February is over and I am happy to report that I have managed to stick to my 80/20 eating plan. Before you think this is some crazy diet, it’s not. The 80/20 eating plan means 80% plant based and 20% everything else. That means there are no restrictions, it’s all about moderation. I believe that it’s fine to have a slice of pizza or a piece of bacon sometimes. Thanks to restaurants like By Chloe it is easy to stick to my eating plan.
Following my 80/20 eating plan means careful consideration when choosing restaurants. Although most restaurants dedicate part of their menu to plant based dishes, it is usually a small section with really boring dishes. Unlike California where I feel like there are more vegetarian and vegan restaurants, Boston is slowly upping it’s game with vegan and vegetarian restaurants. By Chloe being one of them.
You may be familiar with by Chloe from a previous post I wrote about them. They are a vegan fast casual restaurant with delicious and creative menu items. Recently I tried their Beet Mine Burger, made with a beet-lentil-walnut patty topped with sauteed mushrooms, sauteed kale, pickled red onion, truffled basil aioli and served on whole grain bun. This is by far one of the best vegan burgers I have had.
I added a side of air baked sweet potato fries and a seasonal lemonade to drink. Next time I would like to try the Guac burger which my new photographer friend Becky had. The Guac burger is made with a black bean-quinoa-sweet potato patty, guacamole, corn salsa, lettuce, tomato, onion, tortilla strips, chipotle aioli on a whole grain bun. They do offer gluten free option for those who need.
There is something to be said for the simple, bright and clean ambiance that each By Chloe location has. I absolutely love succulent flower wall and the swinging chairs at the By Chloe Seaport location. With locations in Boston, New York, Providence, Los Angeles and London already, I feel this is not the last time we will hear about By Chloe. Check them out at ByChloe.com
One of my favorite items on the menu was the smoked mussel toast made with pumpkin, sage, roasted garlic aioli and sourdough. As a lover of toast with toppings, I would have never thought of mussels on toast but it works very well in this dish. The different textures in each ingredient create the perfect bite.
The Swordfish Soulvaki with garlic, oregano, lemon, cucumber, tomatoes, chickpeas, yogurt and pita is one menu item I simply cannot forget. There was no rubbery and tough texture. It was very tender, well seasoned and cooked to perfection. From the many seafood restaurants I visited, this was best cooked swordfish I have ever tasted.
