Veggie entrees light, right for summer

Meatless chili, burgers, muffalatas a treat

Fancy Pantry

The veggie muffalata has many fine qualities. Zucchini, yellow squash, carrots, onions, mushrooms and red peppers are grilled each morning, chopped up and loaded into hollowed-out boule bread, a crusty, ball-shaped roll. Provolone cheese and herb mayo go on it, too, but the king condiment is the olive spread. It's made from black and green olives, red and green peppers, garlic, onion and olive oil, pulsed together like a pesto. Co-owner Sadie Kennedy swears it's the ultimate complement, even if you don't like olives. Comes with a pickle and choice of one of 17 side salads (15 of which are vegetarian). To-go Chastain concert meals are also a house specialty.

$7.95. 10595 Old Alabama Connector Road, Alpharetta. 770-650-6544,


The Righteous Room

The veggie burger at this cozily hip hangout has about as many funky ingredients as the restaurant's stellar jukebox. Carrots, mushrooms, onions, garlic, spinach, oat bran, tofu, tahini, basil, thyme and more than we have space to list here are combined, grilled and tucked into warm naan. Served with choice of French fries, onion straws, vegetable of the day, mashed potatoes or brown rice. It almost cancels out all the other bad things you'll do to your body in here (smoking and stiff-drink consumption are not frowned upon).

$7. 1051 Ponce de Leon Ave. N.E. 404-874-0939.


Twain's Billiards and Tap

Some classics shouldn't be tampered with. So say fans of the Old School Mediterranean Platter. Cheese-topped vegetarian chili, hummus and pita triangles and a crunchy Greek salad not shy with the feta make up the dish that was on the menu when Twain's opened in 1996. Over the years, staff and owners tried to tweak it, like subbing out the chili for falafel, but customers clamored for a return to the original. Carnivores, keep checking in with Twain's for updates to the summer scheduling of the New York Corned Beef Society events.

$7. 211 E. Trinity Place, Decatur. 404-373-0063,

— Lynn Peisner

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