by Rivkela Brodsky
Daily Lobo
There's more than tofu out there for vegetarians to munch on, and Green Light Bistro aims to prove it.
"We want to make vegetarian dishes as exciting as possible, not just tofu and vegetables," head chef Danilo Fontana said.
Green Light Bistro opened Jan. 17 just around the corner from Ayurvedic restaurant Annapurna Chai House. The date coincided with Annapurna's fourth birthday celebration.
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The restaurant is owned by Yashoda Naidoo, who also owns Annapurna, but instead of serving Ayurvedic Indian food, the Green Light Bistro offers Western-style vegetarian food.
Fontana said he wants to bridge the gap between those who are strictly vegetarian and those who want to try vegetarian food and add it to their diet.
Fontana, who is from Italy, said he has been in the restaurant business for more than 25 years. Ten years ago he decided to eat only organic food, and three years ago, he became a vegetarian.
The restaurant is 90 percent wheat-free and 60 percent organic, he said. Fontana plans on making the restaurant completely organic in the future.
It's 100 percent vegetarian, but you forget that fact when you munch down on the simple, yet savory meals.
The breakfast and lunch menu denotes which items are vegan or gluten-free. Fontana said they offer some dishes that have dairy products, such as cheese or milk, but they do not use eggs in any of their dishes. They also do not use any genetically modified foods.
All of their light dishes are simple, but packed full of flavor and color. The stuffed mushrooms, filled with tomato, Parmesan and basil were the quickest to leave the plate and enter our mouths. You'll be indulging your senses with this dish. Mushrooms are always fun to eat because of their soft texture. These are even more irresistible. The spelt focaccia bread is delicious. If you order the black olive tapenade, you'll get the bread covered with an olive-caper spread. I don't like olives or capers, but this spread kept me wanting more.
The garden salad is light and healthy, with carrots, bell peppers, mixed greens and a basil-balsamic vinaigrette. I just became a fan of balsamic vinaigrette, but add a touch of basil and it's that much sweeter.
A risotto dish my sister tried - I brought her because she's the only other vegetarian I know who's grown up eating greens and tofu like me - was hearty and simple, with a touch of sweetness. The rice dish is made with a mushroom and white wine sauce, and is covered in Parmesan and radicchio.
Fontana's favorite dish is the Portobello sandwich, which has arugula, mozzarella and a sun-dried tomato spread served on spelt focaccia.
He said their four sandwich options are the most popular dishes. Two of them are vegan and one is gluten-free. They are all about $7.25 and come with a side garden salad and masala fries, which I didn't taste, but they sound like something to drool over.
What's nice about the Green Light Bistro is the menu explores the boundaries of vegetarian food. The food is bursting with color and subtle flavors, and what's even better, it's all vegetarian.
Fontana also said he'll keep the menu flowing during the year.
All the basics will be there, but there will be changes to keep it exciting for customers and for the kitchen staff, he said.
Dishes range from $3.25 to $7.50, and part of that is because organic products cost more than conventional food.
And don't worry, for those of you vegetarians who want tofu, there are a few dishes to suit your fancy, including scrambled tofu on the breakfast menu.
For Fontana, organic is more than food, it's a mission.
The cozy little shop will grow with this mission, propelling them as vegetarians and non-vegetarians discover the delights Green Light Bistro offers.
The Green Light Bistro is open from 7 a.m. to 5 p.m. Monday through Friday. They serve breakfast from 7:30 to 11:30 a.m. and lunch from 11:30 a.m. to 2:30 p.m. Before and after hours, the shop offers many gluten-free desserts and organic, Fair Trade coffee.
