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Thank you for your support! See our current menu below.
Call for reservations or take out: 203-576-9168.
Now open for Saturday lunch.

Normal, what is normal anyway?

 

It is likely that it will never again be what we used to think of as normal. Nothing on Zoom can make up for physically being in the same space as the music, dramas, games and people we used to see, enjoy, and be with.

This does seem to be changing a bit now and perhaps all will be open again soon. Meanwhile, we will do the best we can—in our case, respecting those who are concerned about safety and those who prefer solitude.

 

So, we will go on making our food available “to go.” But we do continue to miss the connection with people we used to see regularly and with whom we had interesting and lively conversations!

 

We are glad and lucky to have our work because, as cooks, there is always a new recipe to try or an old one to produce which is surprisingly more delicious than we remembered. Of course, cooked food needs diners and we do hope that is you! We want you to feel safe and hopeful for what the new normal will bring.

Whatever category you fall into, we want to please you. So, until you are otherwise inclined, do come and get take-out. To order take-out over the phone, please call us between 2:00 pm and 5:00 pm Tuesdays through Saturdays. After 5:00 pm, come to the restaurant to place your order and we will fix it as quickly as possible. Or, you can greet the emerging Spring by dining on our terrace or in the dining room. We are quite serious about masks and about making your safety and ours a priority. 

 

Please note that we are now open for lunch on Saturdays from 11:30 am to 2:30 pm and continue being open for dinner Tuesday through Saturday from 5:00 pm to 9:00 pm. We are pleased to announce we have brought back “Tightwad Tuesday,” our bargain meal of soup, salad and bread for just $13.50! But sorry to say, no Sunday brunch as yet.

 

Reservations are always appreciated, especially for Fridays and Saturdays.

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SOUPS

Can be refrigerated/stored for
a week

  • Greek fassoulada with white beans,
    carrots, celery, and parsley
     

  • Split pea & carrot
    with a splash of port
     

  • Swiss chard and lentil
     

  • Lima bean with lemon and parsley
     

  • Spicy gingered carrot 
     

  • Chick pea, carrot & potato
    with tomato

LUNCH on Saturdays

  • Shiitake mushroom vegan quiche with a small salad    

  • Bloodroot burger, pickle, chips, and salad

  • Avocado on house-made rye toast with chips
     

SALADS

We package the lettuce and dressing separately for freshness.

  • Marinated Tofu Salad with Chinese cabbage
     

  • Organic Tossed Salad
     

  • Caesar’s Wife
     

  • Kale with mango, pecans,
    and feta cheese

     

  • Spinach Salad with daikon radish and sesame peanut dressing
     

APPETIZERS

  • Vegan Cheese Taster—now with Selma's delicious Camembert and Gorgonzola)
     

  • Mushroom Walnut Paté
     

  • Vegan Carrot Lox - served with whole wheat toast, capers & vegan cream cheese
     

  • vegan cheeses from Stephen Babaki's Conscious Cultures Creamery—"Maverick" creamy like a Camembert  and
    "Barn Cat" a bit sharper and equally delicious

BREADS

Our bread, even when sliced the day before, is absolutely delicious when toasted!  

  • Potato Rye

  • Oatmeal Sunflower Seed

  • Whole Wheat
     

ENTREES

Side items will be packaged separately to keep them fresh and help them last longer and we will include instructions on the best ways to reheat.

  • Mexican mole "chicken" served with tortillas,
    pinto beans and rice

     

  • Vegan lasagne with artichoke hearts, kale,
    marinara sauce, mozzarella
        

     

  • Thai coconut-pineapple curry with Basmati rice, peanut
    and avocado garnish
      
     

  • Chinese bean curd rolls with rice and dipping sauce
     

  • Jamaican jerk “chicken,” tofu and seitan, with coconut rice, sweet potato, and avocado  

Bloodroot Burgers
always available

frozen in packs of two with çemen

$13.95

DESSERTS

  • Banana Cake with pecans

  • Chocolate Devastation Cake

this dessert keeps really well—we’ve never had it last more than 5 days, but we know it can last that long!

  • Chocolate Silk Pudding 

  • House Made Vegan Bourbon Vanilla Ice Cream

  • Hot Fudge Sundae

  • Pints of Oatly Vegan Vanilla, Chocolate 
    and
     
    Coffee Ice Cream

Our phone number is 203-576-9168. If we don’t answer, please call Noel at 203-505-8597!


 

We very much appreciate your support during this trying time. While it’s not as good as being able to dine in with us at Bloodroot, we hope that our food continues to nourish you.

Selma & Noel

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Pride of place on our menu goes to seasonal, well seasoned, unusual & ethnically diverse vegan dishes.

2021 BLOODROOT CALENDAR

Visit the shop...

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Hours

Tuesday

Lunch: 11:30 AM - 2:30 PM
Dinner:  6:00 PM - 9:00 PM

Wednesday

Dinner: 6:00 PM - 9:00 PM

Thursday

Lunch: 11:30 AM - 2:30 PM
Dinner: 6:00 AM - 9:00 PM

Friday

Lunch: 11:30 AM - 2:30 PM
Dinner: 6:00 PM - 10:00 PM

Saturday

Lunch: 11:30 AM - 2:30 PM
Dinner: 6:00 PM - 10:00 PM

Sunday Brunch

11:30 AM - 2:30 PM

New hours: 5 to 9 pm
Tuesday-Saturday

Saturday lunch: 11:30 am to 2:30 pm

Call for take-out from 2 to 5 pm

We continue to seek and find inspiration, comfort and nourishment from the unpretentious foods that people all over the world have honed to perfection whether out of necessity or pride or both.

 

We've specialized in ethnic vegan and vegetarian cooking since 1977. To appropriately make use of local ingredients, our menu changes regularly to reflect the seasons.

 

We welcome your visit!

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We're in the movies!

Douglas Tirola’s, latest documentary traces the evolution of feminism through the lives of two exceptional women, Noel and Selma, who came of age in the ’50s when women were relegated to the roles of wives and mothers. The two share a love of cooking and gardening and, in the ’70s, open Bloodroot, the first vegetarian collective restaurant and bookstore in Bridgeport, Connecticut.

Tirola affectionately chronicles the cultural shifts of the last 40 years as Noel and Selma attempt to keep Bloodroot open as an indispensable gathering spot for progressive women.

Bloodroot’s wine and beer list, like the food, has been selected for tastes that are unique and memorable. We have a small, but select cellar of organic and sustainable red and white wines at reasonable prices and a wide variety of organic beers.

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"This venerable feminist restaurant prepares superb ethnic vegetarian and vegan dishes; overall it's a most unusual dining experience..." ~Zagat

Bloodroot is... "legendary."

New York Times

Hartford Courant

Fairfield County Weekly

Bloodroot is... "beloved."

Danbury News-Times

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Cookbooks & Calendars

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