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Five Restaurants Serving Vegan Menus for Restaurant Week

There's always something for vegans at Bombay Clay Oven, like this housemade naan.
There's always something for vegans at Bombay Clay Oven, like this housemade naan.
The fourteenth annual Denver Restaurant Week kicks off this Friday, February 23, with two weeks of discounted menus at more than 250 restaurants through March 4. The celebration of the city’s culinary scene offers special multi-course menus for either $25, $35 or $45. If you’re a vegan, you don’t have to miss out on all of the fun. These five restaurants are offering a tasty vegan menu for your plant-based enjoyment.

Bombay Clay Oven, $25
165 Steele Street
303-377-4454
bombayclayoven.com
This Cherry Creek eatery has been serving fresh, flavorful Indian cuisine for 25 years, much of it vegetarian and vegan. Here are your Restaurant Week options:

Soup or Salad: Either yogi salad (with black-eyed beans, kidney beans, chickpeas, corn, purple cabbage, onion, tomato and lettuce tossed with cumin seeds, cilantro and lemon juice), or mulligatawny soup made with lentils, coconut milk, tomato and cilantro

Appetizer: Vegetable pakora (vegetables dipped in lentil-and-chickpea batter scented with ajwain seeds)

Choice of two entrees: Mixed-vegetable kadai (with cauliflower, potato, carrots, zucchini and bell pepper, stir fried with onions, fresh garlic and ginger), plus one other entree from the menu (all of which can be made vegan)

Bread: Whole-wheat roti or naan without butter

The Curtis Club, $35
2100 Curtis Street
720-420-9898
thecurtisclub.com
The Curtis Club is perfect for those in the hip, urban crowd who also want to eat vegan. While the restaurant's regular menu includes meat, this Restaurant Week menu doesn't.

First course: Salad (the miso dressing can be made vegan)

Second course: Tempura tofu with parsnip purée, portabello mushroom and seaweed salad

Entree: Vegan tofu scramble with quinoa, tofu, bell peppers, asparagus, roasted potatoes, kale, avocados and a spicy garlic tomato sauce

Dessert: Vegan sorbet