It’s no secret that Americans are a meat-eating bunch, and that the only time vegetables make it on the plate is when they’re in the form of french fries or iceberg lettuce. Recent studies have shown Americans forgoing vegetables in increasing numbers, with just a small percentage meeting the recommended daily value, but why? One plausible reason could be the manner in which vegetables are commonly prepared at home and at many restaurants – mushy, soggy, overcooked and bland. If more meat-eaters were exposed to properly prepared carrots, broccoli, peas and spinach, perhaps they wouldn’t react so negatively at the prospect of dining at a vegetarian or (gasp!) a vegan restaurant.
Ethos Vegan Kitchen takes a valiant stab at showing condescending carnivores what herbivores already know – that meatless fare can be creative, satisfying and not just a side item to steak. That said, for those of you going vegan for the first time, more often it’s not the meat you’ll miss, but rather the items you’ve grown accustomed to at other restaurants: butter on bread, milk in coffee, cheese on pasta and whipped cream on dessert. However, even for a non-vegan and self-professed fromage-head like myself, the plate of macaroni & cheese ($4.95) proved gratifyingly gooey despite the use of cheese made from rice milk and soy cream mixed with, presumably, eggless pasta. Vegetable soup ($3.95), a hearty blend of potato chunks, carrots, broccoli, yellow squash and celery, met the minimum flavor requirement, but the broth could’ve been invigorated some with the addition of Scotch bonnet peppers, fire-roasted vegetables or a liberal sifting of paprika or cayenne.
Similarly, sheep’s pie ($9.95) could’ve used a seasoned kick, but any pub in the U.K. would be hard-pressed to outmatch the casserole’s generous heaping of fluffy mashed potatoes. Even the pungent vegetable brown sauce enveloping a sauté of peas, onions, carrots and broccoli had beefy notes to it. I would’ve preferred the two ample slices of pecan-crusted eggplant ($12.95) to be cooked just a little more, but the slight caramelization of the pecans really gave the dish a pleasant bittersweetness. A thick mound of mashed potatoes and gravy was simply outstanding, while sautéed broccoli never tasted better. Though accompanying slices of bread were lovely, this was one place where I missed butter. A suggestion: Garlicky, herbaceous dipping oil would make a worthy substitute.
ETHOS VEGAN KITCHEN
1235 N. Orange Ave., Suite 101
Desserts whisked away any thoughts of butter and eggs, and the lack of such essential baking ingredients wasn’t to the detriment of the comforting warm apple galette ($2.25) with a wonderfully flaky crust and cinnamon-spiced sweet apples. The dense slab of chocolate cake ($1.50) wasn’t as moist as I’d hoped, but it wasn’t dry either. Double chocolate chip cookies ($1.25) were a pinch better than regular chocolate chip cookies, though, admittedly, I dunked them at home in a glass of milk (I know, I’m bad).
The restaurant is situated on some prime property at the foot of Antique Row and truly exudes a chillax vibe, not surprising considering the same space once housed the Lava Lounge. Sleepy-eyed vegetarians opt for the candlelit tables in the cozy outdoor courtyard, with its Big Easy feel and bucolic view of giant oaks fringing Lake Ivanhoe.
As Orlando’s first and, so far, only vegan restaurant, Ethos is treading uncharted waters. Undoubtedly, local vegans and vegetarians will support the eatery wholeheartedly, but if the place is to thrive, they’ll need to win over the meat-eating crowd as well. Consider me won over.
We welcome readers to submit letters regarding articles and content in Orlando Weekly. Letters should be a minimum of 150 words, refer to content that has appeared on Orlando Weekly, and must include the writer's full name, address, and phone number for verification purposes. No attachments will be considered. Writers of letters selected for publication will be notified via email. Letters may be edited and shortened for space.
Email us at firstname.lastname@example.org.
Orlando Weekly works for you, and your support is essential.
Our small but mighty local team works tirelessly to bring you high-quality, uncensored news and cultural coverage of Central Florida.
Unlike many newspapers, ours is free – and we'd like to keep it that way, because we believe, now more than ever, everyone deserves access to accurate, independent coverage of their community.
Whether it's a one-time acknowledgement of this article or an ongoing pledge, your support helps keep Orlando’s true free press free.