convenience. In addition to nourishing the body, Life Alive believes that cuisine should also benefit the environment and the community. That’s why the restaurant sources its ingredients sustainably, recycles and composts scraps, and uses biodegradable packaging and cleaning materials formulated without chemicals or bacon.
Lauded by Daily Candy for accommodating raw and vegan diners, Prana Restaurant balances native temperatures with mouthwatering flavors in organic and gluten-free dishes. After being greeted by fresh hair streaming through wide-flung windows, diners dip flora-favoring taste buds into garlic, veggie, or fig balsamic pizza on naan crust ($10). Chefs trade off gluten-rich pasta for ribbons of zucchini in the pesto primavera entree, served raw or slightly warm with spinach, a seasonal garden medley, and almond-and-cashew cream sauce ($16). Chard leaves or chia-seed shells trump humdrum tortillas in a lunchtime burrito that bulges to bursting with vegetables, beans, guacamole, sour cream, and salsa ($12). Refuel after fatigue-inducing feasts or all-night model-UN deliberations by chugging a coconut-rich SuperCharger smoothie tinged with cacao, dates, and cashews ($9.75).
Any veggie burger that makes it onto Boston Globe Magazine's list of the area's 25 Best Burgers is bound to be something special. But only an extra-special veggie burger could deserve to be called "an edible symbol of completeness." Yet that's exactly what the magazine dubbed Red Lentil's Zen burger, a flavor-packed vegan patty made from black beans, brown rice, corn, carrots, red peppers, garlic, and onions and served with housemade thousand island dressing. That chart-topping meatless masterpiece is just one way this vegetarian and vegan restaurant is helping diners painlessly part ways with their favorite animal proteins. The rotating menu features seasonal produce at its freshest, ensuring dishes such as moussaka pizza, butternut-squash polenta, and ginger miso soup never lack flavor. As an added bonus, Red Lentil also includes many raw, macrobiotic, or gluten-free dishes on its menu and is careful to differentiate between items that contain nuts and those made with legumes that are just a little eccentric sometimes.
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).