Specials and Updates

We're rooting for this week's specials.

(because they're root vegetables...)

Beets and . . .

It's a dip, of sorts. Roasted beets pureed with garlic and chickpeas, topped with crumbled tempeh and feta, and served with seasoned flatbread.

Carrot Cake

Carrot sponge with cream cheese frosting, white chocolate-covered walnuts, and toasted coconut.

Lemon Meringue

Lemon curd, torched meringue, and almond crust.

Updates from the Kitchen:

The culinary world is being hit hard right now. Small vegan restaurants are taking the brunt of it, as labor-intensive menus and handmade products cost far more to produce than the processed trite Sysco-chef chains scattered around cities like ours dish out. 

A general rule of thumb is: the smaller the shop, the higher the costs. America is currently dealing with deep moral rot while also becoming one of the few countries regressing in dietary knowledge. Principle-driven vegan shops aren't exactly in trend right now.

All of this is to say: please continue supporting the smaller, morally fueled shops we're lucky to have in our lives. The prices may be a little higher, the neighborhoods may not be as beautified or trendy, but damn, the food is certainly better.

I know I sound like a broken record, but as I see more stories about landmark vegan restaurants closing, I feel obligated to use my tiny, relatively meaningless voice to speak up for the people working day and night simply to break even.

Our community may be shrinking, but that doesn't mean it has to lose its spirit.

I know it's hard right now, but

Believe in Good

Okay, bye