Jim took the day off from work last week and while we had planned to go to yoga, we copped out and went into Cleveland Heights for lunch then shopping at Whole Foods. Having just discovered that Whole Foods actually has a vegan pasta bar and vegan pizza now, we could choose between Tommy’s, Whole Foods and Melt. You might have seen Melt on Food Network. It’s eclectic, funky and downright fun. They also have monthly specials and almost always offer a vegan version. For March, it’s the reuben! Knowing my love for that sandwich, Jim said “Far be it for me to be the man to stand between you and a reuben.” Smart guy. We ended up at Melt. For more on reubens, see here.
These guys make monster sandwiches. As in, don’t eat the day before you go. The sandwiches are on thick bread and piled high. This one had fantastic keg-cured sauerkraut and a nicely zingy dressing along with seasoned seitan. On the side is a kind of sweet slaw that is already vegan. Sometimes the soups are vegan, too. I had tomato garlic (I love places that aren’t afraid of garlic!) and Jim had chili. Our server happily ran down what could be made vegan, including a brussel sprout side. We would have had the fries, but it turns out the fries were cooked in a communal fryer. But the vegan sandwiches are made in a separate all-vegan kitchen! With knowledgeable servers, a diverse menu, different kitchens and vegan specials, this place inspires vegan confidence! Thank you, Melt!
Now for the winner, which is really why you came here, right? It’s number 17, Kaycee! Congratulations! I’ll email you for your address and get Natural Vegan Kitchen in the mail to you.
Don’t forget about the other contest happening right now. Enter for a chance to win a ticket to Vida Vegan Con!
Another Vine and Dine will be coming soon and also Food Network Friday. If you’re new to Food Network Friday, the idea is to veganize one of the recipes from FN in any way you want. The sky is the limit for changing these. We’re doing this recipe for Bubble and Squeek from Jamie Oliver. The wrap up will be on this blog on April 1st so get your photos to me March 31, please. Get in on the fun!
It’s hard to believe we’re in March. I’m already looking forward to reubens on St. Patrick’s Day. Or sooner. Here’s a recipe for fantastic fresh kraut that didn’t make it into American Vegan Kitchen. Take your reuben to the next level.
If you’re not having reubens for St. Patrick’s Day, what are you having?
9 Comments
I am so excited they are offering a vegan version of their monthly sandwich special again – it seemed like a few months they were not offering one. Can’t wait to try this out!! I <3 Melt.
I love your blog and your book but now i have a question for you I have a question for you!
My fiance and I are coming to Cleveland (YAY!) and while I am so so pumped to go to Tommy’s, i need a suggestion for a nice-ish place on the West Side where I can go with my Grandpa (Think John Wayne crossed with Rush Limbaugh) that will have both vegan and non-vegan stuff. Any thoughts??
KT, that reuben is the best vegan sandwich I’ve ever had there. The kraut was super good!
hollytime, I am a total eastsider so I don’t have much to offer you. Lindy Lou has a great list here, if it will help.
http://veganincleveland.blogspot.com/search/label/westside
I do believe that I will finally be making Fork-and-Knife Reuben sandwich from AVK. What better day to make them than St. Patrick’s Day? I love Reuben sandwiches and have sorely missed them since adopting a vegan diet.
Lori, I hope you like it as much as we do!
@ hollytime:
Deagan’s Kitchen & Bar in Lakewood (on Detroit, just 1 block west of Melt) has vegetarian and vegan specials every Wednesday…lots of hardwood, and a cozy atmosphere. Lots of comfort classics with a modern twist…like Mac&Cheese topped with braised duck, steaks, lots of conservative grandpa fair.
Thanks for jumping in, Anon!
That MELT sandwich looks so sloppy delicious! Somehow I haven’t seen it on the food network which is shocking given how much I watch!
Hello,
I’m very happy because I found your blog and I’m loving it, so clssy, fresh, excellent photography, very good taste. Congratulations!