The menu has expanded at WaterCourse -- and so has its market

When Dan Landes opened WaterCourse Foods in 1998, people assumed vegetarian cooking revolved around two ingredients: tofu and portobello mushrooms. Thankfully, options have broadened significantly since then, not simply at WaterCourse, where the menu is today is not just vegetarian but often gluten-free or vegan, but in general. See also:...

By Gretchen Kurtz

October 1, 2013

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When Dan Landes opened WaterCourse Foods in 1998, people assumed vegetarian cooking revolved around two ingredients: tofu and portobello mushrooms. Thankfully, options have broadened significantly since then, not simply at WaterCourse, where the menu is today is not just vegetarian but often gluten-free or vegan, but in general. See also: Chef and Tell with Rachel Kesley, executive chef of WaterCourse Foods

Vegan stores, vegan restaurants and WaterCourse's sister establishments -- WaterCourse Bakery and City, O' City, which occupies the original home of WaterCourse -- are proof of the expanding market.

Over time, WaterCourse's customer base has also expanded beyond people in their twenties to include an older demographic. "I see a lot more men that are being instructed by their doctors to eat more vegetables," says Landes. "Most of the time they say, 'If I had known vegetarian food tasted this good, I would've done this a long time ago.'"

Find out what you're missing when my review of WaterCourse Foods is posted on westword.com tomorrow.

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Gretchen Kurtz has worked as a writer for 25 years; during that time she's stomped grapes in Napa, eaten b'stilla in Fez, and baked with Buddy Valastro, aka the Cake Boss. Her work has appeared in publications including Boulevard (Paris), Diversion, the New York Times and Westword. Our restaurant critic since 2012, she loves helping you decide where to eat and drink tonight.

Contact: Gretchen Kurtz

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