Quincy Street Bistro isn’t necessarily on the vegetarian dining circuit, yet it is possible to eat meat-free food prepared by the restaurant’s James Beard Award-nominated chef Rick Lewis.
We made a more-than-filling meal out of a green tomato po’ boy, a side of picked beets and a garden salad. The tomato was battered and fried crisp, and the flavors of a zippy Cajun mayo pulled the whole thing together. A side of pickled beets was an easy choice. They’re cut thickly and coarsely, and come swimming in moderately sweet brine. If that root veggie doesn’t appeal, there are plenty of other veg-friendly sides to choose from.
Our garden salad held a generous portion of fluffy field greens decorated with radish and cucumber wheels, red onion slivers and mozzarella and Asiago cheeses gilded with a house-made roasted shallot vinaigrette.
As with The Hog Burger and so many other dishes we’ve had at QSB, our palates were pleased and our bellies were full after our vegetarian meal – and we met our Meatless Monday goal.
This article appears in Guide to Beer 2014.