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It’s easy to get a vegan meal at Blue Pacific Grill because you choose all of the ingredients yourself! This is a Mongolian barbecue-inspired type of place where there are several refrigerated cases of food. You are given a bowl and can fill your bowl up with as much as you can. Then you choose a sauce, as well as a starch and they grill all of your choices right in front of you. One trick is picking ingredients that go well with each other and so we recommend studying all available options before plunging in. Also, there are probably tricks to filling your bowl as high as possible. For example, put broccoli on top after all other ingredients! (Share if you have good ideas on this!)
A few tips navigating Blue Pacific Grill. There are lots of vegan choices for the portion that you choose from the salad bar-type display: tofu, broccoli, water chestnuts, onions, beans, baby corn and many more (you can see the whole list here: http://www.thebluepacificgrill.com/Create_Your_Bowl.html)
In terms of sauces, some are vegan and some are not. Sauces that vegan are: Caribbean jerk, mango habanero, lava, roasted tomato, sweet and sour, ginger citrus, island teriyaki, Thai peanut, lemon garlic herb, Asian BBQ and zesty orange. (Honey garlic soy is okay if you eat honey.) There is an ingredient list for the sauces readily available at the restaurant.
In terms of starches, there are brown and white rice, lettuce wraps, whole wheat pita and zucchini noodles. We asked about the udon noodles and the manager went back to check the ingredient list on the box but couldn’t find it. He believed there were eggs in the udon.
You hand your bowls to the grillers. They are willing to clean the grill if you ask for them to do so, and they will give extra space on each side to ensure yours doesn't mix with other dishes also cooking on the large, circular grill. They were quite friendly about this and did a thorough job of it.
This restaurant is locally-owned and is not part of a chain. They have outdoor seating and a bar with cocktails, wine and craft beer including Maumee Bay on tap. As vegans, it is so difficult to eat out because we give up control of what goes into our meals. This is a great place to go and really know what goes into your entrée!
A few tips navigating Blue Pacific Grill. There are lots of vegan choices for the portion that you choose from the salad bar-type display: tofu, broccoli, water chestnuts, onions, beans, baby corn and many more (you can see the whole list here: http://www.thebluepacificgrill.com/Create_Your_Bowl.html)
In terms of sauces, some are vegan and some are not. Sauces that vegan are: Caribbean jerk, mango habanero, lava, roasted tomato, sweet and sour, ginger citrus, island teriyaki, Thai peanut, lemon garlic herb, Asian BBQ and zesty orange. (Honey garlic soy is okay if you eat honey.) There is an ingredient list for the sauces readily available at the restaurant.
In terms of starches, there are brown and white rice, lettuce wraps, whole wheat pita and zucchini noodles. We asked about the udon noodles and the manager went back to check the ingredient list on the box but couldn’t find it. He believed there were eggs in the udon.
You hand your bowls to the grillers. They are willing to clean the grill if you ask for them to do so, and they will give extra space on each side to ensure yours doesn't mix with other dishes also cooking on the large, circular grill. They were quite friendly about this and did a thorough job of it.
This restaurant is locally-owned and is not part of a chain. They have outdoor seating and a bar with cocktails, wine and craft beer including Maumee Bay on tap. As vegans, it is so difficult to eat out because we give up control of what goes into our meals. This is a great place to go and really know what goes into your entrée!
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