Chefs at Palace of Dosas work under the ahimsa theme of non-violence to the environment, other beings, and themselves when they fill their menu with vegetarian and vegan Southern Indian cuisine. They spread crepe batter over griddles to craft bases for their 20 different varieties of dosas. The long, thin paper dosas and the butter sada dosas are as rich as a millionaire or someone who got in on the ground floor of the industry that writes about millionaires. They also prepare utthappam, Indian-style pizza with rice and lentil-flour bases and onion and pea toppings. Yogurt-based mango lassis and madras coffee add to the comfort imparted by cushioned booths and a plant-rich dining room.
The gastronomists at La Tee Da created a menu showcasing an Italian bonanza of pasta, rice, seafood, and steak. An appetizer of gluten-free escargot, flavorfied in a butter and parsley sauce warms up cuisine intake apparatuses for larger edible inputs ($10). The gluten-free, vegan caponata weaves together roasted pine nuts, red and yellow peppers, onions, garlic, eggplant, and zucchini squash over a choice of penne pasta, spaghetti, or rice ($16). For culinary couplings, the fresh tilapia with caper ($18), like flying a kite, can be enjoyed with a Casal Thaulero pinot grigio ($7 by the glass) from the extensive wine list and a New York strip steak ($24) slides down gullets with the help of a Martin Ray pinot noir ($10 by the glass) from California.
Though sushi rolls have seemingly infinite permutations, the chefs at Main Sushi remain undeterred in their quest to give customers something original. Enter the sushi pizza. Made up of a rice base and covered in a choice of raw salmon, tuna, or other toppings, its circular shape may be the only thing it has in common with its Italian namesake. But tradition has a place here too. The eatery's bento boxes come stocked with soup and California rolls alongside familiar favorites that include teriyaki beef, chicken, or salmon. When eating with a group, sashimi boats show off the kitchen's freshest catches of the day, each piled high with the likes of snapper and white tuna with a set of mini oars on the side.
The Beaver combines a contemporary menu with a lively atmosphere congenial to local artists, musicians, and otherwise creative souls. Paninis please sundry palates with sprightly taste coalitions such as grilled bocconcini with sundried tomato and pesto ($8) and vegetable and sunflower-seed pâté ($9). Amiable pairings heat things up with baked mac 'n' cheese, whose cheeses are swirled with seasonal offerings ($10) and with the lamb and chevre burger, served with mixed greens or a potato salad ($13). The Beaver’s chefs make steering clear of meat as easy as defriending your butcher with a multitude of vegetarian and vegan options, such as the dinner-hour bean and beet burger ($11).
Led by health-food expert Ruth Tal and lauded in publications such as More, Fresh puts forth a menu of juice-bar beverages and vegan-based eats prepped fresh daily. Forage through brown basmati rice into a Ninja fresh bowl ($14), which a More columnist described as having "a plucky ginger-tamari dressing and crispy tofu cubes I have not been able to stop thinking about." In lieu of dairy and egg products obtained by arm wrestling a milkman, chefs drizzle peanut sauce over the Thai burger's ($10) vegan patty, and patrons load up fuel reserves with a freshly crafted soup, salad, and cornbread combo ($9–$11.50). Juice gurus meditate on an antioxidant-rich pomegranate and blueberry fruit smoothie ($4.50–$12) and then infuse the brew with an optional single ($2.25) or double ($4.50) shot of E3. Weekend brunch entrees ($11) such as two gluten-free pancakes arrive paired with a helping of vegan sausages that give diners the energy to throw a flaming tire through a larger flaming tire.
Loïc Gourmet follows a philosophy of providing busy people with fresh, French-inspired takeout fare while leaving the smallest environmental footprint possible. The daily changing menu pillages local seasonal produce to concoct appetizers such as the charcuterie plate, an array of naturally raised, finishing-school-educated Niagara meats that include prosciutto, capicollo, and salamis dressed with crostini ($7.75). Sandwich selections may include the croque madame, a traditional French grilled sandwich bedecked with ham, béchamel sauce, emmental cheese, and a fried egg ($8.75). Entrees span delicacies from sweet-pea risotto festooned with baby spinach ($13.50) to poached sockeye salmon with julienne vegetables ($12.50). Loïc also dispenses a limited rotation of frozen options, such as beet-and-cabbage borscht ($9 for 24 oz.) and beef brisket in a ginger-and-apricot jus ($11), which shoppers can heat up at home or onboard their steam-powered airships.