(Vegan) New Haven Restaurant Week!

Guys, did you know it’s New Haven Restaurant Week? I know, these R-week deals can be sneaky with the fixed menus full of animal products and whatnot.. luckily, your faithful VC slave bff has gone  through the menus and there are quite a few vegan (or could-be-vegan) options out there! No excuses now, lazybones. Get out there and restaurant week it up!

Miya’s Sushi

KISS THE SMILING PIGGIE (we don’t love the name of this one but, as far as we can tell, it’s vegan!)
Designed to look and taste exactly like the inside of a live pig’s nostril. Tastes better than a pork chop!
roll: sweet potato mango chutney pine nuts

broccoli, roasted garlic, and black beans
Like having a Chinese disco party in your mouth!

Falafel, avocado, and asparagus, topped with roasted eggplant, and wilted greens, drizzled with champagne tahini. This recipe, invented in in honor of my life-long friends at Mamoun’s Falafel Restaurant, was created to celebrate the spirit of friendship.

Tempura udon noodles flavored in shiitake mushroom stock, black beans, and scallions, topped with grilled japenos
Tastes and feels like deep-fried squid!


Thali (as always with Indian, ask if items are made with ghee!)

App: Samosa Chat. Crisp Pastry – Soft Potatoes – Sweet and Sour Tamarind Yogurt sauce (ask for no yogurt)

Entree: Gassi – Fresh Cut Vegetables – Roasted Coriander Red Chili Sauce

Dessert: Cardamom and Gajar Halwa -Carrot Pudding – Mango Sorbet (ask for no carrot pudding, double sorbet!)


Istanbul Cafe (LUNCH)

1st Course – Traditional Red Lentil Soup or Salad, choice of:

Istanbul Shepherd Salad
Turkey’s deliciously light combination of fresh cucumber, plum tomato, parsley, red onion,
mint with house dressing (olive oil, lemon juice, vinegar and pomegranate juice)

Mixed Green Seasonal Mediterranean Salad (ask for no cheese)
Roasted walnuts, tomato, cucumber, carrot, goat cheese
over Mediterranean greens with house dressing


2nd Course –

Cool Spread (Combination Appetizer Meze)
Hummus, eggplant, spicy salad dip, spinach, dolma grape leaves, and carrot.

Sauteed Artichoke Hearts (Zeytinyagli Enginar)
Fresh artichoke hearts cooked with carrots, broad beans, garlic, parsley and fresh dill.

None of the desserts look veganize-able, but really, with all the food you just ate, you could probably skip dessert. AmIright?


L’Orcio (LUNCH)

Insalata Mista:  Mixed salad tossed with Balsamic vinaigrette

Penne al Pomodoro Fresco: Penne pasta tossed in a fresh tomato basil sauce topped with Pecorino Romano (ask for no cheese)

Sorbetto:  Seasonal sorbet




1st Course – Fall Harvest Squash Soup (ask if veg stock-based, cream added)

2nd Course – Fricassee of Fall Vegetables + Beans
Celeriac + Squash/ Porcini + Shiitake Mushrooms/ French Beans/ Topped with Local Goat Cheese Crumble (request no cheese)

Dessert – Sorbet or Gelato Coupe/ Shortbread Cookie  (choose sorbet, and probs don’t eat the cookie)


There you have it! Some good choices in there. Do you do Restaurant Weeks? Would you be down for a CT-wide Vegan Restaurant Week? How sweet would THAT be?!

I’ll make a few calls.


– VC


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