Savor Scout › Eating out with a restriction › vegetarian
Eating out as a vegetarian
Most restaurants have a vegetarian option. Rather fewer have vegetarian food anyone chose to cook, and the difference is the entire experience of eating out as a vegetarian.
What actually goes wrong
The structural problem is the menu built around a central protein. When a kitchen designs every dish around a piece of meat, the vegetarian item is whatever is left once it has been removed, and it is usually a pasta or a risotto that has been on the menu unchanged for years. Nothing in a rating will tell you this.
The hidden animal products are the other half. Chicken stock in soups, risotto and rice. Anchovy in Caesar dressing, Worcestershire sauce and puttanesca. Rennet in many traditional cheeses, including Parmigiano-Reggiano, which matters to some vegetarians and not others. Gelatin in desserts. Lard in refried beans and pastry. Fish sauce across Southeast Asian cooking.
The fix is the same as for vegans: look for the traditions where vegetables are the main event. India has the largest vegetarian food culture on earth. The Levantine mezze tradition, Sichuan and Cantonese vegetable cooking, southern Italian cooking and Ethiopian fasting food all qualify, and none of them will hand you a sad plate of grilled courgette.
What to ask, and how
- Ask whether the soup is vegetarian, not whether it has meat in it — Different questions, and only the first one covers stock.
- Ask about the dressing — Caesar and many house dressings contain anchovy.
- Ask about cheese, if rennet matters to you — Many hard cheeses are made with animal rennet. Staff frequently do not know; the kitchen sometimes does.
- Count the vegetarian mains — More than three means somebody cared. One means you already know what it is.
- Ask what the kitchen likes to cook — At a place with a real vegetable tradition this produces an enthusiastic answer, which is itself the signal.
Which cuisines make this easier
- Deep vegetarian traditions — Indian, particularly South Indian and Gujarati — entire restaurants that are vegetarian by default. Levantine and Turkish mezze. Ethiopian. Sichuan and Cantonese vegetable cooking. Southern Italian. Korean temple food and banchan.
- Usually thin — Steakhouses, barbecue, most seafood restaurants, and anywhere whose identity is built around one animal. Not impossible, but you will be eating sides.
How Savor Scout helps
A vegetarian search reads menus and reviews for the depth of the vegetarian offering rather than for the presence of a vegetarian tag, which is what separates a restaurant with one pasta dish from a restaurant where half the menu qualifies. Reviews mentioning good vegetarian options carry real weight here because they are usually written by people in the same position.
What this does not do. Stock is invisible on a menu. If the reason is ethical rather than preference, the stock question is worth asking regardless of how good the match looked.
Search vegetarian options near you →
Cuisines worth reading up on
Indian food, Mediterranean food, Italian food, Chinese food
Situations where this comes up: where to eat when half the group is vegetarian, where to eat with a big group, where to take the team for lunch, where to eat when you're meeting the parents.