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By Zachary Clemetson

As a chef I’ve always had at least one or two vegetarian/vegan items available on my menu. As a soon to be husband to my wonderful vegan/vegetarian wife, I’m learning that that might not be good enough. It turns out, it is discouraging to have your dinner choice made before you even look at the menu. So now, we are on a quest to find restaurants that offer variety and creativity to the vegetarian and vegan crowd. 

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