A tiny vegetarian/vegan restaurant. Environmentally supportive and sustainable. Uses a cache of largely local, organic ingredients. Meals begin with Chef Colin Patterson striking a domed brass gong. Read more.
One of the best happy hours in the north end. Cocktails are made from scratch, even the tonic water, which is infused with dried flowers, lemon grass, cinchona bark and citrus. Happy hour 5-7 Read more.
Long the vegetarian standard-bearer in town, this beloved Madison Valley dining room can make gluten-free taste good. Read more.
Caters to vegans and vegetarians, but the menu is meaty. There's seitan steak, sliders packed with smoky quinoa and grilled teriyaki tofu kebabs. The mood is softened with candles and fresh flowers. Read more.