The cocktails get all the credit, but this lounge also serves excellent vegan grub.
With all the acclaim Tremont’s vegan cocktail bar has received for its literary-inspired menu and fresh syrups and house-made ingredients, it’s easy to overlook Cloak and Dagger's food — especially if you’re a carnivore.
But chef Todd Kronika, who has been cooking vegan food for 20 years, deserves his own epic.
While the menu changes frequently, recent standouts included the vegan cheeseboard ($10), entirely made in-house, and the birria tacos ($13) with morita chili-brasied enoki mushroom. Meanwhile, the barbecue skewers ($14) are a smoky blend of seitan and vegetables.
On the current menu, the vegan deviled eggs ($7) will make you do a double take, while the mac ‘n’ cheese ($13), currently featuring white miso, lemon cheddar, broccolini, shallots and shiitake bacon, will make you ask for a double helping.
“Everything is handmade here. There’s a lot of love and care in it,” says owner Casey Hughes. “Todd is constantly pushing the limits of vegan food.” cloakanddaggercle.com
