On a recent trip to Bend, Oregon, the best place I ate was Joolz. This Mediterranean restaurant has plenty of vegan food, but is also good for a mixed group of omnivores who want elk in their hummus and other such oddities. And it’s quite pretty, with multi-colored glass lamps and lots of draped fabrics that give it a tent-like feel.

For us veg people, the dukkah nuts ($6) are a perfect starter. Toasted hunks of house bread, olive oil and a big pile of ground pistachios, almonds, hazelnuts, and sesame seeds flavored with cumin, coriander and sea salt. The oil makes the nuts stick to the bread. Genius.

If I had endless appetite and funds, the marinated spiced olives with lemon and pepper also sounded good. Dairy fans have some interesting choices, including yogurt topped with zataar spices and a pan-seared cheese with pomegranate reduction.

I ordered the biggest veg entrée, the vegetarian plate ($22). This included arugula salad, a pile of tiny stuffed grape leaves, green garbanzo beans, cauliflower, three lemony falafels, tahini sauce and pita bread. The fresh, flash-fried cauliflower with lemon and parsley was extra good. Actually, everything was. I felt sort of guilty because I forgot to save anything for the dog.