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Issue Date: September 2012

Vegging Out

Kim Schneider

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,

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