At many restaurants, pasta is often the lifesaver thrown to the vegetarian customer. And the meat-free versions — cacio e pepe, marinara and the like — can become way too familiar.

The restaurant's fall-winter menu includes such dishes as porcini ravioli, $11.99; sweet potato quesadilla, $9.99; and a barbecue “fib-rib” sandwich made with wheat-gluten-based seitan, $8.99.