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D.C. has a bunch of new (and almost open) vegetable focused dining options open within the city. Here’s everything you need to know before you make the trek and try out the menu.

Taim: This Isreali fast casual joint has plenty of locations in New York City, and just recently expanded D.C. Located in Georgetown, Taim offers your choice of pita, salad, or a platter with fillings like cauliflower shawarma, falafel, fried eggplant or marinated beets. Sides include fries, salads, and mezze such as Moroccan carrots and hummus. It doesn’t have the same variety of options as Shouk or Little Sesame, but if you’re in Georgetown and need a quick bite, check it out.

 

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VEGZ: Indian cuisine is the theme of this Adams Morgan vegetarian spot where you can order items like dosas (which they strangely call Indian crepes on the menu instead of dosas, which is what they are), lentils, biryani and paneer. Most items are vegan, and you can choose your spice level. The dosas are an exciting addition to the D.C. food scene, which is sorely lacking in South Indian food. Dosas are naturally vegan and wildly popular in other parts of the country (and India, of course). Made of lentils, stuffed with potatoes and served with a spicy gravy, they are so hearty and satisfying. If you need a reason to visit this venue, the dosas are it.

PLNT: Located inside of the Silver Spring Whole Foods Market, PLNT is Spike Mendelsohn’s new vegan veggie burger venture. Serving Beyond burgers, the famous vegan burgers that “bleed,” Mendelsohn decorates the burgers with vegan cheese, pickles, special sauce and even mushroom bacon if you want. Tarragon flecked fries are a must, as is the vegan soft serve. The line for this kiosk has been out the door, so plan accordingly. I make Beyond burgers at home all the time, but it is more fun to get them with special sauce, fries and soft serve.

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Oyster Oyster: Opening at Shaw’s City Market at O from D.C. heavyweights Max Kuller of Estadio, Rob Rubba formerly of Hazel, and Adam Bernbach formerly of 2 Birds 1 Stone, this fine dining vegetable forward spot is one of the most anticipated venues this fall. The focus is vegetables and sustainability and an awesome beverage program. Check back for our review later this year!

 

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Ali Pacha: Interestingly, I visited Ali Pacha in La Paz, Bolivia and I was amazed at the vegan creations utilizing Bolivian ingredients like local mushrooms, corn, peanuts, citrus and Bolivian chilies. I still remember the beetroot ceviche! Chef Sebastian Quiroga is soon opening up an Ali Pacha here in DC, in La Consecha next to Union Market. He plans to use Bolivian ingredients just as he does in La Paz to create vegan dishes that showcase the country’s culture. The concept of vegan Bolivian food is definitely a first for DC, making the opening all the more exciting.

 

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