“Vegan” in Connecticut

I like when an eatery has “vegan” there right in the name, proudly declaring it despite so many misinformed impressions of vegan food. Yes, those impressions are changing, so we just have to keep saying it… I also enjoy seeing “vegan” in strip mall signage amongst other businesses.

The first vegan eatery I sampled on my trip to Connecticut, Three Girls Vegan Creamery in Guilford. I had been watching their growth from afar for quite some time. With reported long lines out of their door during limited hours in a limited space, I figured I’d wait until there was less risk involved.

At the time of my visit the counter spot was offering a weekend menu of classic eats done their way–from scratch. They make their own cheeses, as the “creamery” in their name implies. They also make their own grain meats. Both of which I would sample in sandwich form.

Here are some blobs of mozzarella cheese in their showcase.

My fantastic sandwich with their seitan cutlet, mozzarella, red pepper and a pesto-drenched fried dough. It was scrumptious in every way. Each bite packed with so much vegan goodness…

As the pesto indicates, this sandwich was a 2-napkin sandwich. It cannot be contained. It’ll get on every finger, a multi-sensory experience in the colors of the Italian flag.

Arles & Boggs Vegan Eatery would be another wonderful stop in Connecticut. An unassuming corner space in Wallingford’s cute downtown, Arles & Boggs offers an eclectic menu of familiar favorites done the right way, once again. No packages here. House made all around. To me, these values are so important in a vegan eatery. After all, why open a restaurant if you don’t want to actually make the food!

Wanting just nosh, I chose the loaded potato skins topped with their house made carrot and potato-based nacho cheese and their own sour cream, along with rice paper bacon. Each bite satisfied that deep potato yearn we all have. But potatoes like this… blows my mind.

The service also deserves a huge nod. My waitress was so warm and welcoming; it was clear that the quality of the food is an extension of the love they want to share. A most delicious form of affection. And I was delighted to receive it.

A last minute dessert addition–lemon coconut cake garnished beautifully.

Thank you, Connecticut, for understanding the importance of making food from love, care, and scratch. ❤️