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| - I could spend this review harping on all the others who unfairly compare Engrained to a five-star restaurant, but I'd rather focus on the fact that Engrained is of such a caliber that people are even able to confuse the two. Keep in mind that this café is essentially a school cafeteria that happens to cater to outside guests.
When Engrained first opened, I was thrilled. I spent almost every spare cent I had enjoying lunch there twice a week. The restaurant is built in the spot where a previous café had burnt down, and follows in the footsteps of Arizona State's sustainability initiative. At first, it was incredibly slow, but three years later and there are almost never enough tables to seat everyone who shows up for lunch. Yes, the ordering system is a bit archaic, but I like the freedom it affords me to browse (and, also, not to tip). Hint: tell the hostess you'll be eating outside, place your order at the sushi station to avoid lines and head out onto the beautiful Starlight Terrace to seat yourself.
Although I am not affiliated with the business, I have dined there so often that I have come to be on a first-name basis with both the original Assistant Chef, Chadwick, and the new one, John, as well as some of the waiters. You will also see the manager and owner here on an almost daily basis. It's very obvious that the people who work here care about what they're doing. The food staff has always been kind to me, and are very knowledgeable about the items they're serving. The other day I had a side salad and was absolutely thrilled to notice fresh, nutty fiddleheads in the mix. When I enquired, the Head Chef, Jerome, told me they had been sourced from Sonoma Valley.
Engrained used to advertise it's menu as all from within 200 miles of Arizona State. I'm sure their customers caught on that they weren't locally sourcing ahi tuna, but that doesn't detract from Engrained's sustainable and green practices. They use real plates and silverware, recycled napkins, fair trade coffee and the restaurant itself is built out of renewable resources such as bamboo. In addition, they observe sustainable seafood practices, use cage-free eggs and free-range beef. Food is sourced locally when possible, from valley locales such as Queen Creek Olives, Shamrock Farms and, most notably, right from the ASU campus. I have personally eaten dishes made with the campus' Seville oranges, dates and lemonquats.
The menu changes on a rough two-week schedule, but always includes a few staples such as artisan pizza, paninis, quesadillas and a burger. There are also salads, soups, sushi and dessert to choose from, as well as the "Engrained Trio," a small sampling of a salad, entreé and dessert for $7.
Menu items run the gamut from pork loin with peach chutney paninis to chicken scallopini to eggplant ragout, and everything in between. Prices can be steep (from $5 - $15), but it's not too difficult to find something delicious and affordable here.
Overall, Engrained is a restaurant that offers an amazingly healthy and high-caliber alternative to other campus dining establishments. It has come a long, long way since it first opened it's doors. The restaurant is always seeking to do better, often holding seminars for staff and students alike, as well as participating in numerous other community events, such as the farmer's market on campus. On a number of occasions I have written suggestions on the comment cards and later been personally approached by either a chef or the manager, telling me they had appreciated and would be considering my suggestions.
I would recommend that anyone in the area try Engrained at least once, keeping an open mind and remembering what a noble cause this restaurant is striving for on a campus where a Big Mac and Frappuccino qualify as "lunch"
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