Vegetarians often feel like they get a raw deal at restaurants, with maybe a token eggplant dish tossed their way at the corner of the menu. Not so at Green Zebra, chef Shawn McClain’s small-plates ode to non-carnivores. After all, even a filet fanatic would get hooked on slow-roasted shiitake mushrooms in a crispy potato with savoy cabbage, or grilled asparagus with Camembert beignets. The elegant, earth-toned décor is more upscale than granola; you’re more likely to hear Joy Division than the Grateful Dead, and the service is efficient and refined. If you simply must eat meat, there are one or two non-vegetarian items on the menu—though considering the diverse and delicious plant-based options, why settle for chicken?

Green Zebra Information:

• Contemporary vegetarian menu. Dinner, Sunday brunch.