Read what Kevin Scheuring had to say on his blog Spicehound Cooks (and Brews) about Cleveland Ethnic Eats and other books he considers Must Haves. And be sure to check out the amazing array of spices he sells at the Coit Road Farmers Market.
Category Archives: Other Voices
I want to thank Laura Taxel for inviting me to write about vegetarian dining in Cleveland. I have been a vegetarian for 25 years, and there has never been a more exciting time for veggies to dine out than now. I look forward to sharing all kinds of fun places you can enjoy, with or without, your meat eating friends.
Lago Restaurant & Wine Bar in Tremont hosts vegetarian Mondays. Along with their regular menu, they offer a nice selection of vegetarian and vegan meals. For us vegetarians this is great, because there aren’t a large number of fine dining restaurants we can enjoy. The offerings on the menu are numerous, even many appetizers such as an antipasti platter, grilled flatbread and a few other scrumptious sounding selections.
My group decided to forgo appetizers and order salads instead. I got the vegan caesar since I never get to have caesar salads. It was a combo of oven dried tomatoes, romaine lettuce and roasted red peppers. The dressing was a not heavy but had a creamy texture. My friend ordered the vegetable canneloni salad and it was amazing. The arugula and red peppers were wrapped in pasta and presented like a spring roll. The dressing was a lemon vinaigrette, and balsamic vinegar was drizzled around the plate. Both salads were delicious, but the pasta arugula was so different, we voted it best.
There were three of us so we ordered three different entrees, although it was hard to narrow it down. We decided on the vegetable pizza with roasted crimini mushrooms, grilled tomatoes and goat cheese; the grilled marinated tofu with white beans and roasted red pepper in balsamic reduction; and the vegan risotto with brussel sprouts and roasted garlic. The pizza had nice flavors going on, with the roasted mushrooms and a few caramelized onions and the cheese. The crust was thin and soft, not crispy, making it a perfect texture. The risotto was wonderful combo, with the sweet taste of the garlic, and the bitter of the brussel sprout. The grilled tofu was light and refreshing, the reduction sauce a perfect addition. The waitress offered sharing plates when we were served, so we were all able to enjoy all the entrees. Everyone had a different favorite.
We ordered both vegan desserts – molten chocolate cake and vegan trifle. You can also order from the main dessert menu which has a goat cheese creme brulée and an olive oil cake – very intriguing. The molten chocolate cake won hands down with its rich fudgie sauce and the melt in your mouth cake. The trifle was tasty as well. It had a tangy macerated fruit sauce and a nice, not too sweet cake. So if you aren’t a super sweets person, the trifle would be perfect.
The executive chef Josh, stopped at our table to thank us for enjoying his vegetarian meals. Our waitress did a good job anticipating what we needed. The entire staff is friendly and ready to serve. All the entrées are around $18, the salads $8, the pizza was $10. If you are looking to not spend a ton, you can still enjoy visiting Lago for vegetarian Mondays. I felt you could share the pizza and get two salads. That would make the meal $12-$14 per person and I don’t think anyone would go away hungry.
My friend Beth Yurich, a designer specializing in communications for sustainable businesses, has a great suggestion for dining in a more environmentally responsible style. Instead of using disposable chopsticks in Asian restaurants- they’re wasteful three ways from the trees cut down to make them and the garbage they turn into after one meal along with the paper they are sealed in- bring your own set of stainless steel chopsticks.
Read more of her tips for green living on her blog. An enthusiastic vegetarian cook and out-to-eater, she’ll also be guest blogging here now and then about where she goes and what she tastes. Look for her first post next week.