Vegan News

Popular steakhouse chain unveils surprising new menu with plant-based dishes

One side (the right side) has steak, and one side does not.

Photo courtesy of Fleming's

Fancy steakhouse chain Fleming's is working to steer steakhouses toward having a more inclusive menu, and is walking the walk with a new experience for the summer that fulfills that mission.

The chain, which has 64 locations — with seven in Texas, including two in Austin — has launched a summer wine dinner experience that a release says is dedicated to being inclusive of all diet and lifestyle choices.

Let's stop pussyfooting around: They're doing vegetarian dishes.

These are not the usual surely splendid sides — mashed potatoes, steamed broccoli, and the like — for which steakhouses are known.

It's called Earth, Wine & Fire — clever! — and it's a four-course dinner, developed in partnership with Caymus Vineyards, that comes in two versions: an Earth version and a Fire version. The courses on each menu mirror each another but are composed of different ingredients.

The Earth version is a plant-forward menu that highlights Fleming's ability to do all kinds of meals, even meatless.
The Fire version is a land- and sea-based menu that features more traditional dishes like steak.

Fleming's executive chef Jeremy Lett suggests there's more to life than steak.

"Diners don't typically think about steakhouses when they're looking for vegetarian options, which is why we are so excited to feature our latest plant-forward innovation with our Earth, Wine & Fire experience," Lett says. "It's important to us to continue to evolve alongside our guests as their needs and lifestyles change, and we've received an overwhelmingly positive response from guests on the plant-forward menu."

It's not going to stop here.

"We're very much looking forward to showcasing our creativity with more plant-forward selections in the future," Lett says.

Fleming's suggests you bring a group so you can see and enjoy both versions. Fleming's also suggests that this could perhaps open your mind to new food items — vegetable items — you've never experienced before.

Perhaps you'll throw down your fork and decide there and then to become a vegetarian. Fleming's doesn't suggest that, but it could happen.

The Earth, Wine & Fire dinner is available through September 1. Earth is $70 and Fire is $90. You can dine in or get a to-go dinner for two.

Course 1

Earth: Burrata with Tomato Confit. Herb-garlic tomato confit, spring mix, fresh cilantro, Parmesan crisp with lemon balsamic vinaigrette and cilantro oil.
Fire: Burrata with North Atlantic Lobster. Spring mix, fresh cilantro, Parmesan crisp with lemon balsamic vinaigrette and cilantro oil.

Wine pairing: Sea Sun Chardonnay, California

Course 2

Earth: Coconut-crusted Eggplant. Smoked cheddar grits, sautéed vegetables with smoky chili seasoning and balsamic glaze.
Fire: Coconut-crusted Pork Belly. Smoked cheddar grits, sautéed vegetables with smoky chili seasoning and balsamic glaze.

Wine pairing: Red Schooner Voyage 9 Malbec

Course 3

Earth: Roasted Portobello and Cauliflower Steak. Potato marrow with chimichurri and farro, asparagus, and pickled onions with mushroom demi-glace.
Fire: Filet Mignon and Bone Marrow. A 6-ounce hand-cut filet mignon, mushroom demi-glace, and toasted crostini with farro, asparagus, and pickled onions.

Wine pairing: Caymus Vineyard Cabernet Sauvignon, Napa Valley

Course 4

Earth and Fire: Orange Olive Oil Cake. Macerated blueberries with house-made key lime Chantilly cream and curd.

Wine pairing: Emmolo, Sparkling No. 1, California

vegan wine

Stay Pressed

Canada's first Michelin-starred sushi restaurant opens Austin to-go spot

Photo courtesy of Aburi Oshi Sushi

Aburi Oshi Sushi will specialize in flame-seared, pressed sushi.

Austin has established itself as a sushi city, but it's time to accept a newcomer from an unexpected neighbor up north. Aburi Oshi Sushi is a new to-go concept by a group called Aburi Restaurants that has achieved regional dominance operating Aburi Hana, the first sushi restaurant in Canada to receive a Michelin star. It opens September 20 at 5610 N. Interstate Hwy. 35 at the edge of the North Loop neighborhood.

This pickup spot is a part of CloudKitchens, a national chain of ghost kitchens — commercial kitchens used by restaurant concepts without a dining space. It'll also offer delivery and catering.

Although this particular takeout concept is new, Aburi restaurants share a style, with some variations in each venture. A release touts Aburi's flame-searing technique, which it applies to pressed sushi (not rolls, but usually bite-sized rectangular cakes) doused in house sauces.

Aburi Oshi Sushi flame-sear Sushi receiving a sear.Photo courtesy of Aburi Oshi Sushi

Guests can try it in the Aburi Salmon Oshi, a fan-favorite menu item featuring Sockeye salmon, Aburi's unique Miku sauce (which home chefs have attempted to replicate with miso and mayonnaise as main ingredients), jalapeño, and black pepper. A new item in Austin is the Aburi Yellowtail Oshi with cilantro, avocado sauce, and serrano.

The oshi (pressed) sushi is the main draw — and presents great in photos — but there are also plenty of rolls on the Austin concept's menu. Those don't get too fancy, featuring combos like tuna and cucumber; yellowtail and scallion; and the all-vegetable Shojin Roll with avocado, carrot, and cucumber. The obligatory California Roll shows up in a more traditional form, plus Miku sauce and a flame-sear dress up a specialty version.

In addition to running an acclaimed group of restaurants in Canada, Aburi Restaurants owns and operates two restaurants in Tokyo, Japan, including Aburi TORA Futako Tamagawa, one of Tokyo’s most famous sushi restaurants, and nine properties in Vancouver, British Columbia and Toronto, Ontario.

"We are honored to introduce our flame-seared style of sushi to Austin, and to add to the vibrant food scene here," said Aburi's corporate chef, Kazuki Uchigoshi, in the release. "Our expansion outside of Canada marks a significant milestone for us, and we’re thrilled to be a part of the Austin and overall Texas dining community."

All these rectangular sushis look very neat in a row.Photo courtesy of Aburi Oshi Sushi

Before founder Seigo Nakamura was making sushi in Canada, he was making it at 20 years old in Miyazaki, Japan, following in his father's footsteps. But he later took a less traditional path, opening nine locations showing off his flame-seared creations, eventually leaving Japan at age 32.

During his travels abroad in his late 20s, Nakamura was inspired by how sushi had evolved into a global phenomenon, particularly in its embrace of salmon as a top sushi topping. In Japan, raw fish (sashimi) is more commonly consumed, so this discovery sparked his desire to craft something new that would appeal to international palates. Aburi Restaurants is based in Canada — specifically Vancouver and Toronto — but it also owns and operates two restaurants in Tokyo.

Aburi Oshi will be open daily from 11 am to 9 pm. Pickup and delivery are available via 5610foodco.com. Catering inquiries should be directed to catering@aburioshisushi.com. More information about the concept is available at aburioshisushi.com.

sushi japanese cuisine openings takeout