For
The Love of Your Heart
Easy Esselstyn Diet Recipes
with Pictures: Restaurant
True Bistro, Boston/Sumerville, MA
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Restaurants |
True Bistro |
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Klaus Exploring restaurants is fun but finding restaurants that serve a 10% fat-compliant menu cumbersome. True Bistro is a great exception. Thanks Heaven! |
Vegan Experiences in the North-East
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Shape:
Top 10 Upscale Vegan Restaurants in America
True Bistro 1153
Broadway, Somerville, MA 617-627-9000 Info: Contemporary
vegan cuisine and drinks in a upscale atmosphere. Offers gluten-free and
nut-free menus as well, and brunch is served on weekends. Opened in November
2010. Price: Moderate. Accepts credit cards. Hours: Mon-Thu
5-9pm, Fri 5-10pm, Sat 10am-3pm, 5-10pm, Sun 10am-3pm, 5-9pm. Park: Metered, along the street
($1/hr) (after HappyCow.net) |
True Bistro is a treasure
and must destination for any serious and life-enjoying vegan. With its
metropolitan appeal the small 14-table restaurant offered the finest cuisine
in a cultured culinary atmosphere of highest standards. The outstanding
friendly and knowledgeable service rounded off a complete dining experience
at an affordable level. It earns its place at the top of the list of the ‘10
best upscale vegan restaurants in America’, Shape, Aug 2012. |
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The dining experience at
True Bistro was so outstanding because all meal items were well balanced in
supporting each other, as seen in the listing of a suggested wine for every
main course, a welcome revelation from the chef. Wine,
$10 From the Wine
Menu: Zinfandel, Cline Cellars Ancient Vine •
California. This wine shows strawberry notes with hints of coffee &
chocolate characters. A touch of oak leads to subtle nuances of vanilla.
Soup
Du Jour, $5 A cold water
melon soup with jalapeño and avocado sprinkled with cilantro. The refreshing chilled soup had just a
right bite as entrance for the culinary adventure to follow. |
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Dinner: Large Plate,
$18 From the Menu: Sweet
potato wrapped smoked Portobello, roasted roots, red wine sauce Suggested wine pairing: Cline Cellars
Ancient Vine Zinfandel – Glass 10/Bottle 38 |
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The
large Portobello provided a deeply engaging mushroom flavor paired with the
browned shaven red potato envelope. It rested on a bed of three roasted roots
of parsnip, celery and turnip contributing a mild but distinctly earthy base.
This whole composition was supported by the rich red wine sauce with capers
and baked onions filled with vegan cheese. The suggested wine was a true compliment. |
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Dessert: Sorbet $6
Raspberry
with champagne sorbet dessert was a light fruity cap for the engaging main
course. Thank you Chef Stuart Reiter for this amazing
evening experience. |
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Comments: Write to heart@youworldtree.com and we
will add your contribution here. |
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