babyspinachAs a vegetarian foodie, I follow hot restaurants and chefs, looking for high quality, innovative vegetarian food. I am dismayed by celebrity chef David Chang, who deliberately does not cater to vegetarians. In a review of one of his restaurants, Momofuku Noodle Bar, the writer said, “his advice to vegetarians and snooty diners is to go eat someplace else.” Noted.

That’s why eating was such a pleasure at Amelia’s Trattoria, in Cambridge, MA.  Before we ordered, I asked about the Polenta, served with braised wild mushrooms and crispy sage. I wanted to make sure it didn’t have any hidden veal or chicken stock, and the waiter assured me that some butter and cheese was used, but as long as I ate dairy, I was fine.

Then I ordered one of the four salads, the baby spinach with caramelized shallots and Vermont goat cheese. Everyone at the table was getting a different salad; there was also Caesar, arugula with pears and gorgonzola, and mixed baby field greens.

I had planned to request the omission of the pancetta on my salad, but I forgot. The waiter astutely brought the ham up, and asked if I wanted him to leave it off. This is how a vegetarian feels the love.

Vegetarian entrees include daily fish, slightly sweet homemade gnocchi with butternut squash, a few mother pastas, and rich, utterly delicious wild mushroom risotto with peas and a hint of truffle.