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| - The strongest statement about The Breadfruit can be made be its owner/chef: He doesn't have any restaurant experience; he's just making the traditional Jamaican recipes of his grandmother.
And it works.
I took my two vegan friends to The Breadfruit on a weeknight and the small restaurant was about half-full. There are two IKEA tables with chairs in the grass in front of the restaurant for al fresco dining.
As we waited for the delicious Avocado and Plantain Spring Rolls ($6.75), we had plenty to talk about with our drink orders: Hibiscus-infused Tea ($3.50) and the Carrot Juice ($3.50). Pricing seems steep, but in all fairness, these were beverages worth every penny. The Breadfruit is BYOB ($5/wine, $5/six-pack, or $1/beer bottle corkage fee), but I had forgotten this drunken little detail.
We asked if there were more vegan options than the two clearly marked entrees, and he confirmed that most of the starters/sides were vegan, too. (Warning: the spinach patty contains beef broth in the crust. Our server returned from the kitchen to let us know.)
We decided to share everything.
The Tofu Curry ($9.75) is a nice, complete meal served with Rice & Peas (beans), steamed cabbage and bell pepper, and a side of baked plantains. The Breadfruit has also added a new item, Pop Cho and Pickled Ginger ($9.75), a sautee of bok choy, onions, and rice wine vinegar, which is served with a memorable Jamaican sweet potato mash.
The side of grilled corn ($2) was juicy and sweet, with no dead kernels.
The festivals is not your everyday bread stick, and the subtle sweetness had us wondering if vanilla is the only sweetening agent.
During the meal, we all noted the teeny-tiny sink in the more than ample bathroom. The primary color walls are juxtaposed nicely against exposed brick, and the kitchen is open and you can see the duo chefs preparing the food. The service was prompt and courteous.
For dessert, we shared the delectable Sweet Potato Pudd'n ($5.50), which is acompact wedge of sweet potato, ginger, nutmeg, and raisins, baked with coconut flakes on top. Perhaps it's a bit dry for some tastes, but we found it most enough, and we battled with forks for the last bite.
At this point, one of the chefs came out and asked with a bright warm smile if we were the vegan table. She herself, she said, was a vegan. She mentioned that the Sweet Potato Pudd'n was the giveaway The Breadfruit had at the recent West of Western Culinary Festival held at the Phoenix Art Museum.
Her visit was like a second dessert; it's always so nice to so the excitement of the chef who has just prepared your food.
The Breadfruit is a strong addition to the downtown culinary scene, now bustling on that corner of 1st and Pierce with PastaBAR, Sens, and The Turf Accountant.
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