Vegetarians are welcome during this year’s Restaurant Week Boston (otherwise known as Dine Out Boston). A slew of participating restaurants have veggie-heavy dishes available to make dining with the dietary restrictions that much easier (and delicious). With options like Farro Risotto with roasted Rhode Island mushrooms, charred radicchio, marinated white beans and broccolini topped with a red pepper sauce from Bar Cino and the Porcini Mushroom Tortelloni with roasted grape tomato, sauteed baby argula finished with truffle oil and shaved parmesan cheese from Blu Restaurant, herbivores have an array of non-meat plates from which to choose. Plus, MIDA will be serving up an Artichoke and Mushroom Risotto served with parmsesan and marjoram, while Metropolis Cafe has Cauliflower Bolognese with tagliatelle, mushroom, cauliflower ragout finished with parmesan.
For non-gluten eaters there’s also a smattering of meals to be had. This year Les Zygomates is providing us with Seared Scallops and Pommes Anna, crisp sliced potatoes, wild mushrooms and artichokes finished with beurre blanc. Bisto 5 is also serving a gluten free Roast chicken served with crispy brussels sprouts, delicata squash finished with pomegranate vinaigrette while Miel Brasserie is baking Rigatoni & Aubergine, homemade marinara, over roasted tomato, garlic and buratta.
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 to plan your outings accordingly.
