(KNSI) – Monday’s St. Cloud Area Restaurant Week entries have no meat but plenty of potatoes.
You won’t need a green thumb to get along with plants for the vegan/vegetarian theme. Visit Greater St. Cloud Executive Director Rachel Thompson says the category came about due to popular demand. “One of the ways that we come up with our categories is by audience input or consumer input, and this was one that we heard quite a bit in last year’s Restaurant Week, was how they would love to have a vegan and vegetarian category.”
This is the first time ever that meatless offerings have been the focus. It looks at dishes from several places that the average person might not associate with vegan food, as Thompson is always surprised by who wants to take part on which days. “The things that I gravitate towards when I go to those restaurants is often not what they pick. But I think that that is the beauty of Restaurant Week.”
The Copper Kitchen will be serving up its garden omelet. The feature item is the “Sloppy Bob” from the Local Blend. Lentils do the heavy lifting rather than meat in a unique twist on the “Sloppy Joe.”
Korppi Coffee has entered vegan cinnamon rolls, try smoothies from Nautical Bowls, indulge in Kohinor in downtown St. Cloud’s chana masala, and bite into falafel rice gyros from New York Gyro.
The full lineup is here.
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