FOOD

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Culinary Mysteries Solved


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Published: Mar 28, 2007

Q: I'm lactose-intolerant — even a small amount of dairy puts a rumble in my Bronx. That said, I'm not vegetarian and I like eating out. Where can I get, say, a cheesesteak where the steak is real and the cheese is fake?

A: Savvy vegans know Gianna's Grille (507 S. Sixth St.; 215-829-GG4U) makes a mean cheesesteak, and it's your call which parts are soy: real meat and vegan cheese? No problem. Real cheese and vegan meat? Done. Another delish offering is the Von Shady pizza, made with bacon sausage, ground beef, pepperoni and faux cheese. Although Cuba Libre (10 S. Second St., 215-627-0666) uses coconut milk as a sub for various dishes, the chef is happy to reimagine some of the menu's cheesier staples. The plato Miramar (smoked tuna and duck breast, mojito-cured salmon and Serrano ham smothered with farmers cheese), for example, can be warped into a spicy salad with beans subbed for dairy. The sweets at Ziza Alimpijevich's Bestcake Bakery (7954 Haverford Ave., 215-878-1127) are all pareve — meaning they're prepared without milk according to Jewish dietary law. Her cheesecakes are made with Tofutti cream cheese, and topped with everything from chocolate to coconut. Other D-free treats include cookies, babkas and biscotti.