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Bloodroot is regarded as one of America's best vegetarian restaurants. Since the mid-seventies the waterside restaurant has been at the forefront of unique approaches to vegetarian and vegan dining. The New York Times called Bloodroot 'a salon for activists', and even today, lively political conversation is usually as close as the next table, and posters for animal and women's rights are in clear view.

Customers are delighted they can wait on themselves; choose from the blackboard menu, place their order with a woman seated behind a desk, and enjoy the food either in the dining room or on the patio in good weather.

A seasonal menu could offer black bean soup with lemon, a starter of five local cheeses or an endive, avocado and watercress salad; sandwiches, quiche, and fresh bread, and dinnertime mains of, say, mushroom ragout with soft polenta, spicy Thai soy protein 'chicken', and Greek pastitsio with béchamel sauce.

Desserts that are available are really good and take in butterscotch pudding and orange hazelnut cake. The small wine list is well-chosen and affordable.