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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.
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)

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