Restaurant Week plant-based & gluten-free eats


During this winter’s Restaurant Week Boston (also known as Dine Out Boston) eateries are upping their game with a number of plant-based dishes making dining with dietary restrictions that much easier (and delicious). Pick from possibilities like roasted butternut squash pizza with goat cheese fondue at Oak Long Bar + Kitchen, beyond meat shepherd’s pie at ArtBar, and baked stuffed eggplant parmigiana at Bar Enza. No matter if you’re a vegetarian or just trying to eat less meat, there is an array of veggie-heavy dishes to choose from.

For all the pasta lovers, Bistro Du Midi is serving up beet gnocchi, feta cheese, hazelnuts and mint (for lunch and dinner), while Bambara has house made fusilli with roasted mushrooms & butternut squash, herb cream and parmesan. Or get Grotto’s ricotta ravioli in a tomato brodo with basil paired with garlic black truffle soup and melting chocolate cake for dessert.

And don’t worry if you’re saying clear from gluten, there’s a smattering of dishes to enjoy. This year TAMO is offering six different gluten-free dishes for restaurant week, ranging from Thai style steamed mussels, grilled sirloin steak with blue cheese crumble, Hot Honey and Herb Glazed Chicken with Soft Polenta and maple sugar vanilla crème brulee for dessert. Nubar has an array of gluten-free options from grilled romaine salad to their Flanchet Steak with horseradish cheddar grits and 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.

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