Lately, Green New American Vegetarian’s proprietor Damon Brasch has become the biggest vegan food-tease in the Valley via Green’s Facebook page.
He’s driving me “specials” crazy. It’s bad enough that I crave Green’s thyme fries and spicy peanut chicken salad on a daily basis. And now that Green’s Phoenix location is 10 minutes away from my home and/or office, I go there far more than anyone should. But to make matters worse, Damon has twice the ability to tempt me to make an extra trip with his somewhat-weekly and always intriguing specials for both locations, which he teases his loyal patrons with on the Facebook page days in advance.
Case in point: Damon posted last Friday that there would be new specials coming up soon. I hadn’t seen any posted over the weekend, but twisted my husband’s arm that we should go to the Phoenix location on Saturday to get salads, since we’d be “in the neighborhood.” While there, the person taking my order said they should have new specials on Monday. I had the day off on Monday for Martin Luther King Jr. Day, so beginning at about 10:30 a.m. I stalked the Facebook page to see what they’d be, hoping to go for lunch. By 1:15 I had given up, figuring “maybe Tuesday” and made lunch at home. At 1:30 p.m. The Teaser posted that the Tempe location has an amazing sounding special: “The 1970’s PO BOY- our tasty throwback Nature Burger patty with a tahini lemon dressing over fresh lettuce, tomato, sliced cucumber, and alfalfa sprouts. A bit of vegan mayo on a toasted po boy roll make this classic, one vintage sandwich – comes with a side.” I griped, and then realize I have a meeting tomorrow right by the Tempe location and can squeeze in a visit before or after.
Then the fatal vegan food-addict blow came. Fifteen minutes later Damon posted that the Phoenix location special is an “Aspen Mountain Grilled Cheese n Tomato Soup – Colorado cracked wheat, buttered and toasted with vegan American slices and a side of house made tomato soup with organic elbow corn pasta- Throwback- Just like mom used to make.”
That was it. I couldn’t take it. I finished up my household chores (a rationalization/justification for having a second lunch) and hit the road. Here’s the result:
The bread was grilled perfectly – just greasy and crispy enough to give it some bite. The “cheese” was a bit dry/flavorless, but I think we all know that my penchant is for Daiya (which this wasn’t). I should have asked for pickles (which I always put on my grilled cheeses for some reason).
The soup was spot on — tangy and robust, and given some extra boost by the pasta.
Once it clicked in my brain to dip the grilled cheese into the soup, my day was made.
Of course while I was there I had to pick up a couple of brownies from Nami – which I swear are the world’s most perfect brownies (vegan or not).
Crisp on top and on the edges, chewy inside, and with just the right amount of chocolate decadence.
As to that special in Tempe, I’ll be trying it tomorrow for sure! Be forewarned that the best specials usually only last a couple of days. I’ve been burned too many times waiting til the weekend only to hear “we just ran out.” Get there soon!
Special note: for those not “in the know” – there is an off-menu special that is always available and definitely worth trying – the secret wendy’s chicken (but I call it the Chick-fil-a because of the pickles).
It’s fried “chicken” pieces with hot sauce, pickles and mayo (but I leave off the mayo).
It’s become a regular for me (much to my waistline’s chagrin) – almost surpassing the no harm chicken parm or the secret bbq chicken sandwich.