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.
From alongside steaming ceramic coffee pots, gluten-free Ethiopian and Eritrean dishes at Abyssinian Ethiopian Restaurant radiate imported spices. In the golden glow of wall sconces, sautéed beef and chicken morsels marinate in butter, cardamom, and fresh ginger. Patrons sop up savory remnants with warm injera, an East African flatbread made from high-protein teff flour that lets fingers grab food, unlike trying to grab a frustratingly realistic painting of fruit. Meals flanked by complimentary portions of collards parade to tables, and caterers cruise past with brimming portions for meetings and shindigs.
At CC Carvers, owner Chuck Carlette fashions freshly roasted meats into hearty submarine sandwiches and steaming hot panini’s. Sturdy hard rolls accommodate the heft of chicken parmesan, shaved sirloin steak, or slow-roasted beef, while the panini press leaves their distinctive tread marks on caprese or grilled zucchini and eggplant. As glasses of beer and wine brought from home click together, customers also enjoy custom salads or smoothies that blend passion fruit and mango with strawberry and pina colada.
Voted the area's best place for tapas in 2012 by readers of the Valley Advocate, Ibiza Tapas Wine Bar swells with the aroma of Spanish small plates. The culinary team whips up traditional dishes such as fried spiced potatoes and spanish veal and pork meatballs alongside modern creations such as babyback ribs with fried potatoes and barbecue aioli and short ribs in caramelized garlic and oatmeal beer sauce. Their menu also includes paellas, fideuas, and gluten-free Catalan-style crème brûlée, which guests can wash down with beer, sangria, or a wealth of white and red wine from the dramatically lit stone bar. Orange and burgundy walls enliven Ibiza's lounge-like dining room, where patrons can enjoy dinner or parties of 40–80 guests or retired Zorro's can feast at private soirees.
The chefs at River's Edge Bistro culled their recipes from the culinary traditions of the 21 countries that surround the Mediterranean Sea. They make hummus from scratch and flame-broil skewered chicken and shrimp doused with classic Mediterranean spices. Lamb gyro tucks into a pita with a dollop of tzatziki sauce, and crispy falafel balls are drizzled with tahini sauce.
Purple tablecloths bloom with vases of cut flowers as petal-like fans whir overhead. Their regal hue symbolizes one of Zaroka Bar & Restaurant's guiding principles: that guests are akin to royalty. Inside the dining room, traditional Indian meals unfold amid ornately carved picture frames, vibrant music, and colorful conversations. To explore India's nooks and crannies, chefs craft dishes from far-flung regions such as Punjab, Gujarat, and Bengal. House specialties range from spiced chicken kebabs baked in a clay oven to curried shrimp simmered in a coconut pot. The kitchen also prepares an array of vegetarian dishes, such as savory garlic naan and three types of lentil dal. An ideal dessert or palate cleanser, the rosewater lassi teems with sweet, floral hints, like a game of charades with a potpourri sachet.