First visit. My wife and I love veg forward restaurants. This one hit all the marks for food and atmosphere. Cute little garden...
neighborhood style place with quaint tables/settings.
Very friendly staff! A+ there. The menu was well laid out and offeredsome provocative dining choices with unique ingredients not often seen. We ordered the grilled artichoke covered in seasonedbread crumbs and served on a bed of arugula and a side of grilled meyer lemon. It was cooked very well and pretty good.
Next upwe got the cheese/meat board. It has 3 cheeses, one of them a winner and two run of the mills as well as some salami with someunexpected supporting cast, like scratch strawberry jam, scratch curry sauce as well as the usual suspects, like seasoned nutsand olives. We were surprised to hear that they roasted their own nuts and created custom seasoning blends in house. This wasdiscovered when the owner/head chef came up to our table to introduce herself and inquire about our meal. Certainly a specialmoment, for a chef to come and rub elbows with the diners.
Last plate was the cheese ravioli with 7hr tomato sauce and sidesalad with beets. They offered about five dressings for the salad. I suspect that they are all house made. We chose the greengarlic. It was very well done. The ravioli were a bit underwhelming and this may have been because the cheese was bland and thesauce was subtle. For 22 bux, the serving size of about 6 or 7 ravioli was far too small for the price.
All in all, we wereimpressed by the skills of the kitchen and thoughtfulness of the plate makings, however we were surprised by the high cost andsmall serving size. Being this place has been open for 2 years, we thought they would have figured out this balancing act ofsize VS price dilemma. It challenges many an establishment.