Posh Los Angeles-based restaurant BOA Steakhouse—part of the Innovative Dining Group (IDG) that owns famed Sushi Roku and Katana restaurants—recently added a dedicated vegan menu. “Los Angeles is a mecca for the country’s most delicious and artful vegan cuisine,” IDG’s founder Lee Maen tells VegNews, “so our culinary team felt inspired to create our own elevated vegan plates influenced by timeless Mediterranean dishes.” The new section includes Nidi Bolognese (served with almond-based ricotta and mushroom-based bolognese sauce); Mediterranean Chickpea Panelle (with smoked carrots, summer squash, and dairy-free tzatziki sauce); and a Wild Mushroom Burger (featuring a Beyond Meat patty, arugula, and truffles, served on a potato bun). “The addition of a fully meat and dairy-free section helps highlight how Los Angeles is starting to think about their consumption differently,” Eater LA writer Farley Elliott says of BOA’s re-vamped menu. Traditionally meat-centric restaurants around the country have begun to add vegan options in response to customer demand, including east coast chain Dinosaur Bar-B-Que, which debuted its first vegan option—a rice bowl loaded with beans, vegetables, and topped with a grilled portobello mushroom cap—this past April, after 30 years in business.
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