Harold's In The Heights is known for its dishes that draw influences from chef Antoine Ware's native New Orleans, a city known as a meaty mecca. And while it's easy to order from the new spring menu and fill up on chicken-and-sausage gumbo, crispy boudin balls and corn bread with spicy crawfish sauce, it turns out that Harold's, with Ware's heavy focus on using local farmers, is also an ideal place to remain meatless.

And dining without flesh doesn't mean that Ware wanders from his Southern-fried aesthetic. Chicken-fried cauliflower is available on the happy hour menu Tuesday through Friday from 11 a.m. to 7 p.m. The vegetable selection changes throughout the season, but it is always served chicken-fried with a cheddar cheese fondue. Even if you've been eating a lot of fried or charred cauliflower lately ('tis the season, after all), chances are, this will be the best you've had. The cauliflower stays crisp in its tasty batter and at $7, it's a great starter for sharing.  

The $10 spring onion tart is a crispy shell filled with roasted spring onions, goat cheese and tomatoes from Atkinson Farms in Spring, accompanied by an herb salad from Oak Hollow Farm. Another winner. Though not really a sharing dish, it is substantial and we highly recommend making sure you get a piece of the tart along with the salad in the same bite. 

Vegetables Du Jour sounds like a throwaway, perhaps a mish-mash of sides assembled on the fly. In reality, it's quite the opposite. The dish is created with purpose and is filling enough to be the only thing you have. In this large portion of roasted zucchini and yellow squash (also from Atkinson Farms), topped off with corn and lima bean succotash, you can taste in every bite the care Ware has put into creating a meatless entrée that truly delivers on taste. It's available through May 31 as part of Recipe for Success Foundation's VegOut.

No meal at Harold's is complete without Granny's Cake. Made with coconut cream, the cake has a moist, creamy tres leches-style feel. At $8, it's also a shareable portion, fortunate as you and your crew will be fighting for every bite.