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A beetsteak sandwich at Beefsteak
Beetsteak at Beefsteak
R. Lopez

Veg Out with 10 New Meatless Offerings from D.C. Restaurants

There's so much more than just salads and side dishes.

by Lani Furbank
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Beetsteak at Beefsteak
| R. Lopez
by Lani Furbank

The vegetarian dining scene in D.C. might not be at the same level as L.A. or Portland just yet. But that doesn't mean diners who want to skip meat are stuck with boring salads or side dishes anymore. Local chefs and restaurants are highlighting veggies in all kinds of dishes traditionally made with meat, and the options are constantly changing. Here are 10 new vegetarian offerings to try right now.

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2941 Restaurant

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2941 Meatless Monday gives diners an eight-course parade of vegetarian dishes that change weekly. Their vegetarian tasting menu ($70) debuted as a temporary offering in October of last year, but it will continue into 2016 due to popular demand. It's available on Monday nights during dinner service and does not need to be ordered by the whole table. Previous offerings have included couscous en papillote with caramelized lemon, fall vegetables, and chermoula; warm mushroom tartlet with roasted porcini, shaved celery, and mushroom foam; and squash cannelloni with tangerine gremolata and citrus sauce. Reservations are recommended.

2941 Fairview Park Dr, Falls Church, VA 22042
(703) 270-1500
(703) 270-1500
Gerry Suchy/Eater.com

Also featured in:

701 Restaurant

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Pot au feu is traditionally made with beef, but 701’s version ($23) of the French stew uses caramelized onions to create the rich broth. Root vegetables and oat dumplings add substance to the hearty dish.

701 Pennsylvania Ave NW, Washington, D.C. 20004
(202) 393-0701
(202) 393-0701
R. Lopez

Also featured in:

Beefsteak

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José Andrés dubs marinated beet “the other red meat,” and he’s made it the star of his "beetsteak" sandwich ($5.99). It’s accompanied by pickled red onion, sprouts, and romaine on an olive oil brioche bun. It comes with a side of homemade chips.

1528 Connecticut Ave NW, Washington, D.C. 20036
(202) 986-7597
(202) 986-7597
R. Lopez

Also featured in:

Clyde's of Tysons Corner

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Meatloaf is a love it or hate it type of food, but for those who love it, Clyde’s has created a vegetarian doppelganger (no, it’s not a tofu loaf). It’s made with mushrooms, walnuts, chickpeas, red peppers, oats, breadcrumbs, and eggs. The dish ($16.95) comes with mushroom walnut pâté, parsnip puree, acorn squash, kale, and mushroom gravy.

8332 Leesburg Pike, Vienna, VA 22182
(703) 734-1901
(703) 734-1901
Clyde's of Tysons Corner/Yelp

Daikaya

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Even though it’s not strictly traditional, Daikaya offers a vegan ramen option ($13.25). The vegetable-based shio broth is finished in a wok to add a roasted flavor, and the dish is topped with a medley of veggies like Brussels sprouts, bean sprouts, snow peas, carrots, onions, wood ear mushrooms, and braised shiitake mushrooms.

705 6th St NW, Washington, D.C. 20001
(202) 589-1600
(202) 589-1600

Also featured in:

Equinox

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Equinox’s plant-based menu section rotates every couple of months. Several of the new winter options are plenty rich and filling, even without the meat. The truffled potato and forest mushroom pierogies are served with leek fondue, celery root cream, and toasted pine nuts ($15), and the French lentil and white bean cassoulet comes in flaked puff pastry with tomato and roasted sunchokes ($15).

818 Connecticut Ave NW, Washington, D.C. 20006
(202) 331-8118
(202) 331-8118
A.R.P./Yelp

Also featured in:

Garrison

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Garrison’s farro cavatelli ($25) packs in three different types of broccoli— broccolini, broccoli rabe, and local broccoli from One Acre Farm. The stems are made into a puree, and the dish is topped with garlic confit, red pepper flakes, and Parmigiano Reggiano. The farro itself is made with a blend of three types of flour milled in house.

524 8th St SE, Washington, D.C. 20003
(202) 506-2445
(202) 506-2445
R. Lopez

Also featured in:

Sticky Fingers Bakery

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This vegan bakery offers a meat and dairy-free version of a warming winter lasagna ($7.75). Expect layers of pumpkin, spinach, and sage and cashew cream.

1370 Park Rd NW, Washington, D.C. 20010
(202) 299-9700
(202) 299-9700
Mike C./Yelp

Also featured in:

Sushiko

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Vegans can now try Sushiko's omakase menu without having to turn down the chef’s creations because of dietary restrictions. The vegan omakase ($80) changes nightly and features both sushi and non-sushi Japanese dishes, including courses like agemono with Brussels sprouts, ichimi togarashi, and ginger caramel and mushimono with house-made tofu, asparagus, black seaweed caviar, and tamari. The experience must be booked 48 hours in advance.

5455 Wisconsin Ave, Chevy Chase, MD 20815
(301) 961-1644
(301) 961-1644
Sushiko/Yelp

Also featured in:

The Royal

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The Royal’s ever-popular arepa can be veg-friendly, too. The fried squash arepa ($10) is stuffed with tempura-style fried acorn squash, black beans, avocado, crema, and cojita cheese.

501 Florida Ave NW, Washington, D.C. 20001
(202) 332-7777
(202) 332-7777
R. Lopez

Also featured in:

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2941 Restaurant

2941 Fairview Park Dr, Falls Church, VA 22042

2941 Meatless Monday gives diners an eight-course parade of vegetarian dishes that change weekly. Their vegetarian tasting menu ($70) debuted as a temporary offering in October of last year, but it will continue into 2016 due to popular demand. It's available on Monday nights during dinner service and does not need to be ordered by the whole table. Previous offerings have included couscous en papillote with caramelized lemon, fall vegetables, and chermoula; warm mushroom tartlet with roasted porcini, shaved celery, and mushroom foam; and squash cannelloni with tangerine gremolata and citrus sauce. Reservations are recommended.

2941 Fairview Park Dr, Falls Church, VA 22042
(703) 270-1500
(703) 270-1500
Gerry Suchy/Eater.com

701 Restaurant

701 Pennsylvania Ave NW, Washington, D.C. 20004

Pot au feu is traditionally made with beef, but 701’s version ($23) of the French stew uses caramelized onions to create the rich broth. Root vegetables and oat dumplings add substance to the hearty dish.

701 Pennsylvania Ave NW, Washington, D.C. 20004
(202) 393-0701
(202) 393-0701
R. Lopez

Beefsteak

1528 Connecticut Ave NW, Washington, D.C. 20036

José Andrés dubs marinated beet “the other red meat,” and he’s made it the star of his "beetsteak" sandwich ($5.99). It’s accompanied by pickled red onion, sprouts, and romaine on an olive oil brioche bun. It comes with a side of homemade chips.

1528 Connecticut Ave NW, Washington, D.C. 20036
(202) 986-7597
(202) 986-7597
R. Lopez

Clyde's of Tysons Corner

8332 Leesburg Pike, Vienna, VA 22182

Meatloaf is a love it or hate it type of food, but for those who love it, Clyde’s has created a vegetarian doppelganger (no, it’s not a tofu loaf). It’s made with mushrooms, walnuts, chickpeas, red peppers, oats, breadcrumbs, and eggs. The dish ($16.95) comes with mushroom walnut pâté, parsnip puree, acorn squash, kale, and mushroom gravy.

8332 Leesburg Pike, Vienna, VA 22182
(703) 734-1901
(703) 734-1901
Clyde's of Tysons Corner/Yelp

Daikaya

705 6th St NW, Washington, D.C. 20001

Even though it’s not strictly traditional, Daikaya offers a vegan ramen option ($13.25). The vegetable-based shio broth is finished in a wok to add a roasted flavor, and the dish is topped with a medley of veggies like Brussels sprouts, bean sprouts, snow peas, carrots, onions, wood ear mushrooms, and braised shiitake mushrooms.

705 6th St NW, Washington, D.C. 20001
(202) 589-1600
(202) 589-1600

Equinox

818 Connecticut Ave NW, Washington, D.C. 20006

Equinox’s plant-based menu section rotates every couple of months. Several of the new winter options are plenty rich and filling, even without the meat. The truffled potato and forest mushroom pierogies are served with leek fondue, celery root cream, and toasted pine nuts ($15), and the French lentil and white bean cassoulet comes in flaked puff pastry with tomato and roasted sunchokes ($15).

818 Connecticut Ave NW, Washington, D.C. 20006
(202) 331-8118
(202) 331-8118
A.R.P./Yelp

Garrison

524 8th St SE, Washington, D.C. 20003

Garrison’s farro cavatelli ($25) packs in three different types of broccoli— broccolini, broccoli rabe, and local broccoli from One Acre Farm. The stems are made into a puree, and the dish is topped with garlic confit, red pepper flakes, and Parmigiano Reggiano. The farro itself is made with a blend of three types of flour milled in house.

524 8th St SE, Washington, D.C. 20003
(202) 506-2445
(202) 506-2445
R. Lopez

Sticky Fingers Bakery

1370 Park Rd NW, Washington, D.C. 20010

This vegan bakery offers a meat and dairy-free version of a warming winter lasagna ($7.75). Expect layers of pumpkin, spinach, and sage and cashew cream.

1370 Park Rd NW, Washington, D.C. 20010
(202) 299-9700
(202) 299-9700
Mike C./Yelp

Sushiko

5455 Wisconsin Ave, Chevy Chase, MD 20815

Vegans can now try Sushiko's omakase menu without having to turn down the chef’s creations because of dietary restrictions. The vegan omakase ($80) changes nightly and features both sushi and non-sushi Japanese dishes, including courses like agemono with Brussels sprouts, ichimi togarashi, and ginger caramel and mushimono with house-made tofu, asparagus, black seaweed caviar, and tamari. The experience must be booked 48 hours in advance.

5455 Wisconsin Ave, Chevy Chase, MD 20815
(301) 961-1644
(301) 961-1644
Sushiko/Yelp

The Royal

501 Florida Ave NW, Washington, D.C. 20001

The Royal’s ever-popular arepa can be veg-friendly, too. The fried squash arepa ($10) is stuffed with tempura-style fried acorn squash, black beans, avocado, crema, and cojita cheese.

501 Florida Ave NW, Washington, D.C. 20001
(202) 332-7777
(202) 332-7777
R. Lopez

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