This restaurant runs with no trash cans. ‘It’s the right thing to do’ says the owner.
You don’t have to be a vegetarian to eat here and there are salads, wraps, and even ‘chicken wrap’.
The vegan menu has a “vegetable and tofu option” for your dinner. The non-vegetarian options include a “heirloom tomato, roasted red pepper salad, or a side salad with roasted baby eggplant, roasted broccoli, or roasted cauliflower.”
It seems like the chef is the only one who really cares about the customers. There are no staff to greet you as you go into the restaurant after a long day of work.
“We have a restaurant full of amazing, diverse customers with different lifestyles,” says Mandy, our waiter. “It’s important to serve everyone.”
Mandy has been working at the restaurant since graduating from culinary school in 1996, and she says having “people of all different cultures and backgrounds” in the same space is “incredible,” as is the restaurant’s philosophy.
“Our mission is to make each and every person feel good in their space, in their way,” she says.
“There are people who come here after a long day of work and say, ‘I feel good,’ after eating here.”
Mandy says that the kitchen uses an array of natural flavors and ingredients, such as the use of spices, to make everything taste delicious.
“The chef has created a place with an amazing atmosphere where people can come and eat and feel good after their day.”