Chef ryan shields continues to wow diners with the recent opening of bullfight, including vegetarian favorites like the corn gazpacho with parsley and smoked paprika; his take on thespanish tortilla, summer squash blossom and sheep’s cheese; have you tried the purple hull peas with smoked cheese and shallots on grilled bread? to die for.
Chef Garrido’s new menu at dine offers vegetarian soups like chilled gazpacho of tomato, cucumber and onion; and roasted squash soup with lemon, toasted pepitas and grilled bread. the vegetables & grains section of the menu includes interesting veggie offerings, like thegrilled broccolini with lemon, green garlic, parmesan and toasted pecans; brussels sproutswith carrot habanero sauce, peanuts and orange; quinoa “fried rice” with carrots, onions and edamame; and millet seed with olives, cucumber, tomato, yogurt, lemon, basil and cilantro.
Mongers Market + Kitchen
We love chef shane stark’s delicious salads like the grilled little gem–three little romaines, rich with white anchovy, pickled shallot, a parmesan dressing and breadcrumbs; the baby beet salad with south texas orange, frisée, puffed farro, basil and citronette; and the burrata panzanella with toasted baguette and heirloom cherry tomatoes. stark has a crazy number of veggie friendly sides including steamed green beans sautéed with harissa; fried green tomatoes; roasted brussels sprouts; roasted brocollini; shishito peppers; apple-jalapeño slaw; and that crazy, good potato salad.
On meatless mondays andiamo’s vegetarian specialty, the pasta mista plate, highlights three different types of pasta on the same plate: spaghetti aglio olio e pepperoncino, mushroom and ricotta cheese and orecchiette del bosco. Eat vegetarian any night of the week and choose from several dishes including the fichi e gorgonzola, anitpasti of fresh figs topped with gorgonzola cheese in a balsamic reduction; or the cacio e pepe, spaghetti with black pepperand olive oil topped with pecorino romano cheese.
Pinxto | grilled spanish octopus, vine ripe cherry tomatoes
Start the evening with a decadent cheese plates in town—choose from wildfire bleu, saint rocco triple cream, drunken goat and pecorino toscano, served with freshly baked bread of the day and housemade cultured butter. next, try chef joe anguiano’s charred baby carrots with roasted brown figs, housemade ricotta, lemon verbena, aged balsamic, toasted pepitas and crisp toast; or the crispy butternut squash with yogurt, tamarind glaze and allspice dust; chef’s also added two new vegetarian items to the menu: forest wild mushrooms with charred persimmons and chestnut espuma; and crispy chickpea fritter with pickled pumpkin and pecorino.
North Austin will love pacific rim sushi & yakitori’s great value (all of these items under $10) and the wide variety of vegetarian offerings like the sweet onion crispy tofu with caramelized onion, shitake dipping sauce and lightly fried tofu; the tempura avocado, with roasted jalapeño salsa, cilantro, shaved onion; the buddha platter of crispy vegetable spring rolls, tofu, onion rings with sweet chili sauce; and the sake mac and cheese with white cheddar and scallions. fresh off the grill, choose yakitori shiitake mushroom, tofu, eggplant and vegetable skewers. sushi fans can opt for the cucumber or avocado roll; or go spicy with gandhi’s inferno–tofu, curry,
lettuce, avocado and jalapeño salsa.
Executive Chef Nathan Lemley loves his veggies….squash ravioli with tomato fondue, ricotta;roasted butternut squash soup with milk kefir, cilantro, pecans; kale salad butternut squash yogurt, apples, spiced pumpkin seed, sherry vinaigrette and let’s not forget that dirty wild rice smoked tofu with fall vegetables, pickled red onion, remoulade.
Blue Star Cafe
Blue Star Cafeteria has been a rosedale favorite for years, with “star” veggie selections like thegrilled cheese sandwich of swiss, provolone, cheddar & gorgonzola cheese, on sourdough; the garden pizza with spinach, mushrooms, tomatoes, kalamata olives, red onion, red bell peppers, broccoli florets and roasted garlic oil; and the garden vegetable bowl with chef’’s choice of fresh local vegetables including broccoli, cauliflower, sautéed spinach, carrots, green beans, oven roasted tomatoes & boursin cheese grits.
courtesy of Paula Biehler PR