Blue Bird Bistro, located in the Westside neighborhood, offers a chic Victorian setting. KC Restaurant Week

Restaurant Week’s vegan, vegetarian and gluten-free options

Blue Bird Bistro, located in the Westside neighborhood, offers a chic Victorian setting. KC Restaurant Week
Fried squash from Beer Kitchen. Submitted. |

There are a few more days left in KC Restaurant Week, which ends Sunday, Jan. 21. So take the opportunity to try the options for people who follow special diets.

As a vegan, I know better than to assume I can find something on a menu, so I focused on restaurants that explicitly listed their specialty diet status. Here are my top picks for vegans, vegetarians, and gluten-free folks.

VEGAN: BLUE BIRD BISTRO

blue bird bistro

Blue Bird Bistro, located in the Westside neighborhood, is a favorite spot of mine for high-quality farm-to-table eats in a chic Victorian setting.

Thankfully, triple “B” offers vegan choices for both lunch and dinner. Here’s what you can expect from each menu:

Lunch:

First course: Organic tomato dill soup

Second course: Organic black bean shepherd's pie with Central Soyfood smoked tofu, topped with Wood Mood Garden mashed potato

Third course: Cookie of the day (Note: they list that you should ask if these are vegan, but speaking with the management I discovered that they will almost always be vegan oatmeal cookies.)

Dinner:

First course: Organic tomato dill soup

Second course: House made spinach pasta, Nature's Choice Farm roasted chestnut and Wood Mood Garden sweet onion tossed in a browned buttery sauce (Note: the word “buttery” is used here purposefully; they use Earth Balance, a butter alternative, in the sauce.)

Third course: Chocolate cake, spiced organic berries

VEGETARIAN: BEER KITCHEN

fried squash

Beer Kitchen’s innovative take on American comfort food is very vegan- and vegetarian-friendly, and the large selection of craft beer doesn’t hurt the dining experience, either. You can’t go wrong heading in at lunch or dinner.

Lunch and dinner:

First course: Fried squash, beech mushrooms, sage honey, whipped goat cheese, and pickled Fresno chili’s

Second course: Orecchiette pasta with shiitake mushrooms, leeks, almonds, parsley, lemon zest & parmesan

Third course (dinner only): Apple crisp with cinnamon ice cream or lemon curd with fresh berries and pistachio dusted meringue

GLUTEN-FREE: LE FOU FROG

This unassuming French eatery offers seriously elevated food in the coziest of spaces. Also, sometimes the chef sings to you.

Gluten-free eaters can rest assured that they can find something special within the dinner menu, including:

Dinner:

First course: Salade de Canard Fume - Smoked Duck Breast with sliced apples over greens with a raspberry vinaigrette

Second course: All four entrees are gluten-free!

Limande Cardinal: Lemon sole with lobster meat with a sauce of veal demi glace, lobster stock, truffle peels, and Madeira wine served with creamy risotto

Coquilles St. Jacques, Wagyu Boeuf Braise: Sea Scallop topped with shredded Heartland Wagyu beef with an au jus red wine sauce served with potato gratin

Sanglier, Genevrier et Piment: Loin of wild boar, pan seared and sliced with a wild game reduction sauce with juniper and allspice served with wild rice

Poulet farci, tomates seches, chevre et basilique Poachee: Chicken breast stuffed with sun-dried tomatoes, goat cheese and basil, poached and served with a chicken au jus served with mashed potatoes

Third course: Mousse au Chocolat-Creamy chocolate mousse in a chocolate dome or Buttermilk Panna Cotta-Buttermilk vanilla custard

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What were some of your favorite Restaurant Week meals? Let us know in the DMs.


Restaurant Week’s vegan, vegetarian and gluten-free options