In a town of meat—smoked meat, pig’s feet, meat pie—it shouldn’t be such a surprise that the veggie way hasn’t taken firmer root. Thankfully, Aux Vivres has been hitting all the right notes since 1997, and with an especially open spirit. It’s set up like a diner, with flavors from every continent: gyro with souvlaki-style seitan, baked-to-order chapati with vegelox and tofu cream, a BLT with bacon made from coconut. There are also salads, rice bowls, soups, desserts, and a daily chef’s special. The default recipes are vegan made with organic vegetables, local whenever possible. The high-octane juice bar runs all year although the patio out back, even for this crowd, is seasonal.
- Leslie Brokaw, Erin Trahan, Matthew Barber