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This successful spinoff from local star chef Shawn McClain offers an inventive, almost entirely vegetarian small-plate menu (one seafood dish is thrown into the mix), making it among the city's most sophisticated spots for vegetarian dining. The globally inspired menu, which changes frequently, may include options such as slow-roasted shitake mushrooms with crispy potato and savoy cabbage or grilled heart of palm with citrus, avocado, macadamia nuts and Osaka greens. The sleek space, bathed in cool, crisp celery tones offers a model of hip dining.