Vegetarians are welcome during this summer’s Restaurant Week Boston (otherwise known as Dine Out Boston). A slew of participating restaurants have veggie-heavy dishes available to make dining with dietary restrictions that much easier (and delicious). With options like spaghetti squash with marinara and grilled mushrooms at Back Bay Social Club and red pepper campanelle ratatouille with parmesan and basil at Harvest, herbivores have an array of non-meat plates. Plus, Metropolis will serve up a strozzapreti dish of zucchini, summer squash, peas and green olive & basil pesto, while Scampo’s got “sugar n butter” corn ravioli with white truffle honey and crisped Brussels sprout leaves.
For non-gluten eaters, there’s also a smattering of meals to be had. Every entrée on City Table’s menu can be made gluten-free, so take your pick from their burger, pan-roasted salmon, steak frites, roasted organic half chicken and veggie risotto. Good Life can also swap out the bun on their burger for a lettuce wrap or serve your patty on a gluten-free bun with the addition of a side salad. And to top it off, nearly half the items on Estragon’s tapas menu are without gluten.
Find the vegetarian and gluten-free plates on the Restaurant Week Boston site by looking for the little green pepper icon and the gluten free symbol and plan your outings accordingly.
