Atlanta Restaurants Embrace Meatless Menu Options
Atlanta has seen remarkable growth in the diversity of its culinary scene, particularly in the realm of non-meat dishes. The city's restaurant landscape is dotted with a variety of eateries that cater to vegetarian and vegan preferences, reflecting the growing demand for plant-based options. This evolution highlights not only the culinary creativity of Atlanta’s chefs but also their commitment to accommodating diverse dietary preferences and lifestyles. From fast casual to fine dining, Atlanta restaurants offer numerous selections such as lemon broiled bronzini at Sorella Vicina, punjab dal at NaanStop and ahi tuna and watermelon poke at the Woodall.
Lobster Mac & Cheese
Served with truffle sauce and lobster call
Sushi Tots
Fried sushi rice served with yellowfin tuna, sriracha mayo, eel sauce, nori and wasbi tobiko
Flautas de Tuna
Served with ahi tuna, avocado mousse, sesame, black beans, lime, salsa verde, roja, crema fresca and cilantro
Ruby Red and Golden Beets
Crispy quinoa with Meyer lemon yogurt
Roasted and Spiced Cauliflower Steak (offered as part of Aria’s special vegetarian menu)
Roasted and spiced Moore Family Farms cauliflower steak, Georgia pecans, arugula, golden raisins and cilantro chimichurri
Crispy Grouper Sandwich
Tempura, jicama slaw and tartar sauce on a sesame brioche bun, served Atlanta HOT
Fish Tikka Masala (available through April 24)
Catfish, marinated and grilled, served in a tomato cream sauce
Other non-meat items regularly on the menu include:
Gobi - Cauliflower sautéed with onion, ginger, and turmeric (GF, Vegan)
Chola - Garbanzo beans stewed with onion, garlic, tomato and spices (GF, Vegan)
Punjabi Dal - Stewed lentils with tomatoes, onion and spices (GF, Vegan)
Samosa - Crispy pastry filled with potatoes, peas, onions and Indian spices (Vegan)
Twin Lobster Tails
Served with coleslaw, french fries and tartar sauce
Horseradish-Crusted Black Grouper
Atomic horseradish butter cracker crust, seasonal vegetables and Dijonnaise
Molletes
Torta bread with refried beans, cheese, pico de gallo and jalapeños
Lemon Broiled Bronzini
Served with Calabrian-roasted fingerling potatoes, port-braised shallots and fennel emulsion
Photo Credit: Eaton Social
Chitarra Al Nero Di Seppia
Squid ink pasta with calamari, octopus and chili flakes
Photo Credit: Rebecca Carmen
Hot Buttered Lobster Roll
Maine lobster with drawn butter on a brioche roll with a choice of two sides
Ahi Tuna and Watermelon Poke
White ponzu, rhubarb granita and puffed wild rice
Crab Fried Rice
Roasted butternut squash, broccoli, sesame, crispy shallots and coconut crab fat sauce
Falafel Roll
Falafel, lettuce, tomato, cucumber, onion, hummus, Shit Yeah! Sauce, dressing and ‘ziki (Vegan upon request)