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Bloodroot Restaurant Review: Years before "going green" was a trend, this veteran vegetarian spot nailed it and is still going strong. As conscientious as it gets, the eclectic menu encompasses virtually every sort of cuisine, and on any given day is dictated by the yields from the garden and the best on offer at the market. In addition, the restaurant always features a number of nourishing soups made with natural, organic ingredients. The Swiss chard and lentil with potatoes is a good starter. Entrées include a spicy Jamaican jerk "chicken," made with seitan, tofu and sweet potatoes that is robust, not to mention healthy. If the look and feel of the "chicken" doesn't fool you, the spicy Thai sauce certainly will have you believing you are eating the real thing. The eclectic menu can be altered to comply with vegan standards, too. Desserts are free of refined sugar, but sweet nevertheless.