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| - O how I love this place.
I've been vegan for about 6 months now, and was really excited when I saw this place was about to open. Me and the GF have eaten here atleast once a week every week, and I think we have had everything except the desserts and one of the tacos. I'm going to start with a general overview, and later in this review break down some specific dishes that I love, and some that I'm not such a huge fan of.
When you first walk in you are greeted by an always smiling face. Most of the time it's a very nice gal, I think her name is Erin. She is always willing to work with us on seating because I don't like sitting with my back to people. The art is mostly vegan inspired, and it was great to see some local art, especially the stuff from recycled propiganda. I love their stuff and have several of their pieces in my collection. A wall covered in vines spills out as a reminder of how beautiful plan based foods are, proudly displaying their logo in the middle. When thus place first opened the wait staff was a little sketchy. I understand new reasurant, and all, this however doesn't excuse the rookie mistakes from the wait staff. Waiting 10 minutes of drinks, and forgotten waters was common, and lack of menue knowlage was also rather common. I think the chef may have resolved this now, but most of the time we just ask for Art to serve us if he is working. He is truly a master of the craft attentive, but not invasive. Funny, but not over bearing. I have tried to phone in Togo orders on gallery nights when we were trolling around 18b, with mixed results. Sometimes the phone just rings and rings, other times a smiling voice greats you.
The food is 100 percent plant based, with some gluten free options.
Save the Tuna- A vegan take on sushi that is a must try if your a first timer. Chef nailed it on this dish. Perfectly balanced and portioned. I say try it with out the soy sauce first, than just a quick dip if you still think it needs it. The forbidden rice adds color and incredable flavor that contrasts the veg caviar it is topped with. It sells out every night, so get in early if you want this.
Steamed mushroom dumplings - vegan pot stickers. I hear these recently went under a change, they were okay, nothing to write home about. Texture was nice with the mushrooms adding a nutty flavor. I haven't tried the updated version, but the presentation in a bambo steam basket was the best part of these. Go with the save the tuna.
Bow wow- WTF is this? It was good, but not great the steamed puff that these... almost taco on a cream puff things came out on looks great, taste and texture... not so much. Steer clear of these weird kind of soggy and sweet things.
Mexican Hummus- hummus with black beans and blue tortia chips. Umm... winning... I've been trying to recreate this at home, and been failing miserably for weeks. Chef don has really done fusion right here. Tangy and both hummus and black beans at the same time make this a winner. I have ordered this 5 times now and one time got a weird batch. A meal can be made with just this and the save the tuna if you only want some lighter fair.
Pizzas- using daiya cheese is hard. To much and it's a gooey mess, to little and it lacks flavor. We have done a half tomato basil and half mushroom pie here a few times and it can be absolutely incredable, or a soggy mess. Most of the time it's a 10, one time we got soggy mess. Don't let that stop you from trying this. Super thin crust is great, and just how I like my pie.
Sweet potato black bean quesadilla- I'm not a huge fan of sweet potatos, but saw this on a neibohor's table and decided to try it. I was hoping for more black beans and less sweet potato (personal preferance). Texture was great and it was topped with a cashew queso that is a staple in my house. If you like sweet taters, this will be a great dish for you.
Meatball grinder - This is my go to. I love this sandwich more than anything. It's a normal style hoggie bread, with Gardaen Meatballs and marinara topped off with some dayia motz. Side of fries and home made ketchup round out this plate. If your a meat eater (I'll lecture you later) and your friends drag you here... the gradaen meatless meat balls and better than the real thing. Stick with this and than later we can watch some Gary Yorofski videos to make you go veg too.
Mama Mia - Pasta with marinara was good, a touch watery as most reasurant marinara is for some odd reason but delicious to the end, and topped with some of the awesome Gardean meatballs. (Wish I had some nutritional yeast to top this off like parm. Actually maybe every table should have a Nutch shaker...)
Smoothies are a little soy milk heavy, I think it's to ease the blending and get them done faster. Very smooth and delicious. Rookie waiter said it was a vitamix in back, than I saw a blendtec pitcher one day... not sure which they use but both are too end blenders. To long
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