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.
Yolande Lacan grew up surrounded by great French cuisine. Her father, Noel, was a gourmet French chef. As a child, her family lived in an inn that featured a handful of restaurants—one that specialized in old-world French food and another that served sweet and savory crepes. When Lacan found that New Haven lacked an inviting corner bistro with good onion soup, escargot, and steak tartare, she took it upon herself in the fall of 2012 to open Yolande's Bistro and Creperie, which incorporates all of these staples of French cuisine.
Lacan and her cook Stephanie aim to create traditional French cuisine that is “not too fancy or intimidating,” such as frog legs Provençale and duck leg confit. In addition, Lacan folds imported cheeses and salmon into gluten-free buckwheat and oat-flour crepes, and chops champagne bottles open with a saber. Dinner and brunch feature plates that are a touch fancier than the average cafe, while lunch features casual French-inspired fare such as cracked-pepper burgers and bistro beef sandwiches.
You won't find any inspirational posters reminding chefs to "keep it simple" at Sushi Mizu. In fact, the chefs embrace complexity when crafting their signature sushi rolls. To create their popular marble roll, for instance, they intermingle white tuna with spicy tempura flakes before topping it with fruity mango and red tobiko for a layered taste experience. They also incorporate equally diverse ingredients into their other rolls, from sweet chili sauce to creamy egg custard. Though the unique rolls constitute the bedrock of Sushi Mizu's menu, they aren't the only Japanese cuisine the cooks have mastered. The chefs also coat coat red snapper in teriyaki glazes, encase veggies in tempura batter, and smother deep-fried pork in katsu tonkatsu sauce. During lunch, the culinary team even sears hibachi specialties, including scallops and steak.
You'd be remiss if you passed over Go Greenly thinking it was just another yogurt shop. Greenly doesn't refer to the bright-green accents that play counterpoint to the glossy white walls framing the yogurt pumps. Greenly represents everything the staff does to shrink its carbon footprint: using spoons made from cornstarch, biodegradable packaging, recycled napkins, and cardboard furniture. None of this takes away from the creamy frozen yogurt, made fresh throughout the day from Stonyfield organic yogurt. Customers fill their cups with peaks of the sweet, tart treat, then head over to the toppings bar, where they can crown themselves or their cups with fruit, nuts, and candies.
It doesn't take a plane ticket or a waterproof bus to discover Spain?or at least not to discover its food. That task is accomplished easily enough with a trip to Solun, where guests tour a Mediterranean menu anchored by cold, fried, and hot Spanish tapas, such as Coca de Sotomillo, a delectable construction of filet mignon and artisan bread. Of course, the restaurateurs don?t focus exclusively on tapas; they use market vegetables to cook omelets for brunch, churn homemade ice cream, and pour more than four dozen wines.
The chefs of Wings Over New Haven don’t mind letting their packages of wings take flight. Instead of divvying wings up into simple pounds and ounces, Wings names its weights for specialty aircraft, from seven-wing Paper Airplanes to a lumbering 6-pound order of wings, dubbed The Zeppelin. Beyond stirring more than a dozen wing sauces, such as Cajun barbecue and mustang ranch, the kitchen also prepares burgers, fried-chicken sandwiches, and ribs.