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| - A vegan and vegetarian restaurant with the creativity and skill to make meatless dining easy and enjoyable? Yes, please!
The wife and I dipped in for lunch yesterday and had a great experience, on the whole. Decor is fittingly "fresh" with the live fern wall, mason jar light fixtures, organically shaped silverware and artichoke-shaped salt and pepper shakers on each table. The space is definitely small, with only one outside picnic table and then a couple rooms inside that feel a bit more like a retail storefront than a space designed for dining. This is a trend, recently, but it was not a major distraction.
As we were seated and browsed the menu, we were served a very refreshing glass of cucumber water that ended up being my beverage of choice. There is an entire juice menu, though, that is worth a look and my wife thoroughly enjoyed the finer honey iced tea- enough so that no sweetener was required!
The menu is divided into small bites, sandwiches and mains, but this was somewhat deciding as the "small bite" indian tacos I had were plenty for a full meal. Unwise to this, though, we did start off with a side of the homemade root vegetable chips. There were freshly fried discs of beets and sweet potato on this day. Nicely salted and crisp, but a bit on the oily side- like they could have used another minute or two of draining and blotting before heading out in their little flower pot server.
As for the main meal, I found the indian tacos to be tasty and filling, even if taco is a bit of a misnomer. I had three rounds discus of puffy indian fry bread loaded on top with a nicely-spiced bean and squash chili. Textures and tastes melded nicely, but there was no way these things fold up taco style. I ate then more like a tostada.
The wife's panini was also substantial- with thick slices of a multigrain bread and plenty of veggies inside. The sun dried tomato pesto added a nice flavor to counter the mozzarella cheese.
Certainly the rest of the menu was tempting: the pot pie served with croissant, the om burger, even the buddah bowl all had high potential. Not to be overlooked, though, was the new dessert menu. Flourless chocolate cake, coconut cupcake, and an apple crisp all tempted.
Fern is the real deal with the kitchen and the cooks to make some amazing meals. The menu evinces a dedication to local and seasonal sourcing and there is clearly some creative talent used in bringing these ingredients together to great a plate that is insanely fresh and tasty. Bravo fern, what a welcome addition to the neighborhood!
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