Tag: vegetarian
Tassili’s Raw Reality
There are 40 ounces of kale packed into the Mandingo wrap at Tassili’s Raw Reality, which has occupied the colorful ground floor of a two-story duplex in West End since 2011.
Restaurant Holmes, the first restaurant at Alpharetta City Center, opens July 11
The first restaurant to open at Alpharetta City Center is designed to mirror the way former St. Cecilia chef Taylor Neary likes to dine—on simple, hyper-seasonal dishes created for sharing. Most of the menu's 20 plates are vegetable-based.
Chef to Watch: Maricela Vega, a.k.a. Chicomecóatl, crafts beautiful, plant-based Mexican dishes
Maricela Vega's complex "modern Mexican" dishes are often entirely plant-based and always Instagram-worthy. She currently hosts pop-ups at the Spindle and LottaFrutta, and hopes to eventually open a bodega where she can give back to her community.
Vegetarian: VeGreen Vegetarian Fusion Restaurant
VeGreen puts an international spin on its eclectic menu of vegetarian fare. The dishes lean Asian, with some Chinese and some Japanese influences, but here and there, you’ll find a wild card such as pumpkin “cream” soup. Vegans are welcome here, and carnivores, too.
Indian street food star Chat Patti shines in Decatur
Chat Pani has moved from well-worn space I once frequented as an Emory undergrad, but the vibrant chaat and thali remain as excellent as ever.
Fresh on the Scene: Scout, Kitchen Six, Rize Artisan Pizza, and VeGreen
Get the early word on four new Atlanta restaurants: Scout, Kitchen Six, Rize Artisan Pizza, and VeGreen.
Where to get a (good) healthy meal in Atlanta
There's no need to give up on your healthy eating goals or to give up going out to restaurants. Here's where you can dine out in ATL and not break the caloric bank.
Atlanta Meal Prep is here to help you keep your New Year’s resolution
If you’re light on time but feeling heavy on pounds, Atlanta Meal Prep is a lifesaver. For $105 you’ll be delivered five days worth of flavorful, healthy lunches and dinners—including gluten-free, paleo, vegetarian, and vegan options—in microwavable containers.
Winter: Oven-roasted parsnip “fries,” braised Savoy cabbage with petit rouge peas, and a root and citrus salad
Winter, according to Miller Union’s Steven Satterfield, is a time to celebrate those often-underappreciated vegetables that people pass over in the market. Parsnips, kohlrabi, and even cabbage get the rockstar treatment in this final installment of Market to Table.
Fall: Sweet potato buckwheat pancakes, spaghetti squash with seed broth, and turnips with bacon
In this installment of Market to Table with Steven Satterfield, the head chef of Miller Union and author of Root to Leaf looks to fall’s bounty for hearty vegetables and greens perfect for any upcoming holiday fare.
