Is a Vegetarian Dish by Request Enough?

I must apolagize for my late post on this thread. I was amazed to find out this was about our restaurant. I am going to tell everyone our approach to this subject and let you make up your own minds. You will find that the only thing we do a bit differently is how we handle vegetarian requests tableside. By the way, this post is unsanctioned and I'm gonna take some heat for it, but sometimes certain things have to be said.

We have a nice variety of vegetarian items and items that can be converted to vegetarian on our menu. The Feta Queso, Hummus, Taboulleh appetizer, the ceviche (sans shrimp,) all the salads (of course,) the veggie sandwich (monster portion- nobody ever finishes it,) two pastas (I often have the Angel hair Sicilian- style. I would love to show you our FOH menu test and point out there are two questions regarding our vegetarian options. We have even begun offering guests the opportunity to customize their meals. Chef or Hollis (our sous) are always available and willing to please any guests.

The Vegetarian Request dish, at $13 is a steal. Chef offers a choice of local, seasonal and organic produce that we bring in for our specials that range generally in the $22 to $40 range. A great deal of time and care is spent on these recipes. Just off the top of my head, and recent: Goat cheese potato cakes, Dau Miu salad, fried squash blossoms, vegetable latkes (I forget the Lebanese name,) parmesean gnocci, charred scallion, chilled heirloom tomato salad with fresh mozzarella and gin- spiked cucumber dressing, tuscan white beans, corn fritters, panzanella ratatouille, scented jasmine rice, the mango/ passionfruit 'relish,' the black bean sauce, numerous rissotos, etc, etc...

With 3 gardeners on staff and our beloved 'hippy farmer,' we have a good time with this subject. Baby plums, fresh blackberries, exotic herb varieties like ginger mint and pineapple sage. Got peaches in now (I made the case for the gazpacho, Deb!) One member of our staff also makes homade compost from kitchen leavings. What would you expect from a restaurant who's bill of fare is 'eclectic meditteranean?'

Ask yourself this: would you prefer the porto burger/ veggie pasta/ veg ragout options that are notorious for 'that not so fresh feeling,' Or would you prefer fresh, seasonal, organic variety brought in at some expense for our specials and vegetarians? I know what I'd choose.

It could be said that the vegetable side dishes on our main menu are 'ubiquitous,' as a flamer did last year about this time. In spring, 'hairy coverts' (inside joke, had to do it, hehe,) spring veggies and asparagus, in summer, the tomato crop, ratattouille, zucc and squash blends, green beans with carmelized onion. Fully expect to see us working with root veggies and winter squashes later in the year. We follow the land's abundance and do our best to create side dishes that are both tasty and control the cost for our guests. If you aren't thrilled with a vegetable side dish, say something. Our standard fall- back is sauteed spinach, but if that still doesn't grab you, Chef will happily make something for you. Not 'on- the- fly,' but quite planned. Daily.

Michelle, I find your blog about my restaurant both surprising and incredulous. We have been open a year and you haven't dined with us, but yet you feel you can slam our commitment to our vegetarian guests. Simply put, you don't know, now do you? I encourage you to stop by anytime, I will personally buy you a drink, app, dessert, whatever as added motivation. If you have a favorite ingredient, call us beforehand and chef will bring it in for you (we do it for our carnivores all the time!) I am sure you are a very nice person that didn't fully understand how we approach this subject and look forward to meeting you.

I don't think I "slammed" Varanese at all. I said this was my interpretation of the note on the menu as someone with a limited dining out budget. I clearly stated though that I could be wrong and asked other people their opinion as well. Just so we're on the same page this is exactly what I said:

when I plan a meal out I want to know in advance that chances are good I'm going to find something to order and enjoy. When a place doesn't have a vegetarian entree on the menu I'm not convinced of those chances and will instead choose to spend my limited dining out dollars elsewhere. I think other vegetarian and flexitarians think the same way. We don't want to risk spending our eating out budget on a place that, on the surface, seems to not care about vegetarian diners. But I'm open to the fact that I could be wrong.

So I ask you am I wrong? Do you think I misinterpreted the note on the menu? If you're a vegetarian or flexitarian diner would no veggie entrees and a note like that make you more or less likely to go to a restaurant? You know I'm dedicated to getting more innovative and creative vegetarian dishes in restaurants in Louisville so I really hope we can have a good discussion on this.

I think the comments in response to the post have been very interesting. While I absolutely believe you Stephen that your staff is committed to offering a good vegetarian meal perhaps you can see from the comments that to (some) vegetarian diners that intent doesn't come across in the menu verbiage and lack of dedicated vegetarian entree.

I think this is more than a fair topic for discussion and I think it's great that you're engaging in it. I'd encourage you to leave a comment on the post at Consuming Louisville as well.

Your comment about verbiage is well taken, I will petition to chef the idea of phrasing our menu, 'tapas of local selections.' Or something like that...

At the same time, do keep in mind that the phrase, 'vegetarian dish by request,' means something much more in restaurants of a certain caliber.

Personally, I'm convinced by Stephen's response. It sounds as though Varanese does offer desirable options for vegetarians and those of us who want to go meatless for an evening. I'm glad I opened this discussion, though, because of the thoughtful responses we have heard. The main thesis is still worth considering for any restaurant: a good one will always offer a number of vegetarian dishes prepared and considered as well as non-vegetarian ones.

And do check out Michelle's blog. There have been many interesting things said there as well.

After reading your reply, Stephen, I must say that what you're offering is not at all what I would have assumed by reading "Vegetarian dish by request." What you described sounds quite wonderful - freshest ingredients, paired thoughtfully, designed for me when I request the dish. The verbiage on the menu sounds like "meh, we'll throw something togehter for you but we haven't planned anything."

I've been veg for 27 years, and I've seen a lot of restaurant menus, and eaten a lot of veg dishes over the years. I don't think I've even found a restaurant where I couldn't get something to eat, and I can tell you that 25 years ago it was much more difficult than it is today. But I digress.

I think this issue with the menu verbiage is simply one of marketing and writing up a better description of what you're offering that makes the vegetarian (or veg for today) feel thought about and planned for, rather than a bother.

I always loved the "Vegetable Orgy" at the old Diamante just for the name. Well the food was great too, but that name! Or was it "Vegetable Explosion." Whatever. It sounded abundant and it was.

Marketing - marketing.

And 'tapas of local selections' sounds like appetizers.

Just one vegetarian's opinion. Your mileage may vary.