Four new restaurant guides went up this week, and one word worth reading twice on a cheese label.
Four worth a look. Jack's, the Alabama-based chain, keeps a biscuit, grits, and a few Southern sides meatless, though the fried stuff mostly isn't. Ono Hawaiian BBQ runs almost entirely on meat, chicken, and seafood, so steamed rice, macaroni salad, and cabbage are your safe bets there. bb.q Chicken actually has options: Corn Cheese, the cheese balls, and two tofu dishes. And Swig is the easy one, no meat anywhere on the menu, just watch the cream drinks and dips for dairy if that matters to you. See all four on our restaurant guide page.
Nothing got pulled this week. Good news, for once.
Here’s one that trips people up on cheese. Rennet is an enzyme that curdles milk into cheese, and the traditional kind comes from a calf’s stomach. Most cheddar and mozzarella made in the US today use a microbial version instead, no animal involved, but a lot of imported and specialty cheese still uses the real thing. Parmigiano Reggiano almost always does. The label sometimes says “microbial rennet” or “vegetarian rennet.” If it just says “rennet” with nothing else, that’s worth a quick check on the brand’s site before you buy.
If you’re restocking the pantry, our brands page rounds up the products we actually trust, meat alternatives, cheese made without animal rennet, the stuff worth the extra dollar.
Eat well out there. See you next week.