Grace Place. - Richmond, Virginia - restaurant reviews

Vegetarian Times, July, 1996 by Arin O'Brien

Since 1973, Grace Place has been pleasing diners withwith its brand of international vegetarian cuisine. The restaurant in Richmond, Virginia, started as I an offshoot of a small natural foods store but has grown into a local legend with a reputation for quality and variety.

Just a block away from Virginia Commonwealth University and located in a quaint Victorian home, Grace Place originally attracted college I students and radical professors. Today, Chef Michael King describes his clientele as a potpourri of the city population--university students as well as tourists, families and out-of-/owners, who drive in for satisfying dishes such as the seitan gyros, a tempeh Fishless Fillet sandwich, or hearty bean and rice combination plates. Grace Place also offers appetizers, made-from-scratch soups, pizza, pasta and bountiful salads. After 5, the menu grows even more varied with the addition of dinner entrees and daily specials. Desserts feature homestyle favorites as well as a daily list of "baker's inspirations" (which always includes vegan selections). Specialty juices, smoothies, a range of herbal and caffeinated teas, microbrewed beers, wines, organic Mexican Pluma coffee, the restaurant's fabulous house coffee, and espresso drinks round out the extensive menu.

Filtered water is used in all preparations and beverages, and beans and grains are organic. All tofu products are made in Virginia and produce is purchased from local growers whenever possible. Only eggless mayonnaise is used and soy cheese is available upon request.

With its eclectic menu and uncompromising attention to quality, it's no wonder Grace Place has stood the test of time.