Grezzo wins best vegetarian restaurant in Boston!
Carnivores and veg-heads alike have all sunk forks into their fair share of lasagna made without meat. But how about a version without cheese? And without, um, pasta? Oddly enough, it can be done, and (even more amazing) it's the feature dish at this North End newcomer. In owner Alissa Cohen and chef Leah Dubois' vegan kitchen, cooking tempretures never top 112 degrees, so the vegetables, fruits, flowers and nuts they use aren't only hyperfresh, they're still considered raw. Besides Dubois' winter vegetable "lasagna," try the "gnocchi" cabonara with creamy "rawmesan," English pea shoots. Don't expect a bread basket, but patrons can munch on the cucumber coin floating in the water glass.