Intention

There are roughly three scatter brained thoughts I have going on about dinner tonight.  I’ll start with simple first.  I had a feeling as I drove by Jackson 20 that it was a place I’d like to eat even though it had a “Pig-A-Palooza” sign out front.  Just a feeling.

Partial thought:  When I turned to Google to scope out the best restaurants in Old Town Alexandria, Jackson 20 was near the top.  Convenient.

Relevant thought:  I immediately went to their website to look at the menu and saw mac and cheese, ribs, yada yada, Pig-A-Palooza stuff, then… Vegetable? Tempeh?  I assumed they were smothered in cheese, as most restaurant vegetarian dishes are, and then stumbled upon this:

In order to accommodate every appetite, we are more than happy to offer vegan and vegetarian dishes in addition to our daily menus.

Which brings me to another point: intentional vegetarian.  I read something about intentionally vegetarian dishes at restaurants some time ago, most likely Tal Ronnen related.  It was at that point I could put my finger on why I loved certain dishes so much (Restaurant BT, whaaaaat!).  I have a huge appreciation for dishes that are vegetarian on purpose and not make-shift, dairy covered, thrown together side dish veggies.  Besides, I’d have to order them without cheese and then they’d be make-shift squared.  A bummer.

So all that scattered-ness brings me to the Roasted Vegetable Napoleon.  Wow. It had simple layers filled with flavorful bulgur wheat and complimentary pureed sauces.  It filled the fancy void that foodie vegetarians have, the void that was most likely responsible for me returning to the pescatarian world.  It was a version of something I wish could be on every menu at restaurants that are reservation and eyeliner worthy.  It was…  exactly what I wanted.