Four new restaurant guides went up this week. One of them is a real steakhouse with a vegan cauliflower steak on the menu.
Four new guides this week. Fuddruckers keeps a veggie patty on every menu plus a self serve toppings bar for stacking it. Sweet Frog: nearly every frozen yogurt flavor works, and the dairy free sorbets cover vegans too. Del Frisco's, a Landry's owned steakhouse, leads with a vegan roasted heirloom cauliflower steak alongside a real lineup of salads and sides. Huey Magoo's is a fried chicken chain where fries, chips, coleslaw, and a side salad are your best bets. See all four on our restaurant guide page.
Steakhouses are built around meat. So the vegetarian move is to build your own plate from the sides, one dish at a time. Start with mushrooms. A lot of steakhouses treat a big portobello or a mushroom cap like a mini entree, and it's usually the closest thing to a main course you'll find on that menu. From there, stack two or three sides: a loaded baked potato, sauteed spinach, mac and cheese, grilled asparagus. Worried about cross contact? Ask if the sides get butter basted on the same flat top as the steaks. A good steakhouse can put together a full plate this way. You just have to ask for it.
Restocking the pantry? Our brands page rounds up the products we actually trust: meat alternatives, broths that skip the animal fat entirely, the stuff worth the extra dollar.
Eat well out there. See you next week.