Green-plate Specials

Fine vegetarian dishes can now be had at some of the toniest spots in town, with fixed-price menus that let chefs be inventive and offer diners surprising variety.

Four dishes, including morels in pastry, make up the first course alone at Radius. (Photo / Heath Robbins) Photo / Heath Robbins

By Susanne Althoff

June 4, 2006

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My husband and I eat a lot of Indian when we go out. And Thai, and Mexican. Both vegetarians for 15 years, we favor cuisines that offer plenty of meatless options. We also usually avoid high-end restaurants with well-known chefs, where there's typically only one vegetarian entree on the menu, if that - and how disappointing when it's a $20 ... (Full article: 1705 words)