This Month's MagazineDining and SpiritsArts and EntertainmentTravel and LeisureHome and Real EstateHealth and WellnessShopping & FashionEvents and PicsElegant Wedding Magazine

Bookmark and share

Issue Date: September 2012


Vegging Out


Kim Schneider
schneider@clevelandmagazine.com

While the menu at Bon Vivant is full of seafood, red meat and chicken, it's the vegan and vegetarian options from executive chef Tom Rindfleisch that set the place apart. During his time at Solon's Organic Energy, Rindfleisch created his Brussels sprouts risotto ($13), a fried patty now on the French bistro's menu. "It's the one that everyone loved," he says. "The addition of Brussels sprouts is not that typical." The good-for-you factor is amped up with plenty of veggies served on the side. "There's almost as much protein as a roasted chicken or a steak," says Rindfleisch. "And there's a considerable more amount of vitamins." 12706 Larchmere Blvd., Cleveland, 216-862-8931, bonvivantlarchmere.com


Comments. All comments must be approved by our editorial staff.
 
Choose an identity
Other Anonymous
 
Name 
Website 
All of these fields are optional.
CAPTCHA Validation
Retype the code from the picture
CAPTCHA Code Image
Speak the code Change the code
 


Home | Subscribe | Archives | Advertise | Newsstands | Contact Us | Jobs | Legal
© Cleveland Magazine 2014 | P: (216) 771-2833 | F: (216) 781-6318 | 1422 Euclid Ave. Suite 730 Cleveland, Ohio 44115
This site is a member of the City & Regional Magazine Association