above: (left) Terra Gaucha’s hot and cold salad bars. (right) The Ridges’ trofie has short, twisted strands of pasta tossed with sautéed oyster mushrooms and truffle cream.
Photography: contributed by brands
1 // Terra Gaucha Brazilian Steakhouse
230 Tresser Avenue
terragaucha.com
Sure, Terra Gaucha is known for its drama and plentiful all-you-can-eat Brazilian churrasco experience. But vegetarians can experience the drama too, when servers deliver fire-roasted pineapples, impaled upon an espada, a long sword-like skewer, and slice them at the table. Next, a plate of warm, golden pão de queijo, small rolls made of cassava flour (gluten-free) and parmesan, and more skewers—this time of cheese grilled on a skewer. The salty, smoky, rich flavors of the cheese contrast with the drizzled honey. In Brazil, the traditional cheese is Minas, a mild flavored, semi-soft cow’s milk cheese that is similar to Greek halloumi and Indian paneer.
Terra Gaucha’s hot and cold salad bars are a carnival of Brazilian specialties. Crispy polenta sticks are safe for vegetarians; they’re made with water not broth. If you ask your server, they will bring a bowl of black beans prepared without pork. Cold salads include potato, capers and Caesar. There are a variety of bean salads (We love garbanzos with mint and black olives) and platters of avocados and hearts of palm. Most guests end their meals with the plentiful fruits, melons, mangos and papaya.
2 // Blackstones Steakhouse
101 Broad Street
blackstonessteakhouse.com
Like many steakhouses, Blackstones has a reputation for hospitality. They will guide vegetarians through the menu, offering to leave out the prosciutto on the burrata salad and the bacon on the Brussels sprouts. Blackstones’ version of beet and goat cheese salad is boosted with slices of sweet honey crisp apples, candied pecans and citrus vinaigrette.
A vegetarian can put together a fine meal of mac and cheese and roasted mushrooms, or mashed potatoes with mushroom port wine sauce and creamed spinach. Among the sauces, Blackstones includes pungent, herb-filled chimichurri. It’s a treat not found in other local steakhouses. Try it with fries. At Happy Hour, vegetarians will find fewer options, but fried mozzarella sticks can help soak up that after-work martini. Blackstones also has locations in Greenwich, Norwalk and Southport.
3 // The Ridges Seafood & Steakhouse
970 High Ridge Road
theridgesstamford.com
It’s a sign of confidence when a restaurant puts just two pastas on the menu. The Ridges has two, and both are vegetarian. Trofie, short, twisted strands of pasta, are tossed with sautéed oyster mushrooms and truffle cream. Housemade ravioli, filled with ricotta, is served in cognac sauce.
This three-year old family-friendly restaurant has 20 tables, an eat-in bar and, sometimes, live piano music. The restaurant’s chef and servers are happy to hold the prosciutto on the burrata and tomatoes and roasted peppers, the anchovies on the Caesar or the bacon slab on the Iceberg Wedge. The French onion soup can be prepared with veggie stock instead of beef. A traditional steakhouse sauce, such as fluffy hollandaise, enhances the Ridge’s simple sautéed vegetables, like broccoli. Another guest favorite is the fingerling potato dish tossed with leeks, truffle oil and cream.
A lively bar draws a local crowd on weekdays from 4 to 7 pm for Happy Hour, reduced prices on wine, beer and cocktails, and sides like truffle or herb fries, onion rings, creamed spinach and mac and cheese.
4 // Lenny’s Italian Seafood & Steakhouse
1297 Long Ridge Road
lennyssteakhouse.com
Vegetables are the backbone of Italian cooking, and Lenny’s serves old-school classics at this group’s first foray into Connecticut. There is a Lenny’s in Larchmont and in Armonk, New York. To start with salads, the mild bitterness of baby arugula and richness of goat cheese is brightened with fresh orange segments, shaved fennel, finely sliced red onion and the crunch of roasted almonds. Sliced beefsteak tomatoes stand up to milky fresh mozzarella, garnished with roasted red bell peppers, fresh basil and a dash of balsamic.
We could make a meal of the white Tuscan beans over escarole sautéed in garlic and olive oil, and a dish of creamy polenta topped with wild mushrooms. Eggplant rollatini, filled with fresh ricotta, draped in tomato sauce and melted mozzarella, is pure comfort. Maccheroni al formaggio is a more sophisticated mac and cheese, with elbow macaroni and sautéed wild mushrooms baked in a rich sauce of béchamel and gruyere, topped with toasted breadcrumbs. The cheese ravioli is homemade and simply served with tomato sauce and fresh basil.
5 // The Capital Grille
230 Tresser Blvd.
thecapitalgrille.com
Vegetable side dishes are served for the table, and it’s easy to order a pleasing variety to satiate veggie-forward folks. A plate of fresh spinach, simply sautéed in oil and garlic, is a joy in itself. Add a plate of roasted shitake, oyster and Portobello mushrooms for the core of the meal. “Sam’s” potatoes are a Capital Grille specialty, red bliss mashed and enriched with butter, salt and pepper. We’re holding off on asparagus until it is in season next spring.
Salad choices include a hearty Caesar studded with housemade Grana Padana croutons or a tender butterhead lettuce and heirloom tomatoes in house vinaigrette and dusted with Parmesan. The chef jazzes up roasted beet and whipped goat cheese salad with arugula pesto, crushed pistachios and citrus vinaigrette.
The Capital Grille is part of a large chain owned by Darden Restaurants, one of the biggest restaurant groups (Among the 2,100 restaurants it owns are Olive Garden and Ruth’s Chris Steakhouse.) The upscale setting has a “polite and proper dress notice.”