Tasty and Meatless | Restaurant Features

If you thought service with a smile was a thing of the past, then you haven’t been to TGI Friday’s lately. On a cool and rainy Saturday, I was graciously ushered into the warm and friendly atmosphere of TGI Friday’s on Ward Avenue in Honolulu. I suddenly felt far away from the rain and wind outside, and enveloped by a world of old-time décor and service-oriented employees. TGI Friday’s has an exciting new menu, and a well-trained, knowledgeable staff that knows how to present it. There is no need to feel intimidated about asking dietary questions here because the staff is ready to share the ingredients of each dish, and various ways of healthy preparation, including steaming or grilling without butter and oil, and more. District Manager Steven J. Boizot provided the new overall philosophy at TGI Friday’s: “Many fresh ingredients, and many ways to cook them.” Restaurant Manager Teresa De Vigilio-Lam assured me that just about any menu item could be customized to the diner’s specifications. However, there are so many menu items that are already prepared in a “tasty and meatless” manner, that customizing an item is more of a choice than a necessity.

TGI Friday’s choice of burger selections is extensive, with choice of toppings ranging from jalapeno peppers to avocados to grilled onions. They are presented with a variety of dressings, from the usual ketchup to a tasty peppercorn ranch. Yes, you are reading this correctly, I did say burgers. Just select any burger on the menu and ask to have the meat patty replaced with a Gardenburger brand meatless patty (made with whole grains, cheese, and mushrooms) or a roasted Portobello mushroom. The standard Gardenburger on the menu is served on an eggless bun, topped with shredded lettuce, tomatoes, pickles and onions, and peppercorn ranch dressing paired with a side salad of mixed greens with Roma tomatoes marinated in garlic and basil ($6.99). The roasted tomatoes provide an intensity of tomato flavor that perks up the taste buds. If you are not counting calories, add some french fries as a side, and you will be in meatless-burger heaven! Each burger is priced slightly differently according to its accompaniments, or you can add your own choice of topping for 49 cents per topping. The sliced avocado and grilled onion toppings that I chose were especially tasty!

Not in a burger mood? I suggest the Vegetable Grill Pasta ($8.89). Eggless and light, the angel hair pasta is topped with grilled Portobello mushrooms, artichoke hearts, Roma tomatoes, red peppers, zucchini and yellow squash, grilled over an open-flame without oil. The grill marks were visible on the sliced vegetables, all perfectly cooked to the correct degree of texture to complement the pasta. A wonderfully balanced balsamic vinaigrette (not too acidic, not too sweet) is offered on the side. If you are carbohydrate conscious, then steamed broccoli is offered as an alternative to the angel-hair pasta.

Those wishing to stick with “just a salad” for lunch will appreciate the Tropical Island Salad ($7.49). A generous portion of mixed greens is tossed with mandarin orange segments, diced mango, glazed pecans, and toasted almonds. The dressing? A peach vinaigrette, with all the bright taste of a freshly picked peach, provides a flavor explosion.

An indulgent appetizer, the Tuscan Spinach Dip ($6.99), contains no eggs or mayonnaise, and is a creamy mix of cream cheese and spinach, with hints of chopped red pepper and artichoke hearts. Listed in the Appetizer section of the menu, this dip is offered with garlic ciabatta bread and tortilla chips. I chose to have the lighter option of this menu item that is listed in the new Atkins section of the menu. Here, the same indulgent dip is offered with a huge platter of raw vegetables, including celery, broccoli, red peppers and snow peas, as “scoops.” Beautifully presented on a layer of fresh greens, this Atkins version ($7.99) is satisfying enough to substitute for an entrée.

Feeling pleasantly sated, I was still tempted by the Warm Apple Crisp ($3.99) since the rain was still falling and the wind whipping through the palm trees outside. “Apples simmered with cinnamon and brown sugar, then sprinkled with oatmeal crumbles” arrived in a gratin dish. The apples were diced small and tender and the topping was crispy and sweet. I opted out of the accompanying vanilla ice cream with hot caramel sauce that is a part of this dessert treat. Friendly, fun, and affordable, TGI Friday’s provided my sunshine on this rainy afternoon.