Plant-Based & Gluten-Free Eats For Restaurant Week


Vegetarians, don’t miss out on all the tasty deals during this winter’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 white bean kale soup with eggplant parmesan with ziti and marinara at Bambara and the warm grain bowl made with seasonal veggies, arugula, toasted pistachios and maple ginger tahini vinaigrette with the option to add tofu at Henrietta’s Table – veg eaters have an array of non-meat plates to choose from.

For all the pasta lovers, MIDA serves up vegetable lasagna layered with eggplant, portobellas, ricotta, cauliflower bolognese and broccoli bechamel, while Oak + Rowan has ricotta gnocchi with kale, horseradish and pine nuts, and Sorellina‘s serving up their famous mafaldine with market exotic mushrooms and truffle butter. Or get Viale’s fettuccine alfredo and dine al fresco out on either of their two patios.

For non-gluten eaters, there’s a smattering of meals to be had. This year TAMO is offering four different gluten-free dishes for restaurant week, ranging from their winter salad, beef tenderloin with sauteed potatoes and herb roasted cornish hen with sweet potato puree, sauteed kale and cranberry citrus jus. Estragon has an array of gluten-free options from grilled lamb chops with cauliflower mash, grilled rib-eye with chimichurri to seared cod steak, saffron-albariño cream. And to top it off, half of Bistro 5’s menu is gluten-free including their flourless chocolate cake with whipped cream and caramel.

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, then plan your meals accordingly.

You may also be interested in