BLU SEOUL 블루서울

Every dish is vegan and gluten-free, and the menu also marks halal choices and dishes made without the five pungent vegetables. Tomato ragu lasagna layers plant-based ragu with béchamel, and the pastas come as chili oil, aglio e olio, or a white pasta built on vegetable stock, the chili oil version made without the pungent vegetables. Hummus with roasted vegetables and Greek lemon falafel topped with soy yogurt, tomato salsa, pickles and dill cover the Mediterranean side. Bread and desserts are baked in-house; the banana bread arrives warm with chocolate chips. Natural and organic wines and highballs make it a wine bar too, with nonalcoholic highballs and kombucha for non-drinkers, in a room with only a few tables.