This vegetarian friendly spot overs healthy, and largely vegetarian or vegan, options in the Foggy Bottom area. GW students frequent the spot, and their big seller is bowls, which come with a grain base (bulgur, quinoa, or rice) and are topped with seasonal veggies, sauces, meat or 'meaty' toppings, and fresh or crunchy toppings.
This lunchtime staple may not be your first thought when selecting a Thanksgiving menu, but chef Jose Andres and John White want you to know that vegetables can take center stage on the Thanksgiving table. The vegetarian-centric spread includes a whole roasted cauliflower, veggie-based dips and spreads, and more. Order the entire feast for $150 or pick up some a la carte sides if you’re in a pinch.