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Vegetarian Divine

Fall’s harvest menus are nothing short of spectacular, especially at these five gems.

Chef Haidar Karoum’s vegetarian menu is extensive.

1. Doi Moi
Chef Haidar Karoum’s vegetarian dishes include butternut squash cooked with coconut milk and kaffir-lime leaves ($9) and steamed garlic, chive and mushroom dumplings served with a sweet soy-black vinegar dipping sauce ($11). 1800 14th St. NW, 202.733.5131

2. Equinox
Chef Todd Gray wows guests with his vegan tasting menu ($65) with optional wine pairing ($100). The menu features chilled avocado-cucumber soup and crispy heirloom cauliflower with maple-sherry glaze served with tidewater savoy spinach, toasted coconut, and chive flowers. 818 Connecticut Ave. NW, 202.331.8118

3. Great Sage
Chef Adam Pierce’s menu features exotic flavors like roasted-cauliflower puree wrapped in a parchment pouch and baked with a side of roasted potatoes with pesto ($18). Another menu highlight is the Thai red curry, roasted zucchini, peppers and broccoli topped with avocado and pickled mung beans ($17). 5809 Clarksville Square Drive, Clarksville, Md., 443.535.9400

4. Nora
America’s first certified organic restaurant serves an entirely organic menu. Most of the menu’s food is sourced from local farmers. The vegetarian tasting menu ($59) includes roasted local eggplant and tomato soup topped with herb pesto and garlic croutons, and peanut pad Thai served with crispy tofu, rice noodles, mushrooms, squash, green beans, tomato and Thai basil. 2132 Florida Ave. NW, 202.462.5143

5. Smoke & Barrel
Options for vegetarians include barbecue nachos served with veggie chili or tofu ($11), smoked vegan wings ($10), vegan spare ribs ($14) and a vegan chicken cutlet sandwich ($12). Smoke & Barrel’s menu includes 24 draft beers, craft beers and more than 100 varieties of fine whiskey. 2471 18th St. NW, 202.319.9353