Bullfight
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.
bullfight-austin.com
Dine
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.
dineradissonaustin.com
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.
mongersaustin.com
Andiamo
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.
andiamoitaliano.com
VOX Table
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.
voxtableaustin.com
Pacific Rim
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.
prsushi.com
Parkside
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.
parkside-austin.com
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.
bluestarcafeteria.com
courtesy of Paula Biehler PR
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New Orleans, LA - On October 22, 2024, I recently had an opportunity to attend the grand opening of Caesars New Orleans, marking the completion of a stunning $435 million transformation of the former Harrah’s New Orleans. It was an evening to remember, filled with excitement, luxury, and the vibrant spirit of New Orleans. The festivities began on Canal Street with an exhilarating ceremony led by Caesars Entertainment CEO Tom Reeg, President & COO Anthony Carano, and Caesars New Orleans General Manager Samir Mowad. The atmosphere was electric as they joined Caesar himself and an iconic New Orleans second-line band in a lively procession into the casino. It felt like the entire city had come out to celebrate, with Caesars New Orleans team members and Mayor LaToya Cantrell also joining the event to commemorate this historic occasion. Anthony Carano’s pride in introducing Caesars to New Orleans was palpable. “From local favorite Emeril Lagasse to our long-time partner, Chef Nobu, to the beautiful state-of-the-art Caesars Sportsbook, all-new rooms and gaming floor, and of course, our gorgeous new center bar, Octavia, Caesars New Orleans offers something for everyone. It’s a world-class resort in the heart of the Big Easy, and we can’t wait for our guests to experience it,” he said. The ceremony was a spectacle, kicking off with an iconic Mardi Gras float featuring Caesar and his court, and a dazzling firework show that lit up the New Orleans sky. The second-line band then led us revelers into the resort’s elegant center bar, Octavia, where we indulged in a “Taste of Caesars New Orleans.” Each bite from the six on-property restaurants was a delightful journey, capturing the essence of New Orleans’ rich culinary scene. Throughout the night, elemental entertainers, including the Saints Cheer Krewe, Mardi Gras Indians, Zulu Tramps, and showgirls, created an authentic and unforgettable Big Easy experience. Everywhere I turned, there was something new to marvel at, each performance more mesmerizing than the last. Samir Mowad, SVP and GM of Caesars New Orleans, highlighted the significance of the transformation, stating, “This year marks 25 years since we opened in New Orleans, and the completion of this project is the perfect way to usher in a new era with Caesars. Synonymous with the Caesars name, our new resort is pure elegance, and we’re excited to introduce a luxury brand like this to New Orleans. We are extremely grateful for the support of the community, our team members, and our guests as we come to the finish line of this tremendous transformation.” The hotel itself is impressive,…
