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13 of Atlanta's Top Vegetarian Dishes

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Great vegetarian food can be had in Atlanta without resorting to obligatory vegetable plates, pure vegan eateries, or easy options like pizza, veggie burgers, and house salads. Below, find an alphabetical list of top-notch meatless entrees for meat-eaters and vegetarians alike at some of Atlanta's staple restaurants. Do leave other favorites in the comments.


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Better Half

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The only dish on the ever-rotating menu that will never be taken off, chef Zach Meloy's silk handkerchief pasta at Better Half is the first dish he cooked for his wife and business partner, Cristina. It's got wild mushrooms, tomato marmalade, and porcini cream.

Big Sky Buckead

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Longtime fans across the city rejoiced when Hector Santiago's coconut buns from shuttered restaurant Super Pan came back, this time in Buckhead. Order the off-menu tofu buns, and pair 'em with a bowl of the chips and wasabi guacamole.

BoccaLupo

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It rotates seasonally, but the menu at BoccaLupo usually holds two or three interesting vegetarian pastas. A favorite is the 20-yolk tagliatelle, which also sees regular updates but currently has wild mushrooms and Tuscan kale kimchi.

Bone Garden Cantina

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Sure, most combo-platter Mexican places are safe bets for anybody with dietary restrictions, but Bone Garden Cantina's "authentic" menu offers hibiscus flower tacos and vegetarian sopes, corn masa cups topped with black beans, quesa fresca, salsa verde, and vegetables, in lieu of the commonplace "Americanized" fare. [Photo]

Chat Patti

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Use the picture menu behind the counter at this all-vegetarian restaurant in a somewhat grungy, mostly Indian strip shopping center off North Druid Hills Road to order the samosa or papdi chaat, the chole batura, or South Indian dishes like uttapam, masala dosa, or idli with sambar. More mainstream Indian restaurants like Bhojanic and Chai Pani also have great vegetarian fare served alongside meatier dishes.

Eat Me Speak Me

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Jarrett Stieber's Eat Me Speak Me pop-up runs Wednesday through Friday at The General Muir and Sunday nights at Gato. At it, find a large selection of hyper-seasonal vegetable dishes, usually including a soup (borscht with buttermilk and turnip have been recent iterations) and a tofu dish.

Elmyr Restaurant & Cantina

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Again, Mexican food is about as easy as it gets for vegetarians. But the combinations at Little Five Points dive Elymr merit a try: Head here for the pad Thai burrito with tofu, bean sprouts, egg, rice, and traditional pad Thai vegetables, all wrapped up in a tortilla. Late night, opt for the migas burrito, with eggs, salsa, corn chips, beans, and cheese. [Photo]

Fox Bros Bar-B-Q

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Normally vegetarian dishes at barbecue joints are throwaways, but the smoked portabello sandwich at Fox Bros. Bar-B-Q is a standout. It comes with pimento cheese, jalapeno mayo, lettuce, onion, and tomato. All of the sides at the Candler Park barbecue joint are also great.

Gato Arigato

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Ramen is everywhere these days but it's also usually got a pork-based broth. Gato Arigato, the Tuesday through Thursday dinner pop-up at Candler Park's Gato, often offers a vegetable ramen, chock full of such ingredients as collards, tofu, edamame, and shiitake. Way OTP, there's also a soy milk version at Umaido.

The General Muir

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The lunchtime vegetarian reuben at The General Muir may just be a perfect sandwich. The non-veg options get all the love at this Emory Point favorite, but this reuben, with coriander-rubbed smoked beets, sauerkraut, Russian dressing, and gruyere is a home run.

Gu's Bistro

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Traditional Szechuan restaurants are known for their spicy meat dishes— and sneakily offering tofu tossed or stuffed with meat and seafood— but vegetarians can have a great meal at Gu's: Chengdu-style noodles, jerky-esque sweet and spicy dried tofu, and the eggplant are favorites.

Heirloom Market BBQ's sister spot in Decatur, Korean-Southern diner Sobban offers an array of worthy vegetarian entrees. Try the kimchi rice bibimbap or garden kalguksu at lunch, or opt for fresh tofu in the cold soba noodle dish or dinnertime appetizer, where it's served with kimchi, apple, miso mousse and ginger-soy reduction. [Photo]

Wrecking Bar Brewpub

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Wrecking Bar hosts an all-vegetarian list of specials on Tuesdays, but on the daily menu is the risotto-style barley, a dish currently served with celery root, swiss chard, and local mushrooms. Last season saw sunchokes and pecorino, and chef Terry Koval will change the entree up for spring soon.

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Better Half

The only dish on the ever-rotating menu that will never be taken off, chef Zach Meloy's silk handkerchief pasta at Better Half is the first dish he cooked for his wife and business partner, Cristina. It's got wild mushrooms, tomato marmalade, and porcini cream.

Big Sky Buckead

Longtime fans across the city rejoiced when Hector Santiago's coconut buns from shuttered restaurant Super Pan came back, this time in Buckhead. Order the off-menu tofu buns, and pair 'em with a bowl of the chips and wasabi guacamole.

BoccaLupo

It rotates seasonally, but the menu at BoccaLupo usually holds two or three interesting vegetarian pastas. A favorite is the 20-yolk tagliatelle, which also sees regular updates but currently has wild mushrooms and Tuscan kale kimchi.

Bone Garden Cantina

Sure, most combo-platter Mexican places are safe bets for anybody with dietary restrictions, but Bone Garden Cantina's "authentic" menu offers hibiscus flower tacos and vegetarian sopes, corn masa cups topped with black beans, quesa fresca, salsa verde, and vegetables, in lieu of the commonplace "Americanized" fare. [Photo]

Chat Patti

Use the picture menu behind the counter at this all-vegetarian restaurant in a somewhat grungy, mostly Indian strip shopping center off North Druid Hills Road to order the samosa or papdi chaat, the chole batura, or South Indian dishes like uttapam, masala dosa, or idli with sambar. More mainstream Indian restaurants like Bhojanic and Chai Pani also have great vegetarian fare served alongside meatier dishes.

Eat Me Speak Me

Jarrett Stieber's Eat Me Speak Me pop-up runs Wednesday through Friday at The General Muir and Sunday nights at Gato. At it, find a large selection of hyper-seasonal vegetable dishes, usually including a soup (borscht with buttermilk and turnip have been recent iterations) and a tofu dish.

Elmyr Restaurant & Cantina

Again, Mexican food is about as easy as it gets for vegetarians. But the combinations at Little Five Points dive Elymr merit a try: Head here for the pad Thai burrito with tofu, bean sprouts, egg, rice, and traditional pad Thai vegetables, all wrapped up in a tortilla. Late night, opt for the migas burrito, with eggs, salsa, corn chips, beans, and cheese. [Photo]

Fox Bros Bar-B-Q

Normally vegetarian dishes at barbecue joints are throwaways, but the smoked portabello sandwich at Fox Bros. Bar-B-Q is a standout. It comes with pimento cheese, jalapeno mayo, lettuce, onion, and tomato. All of the sides at the Candler Park barbecue joint are also great.

Gato Arigato

Ramen is everywhere these days but it's also usually got a pork-based broth. Gato Arigato, the Tuesday through Thursday dinner pop-up at Candler Park's Gato, often offers a vegetable ramen, chock full of such ingredients as collards, tofu, edamame, and shiitake. Way OTP, there's also a soy milk version at Umaido.

The General Muir

The lunchtime vegetarian reuben at The General Muir may just be a perfect sandwich. The non-veg options get all the love at this Emory Point favorite, but this reuben, with coriander-rubbed smoked beets, sauerkraut, Russian dressing, and gruyere is a home run.

Gu's Bistro

Traditional Szechuan restaurants are known for their spicy meat dishes— and sneakily offering tofu tossed or stuffed with meat and seafood— but vegetarians can have a great meal at Gu's: Chengdu-style noodles, jerky-esque sweet and spicy dried tofu, and the eggplant are favorites.

Sobban

Heirloom Market BBQ's sister spot in Decatur, Korean-Southern diner Sobban offers an array of worthy vegetarian entrees. Try the kimchi rice bibimbap or garden kalguksu at lunch, or opt for fresh tofu in the cold soba noodle dish or dinnertime appetizer, where it's served with kimchi, apple, miso mousse and ginger-soy reduction. [Photo]

Wrecking Bar Brewpub

Wrecking Bar hosts an all-vegetarian list of specials on Tuesdays, but on the daily menu is the risotto-style barley, a dish currently served with celery root, swiss chard, and local mushrooms. Last season saw sunchokes and pecorino, and chef Terry Koval will change the entree up for spring soon.

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