Why would any restaurant not have good veg options?

[Anonymous]

But it's not just about catering to vegetarians. There are plenty of carnivores who, for health reasons or just for kicks, like the occasional vegetarian main course. Some chefs seem to get that and use it as an opportunity to get creative. Hats off to them.

[Anonymous]

Anonymous wrote:Most chefs hate vegetarianism. It goes against the concept of their art. They like having as large a palate as possible, and vegetarianism is very limiting. It is like telling a painter that he can't use any red in his art, which means no purple, no pink, no fuschia, nothing. Chefs absolutely hate that, especially ones whose favorite color is red! Many would rather just lose the money than be limited so strictly. On the other hand, most - but not all - are sympathetic to actual medical limitations (but despise people who lie about them).

There are actually a lot of chefs who prefer the challenge of having to work with or avoid certain ingredients. See, for example, the entire Iron Chef franchise.

I had a lovely dinner at Dino with some people who are vegan. Told the chef in advance that we had vegans and asked if that could be accommodated. The vegan thing was actually one of the better dishes at the dinner. It's not limiting - it's just going in a different direction. If you as a chef are incapable or offended by being asked to cook without meat, you are the one that is uncreative, not the diner who asks for something slightly more difficult than steak and potatoes.

[Anonymous]

Anonymous wrote:No one is talking about being catered to. Somehow most places find it possible to have a non-beef item on a menu. Why can't they also have ONE non-meat/fish item?!

Yes, that is exactly what you are talking about. Chefs don't want to look at bright red every day either, but no meat at all is extremely limiting. This means no bacon (!!) or other type of pork, no decent stock, no fish sauce, no gelatin, no lard, no rennet, no aspic, etc. It isn't just an issue of the main ingredient, you are taking away a huge portion of the general flavorings that chefs love.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Most chefs hate vegetarianism. It goes against the concept of their art. They like having as large a palate as possible, and vegetarianism is very limiting. It is like telling a painter that he can't use any red in his art, which means no purple, no pink, no fuschia, nothing. Chefs absolutely hate that, especially ones whose favorite color is red! Many would rather just lose the money than be limited so strictly. On the other hand, most - but not all - are sympathetic to actual medical limitations (but despise people who lie about them).

There are actually a lot of chefs who prefer the challenge of having to work with or avoid certain ingredients. See, for example, the entire Iron Chef franchise.

I had a lovely dinner at Dino with some people who are vegan. Told the chef in advance that we had vegans and asked if that could be accommodated. The vegan thing was actually one of the better dishes at the dinner. It's not limiting - it's just going in a different direction. If you as a chef are incapable or offended by being asked to cook without meat, you are the one that is uncreative, not the diner who asks for something slightly more difficult than steak and potatoes.

Of course it is limiting. As you note, however, limits can be good as they can force creativity. But, it is completly wrong to say that it is not limiting.

Dino is an owner-driven restaurant, not a chef-driven restaurant, so this makes perfect sense. Moreover, it isn't that all chefs hate vegetarians, but many do. Many do view it as a challenge, but many view such limitations as completely contrary to the reason that they have chosen this profession, to explore and enhance food as freely as possible.

Like with all artists, a chef's art and vision doesn't always match up with demand, which leads to behavior that seems to be against his self-interest. I am not a chef, and I actually lean towards vegetarism at times and have even tried a raw food diet for a while, but that is neither here nor there. I am simply trying to answer the question, and this is the answer. Sometimes it is about laziness and falling back on what they know and sometimes it is about being passionate against such limitations. Few will tell a vegetarian this to their faces, but most say it when they walk away.

[Anonymous]

Anonymous wrote:But it's not just about catering to vegetarians. There are plenty of carnivores who, for health reasons or just for kicks, like the occasional vegetarian main course. Some chefs seem to get that and use it as an opportunity to get creative. Hats off to them.

Many non-vegetarians occassionally want dishes that have a non-meat main ingredient, but very few care if there is stock or bacon or rennet or other animal products in those dishes. It is skipping those ingredients while keeping the flavor good that is the challenge, not skipping the big hunk of animal-based protein. The only reason to do that - other than for the challenge itself - is to cater to actual vegetarians.

[Anonymous]

I don't expect anything fancy, but I'd like the restaurant to be able to offer (or to make) something simple w/o meat or at least be able to order a couple of sides for myself that are meatless. At most restaurants I can find something for myself to eat, and very rarely do I encounter an all meat menu.

And I do keep going back to places that have interesting vegetarian food.

[Anonymous]

Same argument for any dietary restriction... Kosher, Halal, vegan, gluten-free, wheat free, nut free, etc.

You are the minority and businesses don't generally cater to you. Deal with it. However many chefs will make special accommodations, even if they are not listed on the menu

[Anonymous]

Anonymous wrote:

Anonymous wrote:No one is talking about being catered to. Somehow most places find it possible to have a non-beef item on a menu. Why can't they also have ONE non-meat/fish item?!

Yes, that is exactly what you are talking about. Chefs don't want to look at bright red every day either, but no meat at all is extremely limiting. This means no bacon (!!) or other type of pork, no decent stock, no fish sauce, no gelatin, no lard, no rennet, no aspic, etc. It isn't just an issue of the main ingredient, you are taking away a huge portion of the general flavorings that chefs love.

Sorry, but that's a cop out, lazy answer. No bacon, rennet, gelatin is really not that difficult.

[Anonymous]

You know this whole thread is just weird to me. I was raised vegetarian, so I understand that my food norms are not the same as most people's food norms. That said, I was also raised vegetarian in the Midwest, so it's not like I'm unfamiliar with the meat-and-potatoes norms. But there seems to be an awful lot of hostility toward vegetarians that I just don't understand. As if someone's desire to have mushroom gravy instead of turkey gravy is an affront to decency.

[Anonymous]

Anonymous wrote:You know this whole thread is just weird to me. I was raised vegetarian, so I understand that my food norms are not the same as most people's food norms. That said, I was also raised vegetarian in the Midwest, so it's not like I'm unfamiliar with the meat-and-potatoes norms. But there seems to be an awful lot of hostility toward vegetarians that I just don't understand. As if someone's desire to have mushroom gravy instead of turkey gravy is an affront to decency.

It is only if you expect someone to be able to whip up mushroom gravy on demand. Most chefs don't have vegetable stock laying around.

[Anonymous]

I don't believe that for a second. Vegetable stock?? Come on.

[Anonymous]

So basically every restaurant is supposed to have something you can eat? Did Congress pass some "Americans with Meat Issues Act" that requires your accommodation?

Honestly, do what the rest of us do. Read the menu and if you don't see something you care to eat, go elsewhere.

[Anonymous]

Hello - that is exactly what vegetarians do already. The point is that it's stupid not to have ONE meat-free item at most restaurants.

[Anonymous]

Anonymous wrote:Hello - that is exactly what vegetarians do already. The point is that it's stupid not to have ONE meat-free item at most restaurants.

Only if you're interested in attracting vegetarian customers. Sounds like Pulpo isn't.

[Anonymous]

And why can't I get sushi at the indian place down the street from me?