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Bowling Green has surprisingly few steady vegan options for a university town. One nice exception, however, is Naslada Bistro, which focuses on Eastern European cuisine, a cuisine that typically isn't friendly to vegans. Naslada has several clearly labeled vegan options, and one that we got that was modified.
For appetizers, we ordered the Original and Walnut-Beet Hummus, which was served with sour dough bread. The dish comes with feta which we asked to hold. We also ordered the Classic Old World Bruschetta without the cheese. Both of these were very good, though we had a preference for the Bruschetta, which had a nice mix of fresh tomatoes, roasted red peppers and fresh parsley.
For entrees, the Portabella Gyuvech is clearly labeled vegan and was a nice mix of tomatoes, mushrooms, spinach, roasted red peppers and a tasty Bulgarian sauce lutenitsa, served with rice. We also ordered the red lentil stew, which was made vegan by leaving out the cheese. It included lentils, root vegetables and rice topped with al dente cauliflower. We felt like all of the ingredients that went into the dishes were fresh and the combination of spices were unique.
The atmosphere inside Naslada is well done with low levels of lighting augmented with candles, rustic decorations, a nice wine and beer list that includes hard-to-find European styles of wine and beer and a wait staff that is attentive at just the right level. And bonus points for them having biodegradable to-go containers! This is a nice place for a dinner where you want to linger in conversation.
For appetizers, we ordered the Original and Walnut-Beet Hummus, which was served with sour dough bread. The dish comes with feta which we asked to hold. We also ordered the Classic Old World Bruschetta without the cheese. Both of these were very good, though we had a preference for the Bruschetta, which had a nice mix of fresh tomatoes, roasted red peppers and fresh parsley.
For entrees, the Portabella Gyuvech is clearly labeled vegan and was a nice mix of tomatoes, mushrooms, spinach, roasted red peppers and a tasty Bulgarian sauce lutenitsa, served with rice. We also ordered the red lentil stew, which was made vegan by leaving out the cheese. It included lentils, root vegetables and rice topped with al dente cauliflower. We felt like all of the ingredients that went into the dishes were fresh and the combination of spices were unique.
The atmosphere inside Naslada is well done with low levels of lighting augmented with candles, rustic decorations, a nice wine and beer list that includes hard-to-find European styles of wine and beer and a wait staff that is attentive at just the right level. And bonus points for them having biodegradable to-go containers! This is a nice place for a dinner where you want to linger in conversation.
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