When I was in Boston last week for AWP, I ventured from downtown Boston over to Somerville to try the vegan restaurant True Bistro, which was well worth the rush-hour T ride and the windy, sleety 10-minute walk.
Boston is one of my favorite cities ever (I lived there for 10 years and still miss it), but if you’re downtown, you’ll find lots of meat on restaurant menus (not just the usual but boar, rabbit, duck, and other animals I don’t like to ponder being on my plate), and often vegans have to make a few off-menu adjustments. So I was thrilled, of course, to find a place where I could order anything off the menu without asking a lot of questions about it.
True Bistro is a lovely, peaceful little place; it was quiet when my friend and I arrived, and had filled up with a pleasant hum by the time we left.
They have a nice wine list and make a kick-ass martini — and this, naturally, is where we began. Next: my friend had the house-made ravioli (with sweet potato and galangal filling and lemongrass coconut cream) to start, and I had the soup du jour, which was a creamy mushroom bisque with cashew cream drizzled on top. I’d post photos, but alas, we both polished our appetizers off too quickly…they were absolutely delicious.
Dinner was even more delicious, which we didn’t think was possible. My friend had the phyllo triangles with caramelized onions, swiss chard, seasoned tofu, and sorrel cream.
And I had the red curry with tofu, baby bok choy, winter squash, king oyster mushrooms, and grilled rice cake (it was between that and the Vietnamese crepe, and our server recommended the curry). I was not disappointed…it tasted as beautiful as it looks.
Every bite was amazing, and I can’t recommend True Bistro highly enough. My friend, a non-vegan, was as impressed as I was — it’s the perfect restaurant for anyone who appreciates the importance of taking care of one’s health, the world’s animals, and the planet (as the restaurant’s mission states: “Of particular concern to many vegans are the inhumane practices inherent in factory farming and the intensive use of land and other resources for animal farming that creates widespread air and water pollution.”).
My only regret is that we didn’t have room for the desserts…I really wanted to try (among others) the death-by-chocolate cake, featuring whipped coconut cream and crunchy shattered caramel. Next time, I’ll start with that.