Our favorite dish at the town's best vegetarian restaurant is the steak and eggs. Always has been, probably always will be -- particularly ordered rare. You know what else is good at Sunflower? The cioppino with Maine lobster and Manilla clams. And you know what else? Every other dish on the menu, meat-free or not, because chef Jon Pell understands that being vegetarian ought to be a choice, not a dictum, and everything he cooks -- for vegetarians and carnivores alike -- is done with the same strict attention to source and seasonality. Pell picks the best ingredients and makes the most of them. Eating vegetarian -- even vegan -- doesn't have to be a chore or a bore. Not if you're at Sunflower.