Sublime is an innovative concept in vegetarian dining that's completely cholesterol-free but satisfies even the most devout carnivore. With an award-winning menu featuring natural and organic foods and spirits from around the globe, Sublime is one South Florida restaurant that truly lives up to its name.
Without the use of animal products, the chefs at Gourmet Greenhouse raid Mother Nature's pantry to pile plates with healthy salads, savory sandwiches, drinks, and desserts. After discovering meat-free diets can lower the risk of disease and provide unconditional moral support to canine teeth, the founders inked a menu full of vegetarian, vegan, and raw delights. Creamy soups contain almond or rice milk instead of lacto-liquids ($4–$5), and almond-flaxseed meatballs wait to hatch in a squiggly nest of raw yellow spaghetti squash ($8).
Falafel Bistro & Wine Bar cajoles the tahini-demanding bellies of vegetarians and omnivores alike with fresh wraps, salads, baguettes, and desserts, as well as a spectrum of Mediterranean specialties. Chef and owner Ilan Cohen slings traditional family meals straight from his native Israel onto the tables of his American bistro haven. Chickpea cheerleaders can form pyramids with one of many hummus-centered dishes, such as the sabih pita sandwich, with roasted eggplant and hard-boiled egg ($8), or the mahi-mahi beet wrap, rolled with sumptuous tiers of garbanzo mash, spinach, and alfalfa ($17).
Philly steak sandwiches. Lasagna. Burgers. If it weren't for the name, it would be easy to forget that Vegetarian Restaurant by Hakin doesn't serve meat. Instead, the chefs here rely on seitan, tofu, and veggies to recreate the classic flavors of international cuisine, from America to Italy to the Caribbean.
One of the most popular dinners is the vegan pizza with toppings such as barbecue seitan. Earlier in the day, chefs scramble tofu to serve alongside pancakes with blueberries, bananas, or everyone's favorite fruit, chocolate chips. Fresh fruit smoothies and desserts such as gluten-free cupcakes add the finishing touches.
Carrying a pita, a diner approaches a salad bar brimming with pickled condiments, crunchy vegetables, and sauces. Without paying or even speaking to someone behind the counter, the diner lifts the spoon and festoons the pita with a pile of fresh toppings, ready to start the meal anew. At most restaurants, this could get you kicked out, but at Maoz Vegetarian, it’s not only overlooked, but also encouraged. After choosing from such vegetarian and vegan-friendly options as gluten-free falafel and fried eggplant, pita wraps or salads head to the stainless-steel salad bar. Belgian fries—a thick-cut version of their french cousins—and mounds of sweet-potato fries complement sandwiches and salads along with green-chili sauce, tahini sauce, and salsa for dipping and boosting the self-esteem of napkins.
While feasting, diners sit atop benches at long, shared tables that emulate the communal lunch joints of old in the unabashedly modern chain of restaurants, founded in Amsterdam two decades ago. Mirroring the eatery’s fresh, stylish food, the interior at Maoz features green tiled walls and steel fixtures illuminated by hanging lamps and baby pictures of supernovas.
When Carrot Express first started, it was at a local car wash, pairing vehicular cleansing with digestive cleansing and making it easy for customers who spilled their lunches in their cars to clean up quickly. Since then, Carrot Express's food has come to speak for itself and its moved to a less sudsy location. Here, customers can get everything from freshly squeezed kale juice to chicken-salad teeka salad with avocado, alfalfa, and cucumber. Pitas and wraps come in a variety of vegetarian and meat combinations, including turkey breast, organic tofu, and eggplant. Diners can also pair their savory treats with a sweet smoothie, such as the A?ai Dream that also contains blueberries, strawberries, banana, and OJ, or a power shot of wheatgrass that's good for humans or ailing potted plants.