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Bragging time for Bragg’s Factory Diner

Vegetarians and vegans in Phoenix have another great option for breakfast, lunch and dinner. Bragg’s Factor Diner has taken root in the old Bragg’s Pie Factory on Grand Avenue and is cooking up healthy food with a unique twist.

Bragg's Factory Diner

I’ve visited Bragg’s three times (twice for breakfast, once for lunch), because I wanted to get a good sense of different menu items. The restaurant is small, but cute, with lots of light. It’s in a classic restored Phoenix building, and the decor of the restaurant also leans toward vintage. The walls are ornamented with photos of “old Phoenix” and  the tables and chairs are great flashbacks.

Bragg's Factory Diner

The menu is fairly limited, but they are adding new items on a regular basis and often offer daily specials. However, I would like it if they would be more blatantly clear about what is vegan vs. vegetarian on the menu. I’ve been spoiled by Green and forgot that sometimes seeing the word “cheese” on a menu does actually mean cheese!

Bragg's Factory Diner menu

My first trip to Bragg’s was during their first week of business. I ordered the Early Birdrito, which was supposed to be a tofu scramble with soyrizo and veggies in a tortilla, but they had run out of tortillas already so it was served on bread. I liked the flavor of the scramble, but it wouldn’t be fair to post a picture of it since it looked a bit sad on bread. I chose hash browns for the side. I liked how thin they were, but made note to order them “extra well done” next time.

My husband loved his order of The Classic, made with tofu, spinach, tomato and pesto.

The Classic at Bragg's

It hit the spot perfectly for him. The rosemary potatoes were well-seasoned but also could have been cooked a bit more. I’m a fan of tofu scrambles with pesto in general, so I hope to try it on a future trip too!

We also sampled a chocolate covered donut.

Bragg's vegan donut

The chocolate frosting was thin (more like a chocolate sauce), and the cake donut was a bit dense, but it had sprinkles so that makes up for the lack of fluffiness all around.

However, my favorite part of the meal was the coffee! I’ve always been a fan of classic diner-style coffee – strong, cheap and bottomless!

Bragg's coffee

Maybe I spent too much time in old Florida and up-state NY diners, but Bragg’s coffee just seemed right!

The second trip was for lunch, since I was very curious about the Beet on the Brat Burger.

Bragg's vegan Beet on the Brat burger

I liked it and would order it again. It had a light beet flavor, and the corn relish provided a nice contrast. It could use a touch of vegan pesto to zest it up a bit though.

My husband ordered the Secret Wonder Bat, but forgot to ask them to leave off the Swiss cheese, so I won’t post a photo of that either (he removed it once we realized the mistake). He liked the combination of the tartness of the mushrooms mixed with the sauer-apple-kraut and Thousand Island dressing.

Visit number three was a chance for us to try the Bwiscuits & Gravy.

Bragg's vegan bwiscuits and gravy

These are not light and fluffy southern-style biscuits. They are corn biscuits, and were very dense. They probably could be half the height and still make a hearty meal. The poblano gravy was a bit sweeter than I was expecting, but it was tasty! And the hash browns were cooked to a perfect crisp this time!

Our real motivation for this trip though was a special they had on their Facebook page — almond & strawberry shortcake with coconut whipped cream!

Bragg's vegan strawberry shortcake

It was awesome! The shortcake was light and full of flavor, and the coconut whipped cream blew me away. I wanted five more orders! I hope they put it on the menu eventually!

I would be remiss if I didn’t mention one of the best aspects of the restaurant: the service.

On each visit, we were greeted warmly, and promptly served. Even when they got busy, they stayed on top of orders and didn’t seem panicked. And I never saw the bottom of my coffee cup. That’s a great achievement for a new restaurant.

We’re adding Bragg’s to our regular restaurant circuit and are glad they are open for dinner now too! Another benefit of frequent visits is that Bragg’s is close to my favorite bakery, Treehouse, so be sure to stop by there to grab a treat for later in the day!

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New menu at Green and Bragg’s Factory Diner coming soon!

In case any fans of Phoenix’s Green Vegetarian haven’t heard the news yet, proprietor Damon Brasch has made some changes to the menu to start the new year. Gone are the flatbread pizzas, the Green burger, the meatball-oriented items (po-boy and bowl) and maybe a few other things I didn’t order frequently.

However, the additions more than make up for the losses. To start, the Big Wac is on the menu! I was never a fan of the non-vegan version, but Green’s is out of this world. It will be very hard for me to not get the Big Wac every time we go to Green.

I resisted the urge today (having already gotten one earlier in the week), and instead tried the Artichoke Chicken Salad, along with the Mac n Cheez from the kids menu.

Green's vegan artichoke chicken salad and mac n cheez

The blackened mock chicken in the salad was crisp and lightly spiced. I’m not usually one for a creamy dressing, but the light lemon flavor sat well with me.

The Mac n Cheez had a good blend of Daiya and what I assume was a homemade cashew cheese, which made it nice and gooey. I was surprised that there was a touch of garlic in it though, given it was for kids.

My husband’s choice may be a challenger to the Big Wac’s priority status. The new BBBQ Bacon Burger was messy and fabulous.

Green's vegan BBBQ bacon burger

It was the same thin burger patty used in the Big Wac, but it was covered in tangy barbecue sauce, caramelized onions and tempeh bacon. It also comes with oodles of mushrooms. I’ll be opting out of those when I give it a try.

Next on the list for us to try is the Lemon Pesto bowl or maybe the Black Jack Pita. Other news of note is that the Wendy’s Pickle is now officially on the menu instead of being a whisper item. Also new is a Blonde Alfredo bowl, but I’ll have to be talked into that since alfredo sauce has never been a favorite of mine, even in pre-vegan days. (Although oddly enough, the Ritz Carlton made a vegan alfredo for me at an event I was at recently, and it was outstanding.) Additionally, the menu now features “kids” items, such as a nice basic burger, pita-quesadilla and chicken nuggs or digits. I was assured that immature adults can order from it too!

Get in there and have fun trying all the new items!

Thanks to a tweet from @WesleyTech, I also learned that a new vegetarian and vegan restaurant is opening up in the old Bragg’s pie factory on Grand Ave. south of Roosevelt, which will be called Bragg’s Factory Diner. They don’t seem to have a website or menu up yet, but they are actively monitoring their Facebook page and said they will probably open in March. And there will be pie! However, they are so close to my other favorite, Treehouse Bakery, that pie may be less of a priority than vegan Pop Tarts.

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Tien Wong Hot Pot: Cook Up Your Own Vegan Fun in Chandler

I’ve always been a fan of restaurants where you can be a part of the cooking process – from fondue to hot rock to Mongolian grills. However, “hot pot” cooking – an Asian tradition that goes back thousands of years, has never been on my radar. We had been curious about Johnny Chu’s (of Sochu House, Sens and Fate) Tien Wong Hot Pot in Chandler (on N. Alma School Road between W. Elliot and W. Warner roads), but rarely visit that part of sprawling metro Phoenix. An event in Mesa got us close enough to give it a try, and now that we’ve tried it, we can say it’s worth the trip!

Tien Wong Hot Pot

The restaurant is in an unassuming strip mall, and while tastefully decorated, it lacked the “urban hipness” I’m used to at Chu’s other locations. However, the service was very good, especially since we needed some coaching with ordering and cooking the food.

The menu is a check list of broths and ingredients.

Tien Wong Hot Pot menu

It can be a bit overwhelming to decide just how much to order. We probably could have made better choices, but it was a fun experiment. Since the prices are very reasonable (i.e. $2 for tofu), over-ordering isn’t really a problem.

First, all of the broths on the menu can be made vegetarian (vegan). Just ask! We couldn’t decide on a single broth (I like spicy, my husband does not) so we went with the Ying Yang (half house original herbal broth, half house ma la spicy broth). I’ll admit I was a bit terrified when I saw how many hot peppers were floating in the hot side.

Tien Wong Hot Pot vegan broth

I could feel my guts tremble in fear. Turns out that although it was incredibly spicy, I didn’t suffer the painful effects I expected (i.e. I wasn’t doubled over in pain at 3:00 a.m.). My guess is it’s because of the fresh, healthy and clearly vegan ingredients cooked in it, plus it didn’t contain the mystery oils and sugars normally found in spicy Asian food. I think next time we’ll try a compromise with the Spicy Lemongrass broth – more flavor that the original broth and less heat than the spicy broth.

Then came the selection of items too cook. The basic vegan options are mushrooms & vegetables, and tofu & noodles. We ordered brown mushrooms (for my husband’s side only!), corn (which was on the cob – odd), baby bok choy, watercress and spinach. Turns out we ordered far too many greens. I think they should offer a few more standard vegetable options such as carrots, green peppers, onions, broccoli, etc. but I guess that wouldn’t be very authentic!

Tien Wong Greens

They had a huge variety of different types of tofu. We opted for the bean curd skins and homemade iced tofu, both of which were fairly non-traditional.

Tien Wong Tofu

We probably should have ordered a firm or 5-spiced tofu just to have something with more bite. We also ordered udon noodles and rice (but the rice wasn’t needed). Also of note, the meal came with dipping sauces – one was a soy-based sauce, the other a spicy peanut sauce. Both were great – especially for items that didn’t gain much flavor from the broth such as the corn on the cob.

Once we got through the ordering process, the magic happened. The broth was set to boil and we slowly added ingredients based on the directions given – longer for the corn, less time for the noodles and tofu. Soon the hot pot became a bubbling cauldron of flavor.

Tien Wong Hot Pot During Cooking

Being able to cook the food ourselves was a fun, shared experience — great for a “date night.” The challenge was to not lose the tofu skins into the broth, or to burn the noodles that had sunk to the bottom of the pot. And of course it was important to not burn my mouth by eating the results straight from the pot (let it cool first!). At the end, the broth was transformed into a delicious veggie soup.

Tien Wong Hot Pot end results

While it might be a bit of a journey to get to Tien Wong from central Phoenix, anyone looking for an adventurous, healthy and totally vegan meal should make the trip. We’ll be going back soon!

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Gourmet Vegan Dining in Phoenix? Christopher’s Says Yes We Can!

Christopher's

Several years ago, a co-worker in DC treated me to an amazing vegan tasting menu with wine pairings at the Mandarin Oriental. I’ve dreamed of replicating the experience in Phoenix, and thought my husband’s birthday was a good excuse to try to make it happen. I developed a list of top 10 gourmet restaurants in Phoenix that do tasting menus with the intent to call each one and ask if they could do a vegan meal until I got a “yes.” Lucky for me, the first one on the list, Christopher’s, put me on hold for a minute and came back with the magic words: “Chef Christopher said yes, we can do that!” I knew we were in safe hands because I said, “I wanted to do something a little more special than Green for his birthday” and the person on the phone said “I love Green!”

Christopher’s regular menu doesn’t hold much interest for vegans. But I had been to the chef’s previous venue, Christopher’s Fermier, before turning vegan and knew it was top notch. We were seated in a “semi-private” glassed-off room in the center of the restaurant. It’s a great spot to see everything, while still being able to have a conversation. I’ll admit I was very nervous about what we’d be served since I’m such a fussy eater and am not comfortable giving control over my choices to someone who doesn’t know me. All I asked up front was “no mushrooms please.” Before we started, the waiter told us the chef had been to two different stores to find the meal’s ingredients and had labored over it all day. He previewed the menu with us and it all sounded excellent!

Below is a description of all six courses. It was the most creative and unique vegan meal I’ve ever had. It didn’t have the self confidence of a Millennium meal, but it was inspired and aspirational. The tastes varied from strong to subtle, and the portions were ideal. I didn’t take pictures of the meal, but I did try to take good notes. Of course, after the third round of food and drink, the notes bcame illegible. The wines may be off a bit, but I tried to capture them accurately.

Before the meal we were treated to delicious fresh bread with olive oil. I kept saying to myself, “don’t fill up on bread” but it was too good.

Course one: Tomato tea paired with sparkling wine from Wrigley Mansion

When the waiter said “tomato tea” I had to ask him to say it again. This was essentially the “soup” course, but it was unlike any soup I’ve ever had. At its base was a chilled tomato puree garnished with basil chiffonade. The tea was then poured over the top. It created a very thin tomato broth with a hint of lemon juice. This may have been our favorite single dish. It was light, healthy and unique. The wine was a keeper as well, as in “no, don’t take that one” when they brought the next course and wine pairing.

Course two: Coriander infused heritage carrots with saffron jus paired with Chockstone Riesling Victoria

This was also a nice light dish but surprisingly full of flavor. The baby carrots (two orange, two yellow, two purple) were peeled and just barely exposed to heat; they retained their full texture. In fact, they were firmer than I would have liked, if only because the oomph required to cut them threatened to splash the jus on our clothes. Unfortunately, the bread plate didn’t get refilled in time, so we were unable to soak up the marvelous coriander and saffron broth.

Course three: Freekeh with grilled asparagus, chive and tomato sauce paired with Montes Sauvignon Blanc

This was the best pairing of the night. The wine had an apple fragrance, which became more pronounced as it warmed to room temperature. We had never had Freekeh before, which is a wheat grain picked while still green and roasted. It was very firm, similar in texture to buckwheat, but without the overpowering flavor.  It was gently placed on top of the tomato sauce, which was not ambitious but very complementary to the grain. The savory dish brought out the elusive sweet notes in the otherwise very dry wine. The asparagus was very small, almost a garnish. It was the most filling of the dishes.

Course four: Ratatouille with tofu and bell pepper coulee paired with Vina Cousino Macul Finis Terrae Red Wine Maipo Valley

This was probably the least creative of the dishes. We are not big fans of ratatouille, since it’s pretty much a full-on nightshade-a-thon. But it complimented the tofu, which was lightly cooked, unseasoned and bore the pronounced grill-marks of being cooked over an open fire, very nicely. It was also another great wine pairing, now switched to red.

Course five: Red and yellow beet garbanzo bean ravioli stuffed w/tofu and topped with truffle oil paired with Marc Bredif Chinon

This was the dish that made us say “Is it really vegan?” Clearly extra effort was put in here to create vegan ravioli for us. The ravioli rested on a bright beet infusion and the tofu filling mimicked ricotta. The ravioli dough was somewhat chalky and inelastic, but very flavorful. This was a great finish to the main meal!

Course six: Mango and lemon sorbet with raspberries paired with desert wine (I didn’t catch the name)

A pleasent pairing to finish the night. The sweetness of the sorbet brought out the strong alcohol flavor of the dessert wine, giving the night a nice send-off. Elements at the Sanctuary does sorbet better, however.

The evening itself was a very special experience; probably the only way a vegan can have the full Christopher’s gourmet experience. You need to come prepared with sense of adventure, since you never know what they will serve. So if, like me, you cannot stand certain foods, you’d better tell them in advance. The dishes were all excellently prepared, and well crafted. However, you could still tell that they were out of their wheelhouse with vegan cuisine. You can’t expect Christopher’s to compete with a core vegan gourmet experience like at San Francisco’s Millennium, but when you add in the cost for flights and a hotel, it is a good compromise.

In summary, I’d like to say a big Thank You to Christopher’s for taking a chance, being accommodating and creating a unique celebration that could hardly be topped.

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The Big Tease: Specials at Green

Lately, Green New American Vegetarian’s proprietor Damon Brasch has become the biggest vegan food-tease in the Valley via Green’s Facebook page.

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:

Green's vegan grilled cheese special

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.

Green's vegan tomato soup

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).

Green's vegan brownies

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).

Green's vegan Wendys special chicken

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.

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Pita Jungle: Always a Safe Bet for Vegans

One of the rules of dining out for vegan and vegetarians in Phoenix is “when in doubt, go to Pita Jungle ” Pita Jungle is what I would call a home-grown chain in Phoenix. It started as a small restaurant in a strip mall in Tempe, and has blossomed into a multi-city, multi-state dining enterprise which, lucky for us, has a healthy helping of vegetarian and vegan options on the menu. They even have a “vegan chart” on the website! If you’re vegan, you can order anything with a “yes” next to it, or make small alterations to many dishes to make them vegan.

Our all-time favorite is the Cilantro Jalapeno Hummus.

Pita Jungle cilantro jalapeno hummus

Get an extra pita because you’re going to want to scrape the dish.

The Hummus & Taboule is also great, if you’re okay with mixing textures.

Pita Jungle hummus and taboule

We also recently enjoyed a side of Lentils & Rice.

Pita Jungle lentils and rice

It’s enough for a whole meal actually, and next time I may ask for double the amount of caramelized onions. Yum.

While there are plenty of other vegan salad and main meal options to pick from, such as the falafels, pita burrito, or veggie garden wrap, I always default to the Macro Platter.

Pita Jungle macro platter

It’s a lightly seasoned combination of brown rice, fresh steamed veggies, grilled tofu and Pita Jungle’s delicious variety of beans. It’s fairly basic, but enough for two (with a side of hummus, of course) and very satisfying!

Because the menu is so vegan-friendly compared to most, it’s easy to make assumptions on things that are usually vegan. Thanks to the vegan chart, I know to avoid the Greek pitas, veggie & black bean patties and buns.

A Pita Jungle can be found just about anywhere you go in the greater Phoenix metro – even in the Scottsdale Fashion Square mall! The only downside to the restaurant chain is no matter which one you go to, it’s always loud. I used to bring family and clients to Pita Jungles because of the “something for everyone” quality of the menu, but it’s just too hard to have a conversation. If the weather is bearable and there is a patio spot available, I usually default to that option. To-go is always a nice alternative too – especially for the hummus.

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Chakra 4: Let Food Be Your Medicine

Chakra 4 Vegetarian Restaurant

Several years ago, I eagerly anticipated the opening of the vegetarian café inside Chakra 4 – an herb shop two blocks from my office. My excitement was dampened after I tried it a couple of times and experienced extremely slow service, high prices ($15 for a wrap?), and average-quality food. In short: I wrote it off.

However, during the past few months I’ve been struggling to find places to dine at in Phoenix that aren’t “cheats” on my new “nutrient-focused, food-as-cure” vegan diet (i.e. tons of greens, less wheat and salt, no processed food). Let’s face it, I grew up in the high-salt, everything fried, processed food generation. I love Green the most in town and can’t live without Daiya now that I’ve found it. But given my new commitment to “eating for health,” I took another look at Chakra 4’s menu online and thought it might be worth revisiting. I’ve been there four times since. They clearly made improvements to the food since my previous experiences, and the slow service issues have been fixed too.

On my first re-visit, I tried the Black Bean Sunflower wrap (made vegan). Sorry – I didn’t take pictures as I wasn’t expecting much. The veggies were all incredibly fresh, the black bean hummus was entirely unique and flavorful, and I loved the chipotle salsa. I immediately called my husband and told him we’d be going there together soon.

During the next visit, husband in tow, I tried a seasonal special — the “Hercules” burrito.

Chakra 4 Hercules Burrito

It was at its essence a bean burrito, but it was full of fresh veggies and excellent salsa. It’s been hard for me to not order it on every following trip, but I had to try more items!

My husband ordered the Basil Pesto Foccacia (made vegan with raw nut cheese).

Chakra 4 Vegan Basil Pesto Foccacia

It was loaded with great veggies, and the pesto was some of the best I’ve ever tried. The bread (while not gluten-free) was also incredibly tempting. I had to try several bites (just to make sure it was as good as the first bite, of course).

Within a week or two, we were back again. This trip, I tried the Veggie-Dilla with a side of soup.

Chakra 4 Veggie-Dilla

It was similar to the Hercules, but less dense, more crispy, and I really enjoyed the soup – which I think was a red bean soup but can’t remember for sure. I had yet another favorite.

My husband got the Mediterranean Wrapsody (again made vegan with no feta).

Chakra 4 Mediterranean Wrapsody

This was a lighter choice – full of fresh, crisp vegetables that are perfect for the summer heat. The kale wasn’t too tough (they got rid of the stems), the wrap was flavorful, and the cashew cheese added taste and texture but wasn’t overwhelming. He ordered it with the quinoa pilaf, which was a nice side but nothing out of this world.

I took a business colleague with me for trip number four, and unfortunately forgot my camera for this visit. It was a hard decision for me to not order something I’d already tried, but this time I selected the Green Lentil Curry. Sadly, this menu item reminded me of why I didn’t like Chakra 4 when I first visited years ago. Instead of being a saucy rich curry over rice, it was a tiny dish of lightly flavored and fairly dry lentils, a separate small dish of rice, another one of bland steamed veggies, a side of darn good chutney and for some odd reason, a few big pieces of collard greens. I didn’t know what to do with it all so I made little collard wraps out of the items. The lentils were “okay” but it certainly wasn’t what I’d consider to be a curry. It left me feeling pretty disappointed, in that “I should have ordered the foccacia or veggie-dilla” way.

My colleague ordered the half Nutty Rawvocado wrap and miso mushroom soup. He seemed particularly pleased with the soup, but fully enjoyed the wrap too! I’m not a fan of avocados or mushrooms, so I didn’t sample either.

In summary, some things I like about Chakra 4 are:

  • They understand how to make healthy vegan food taste good and have a very creative menu. The restaurant’s motto is “Organic Vegetarian Food to Nourish the Body and Soul” and they aren’t fibbing.
  • They serve fresh, organic food and have tons of gluten-free and vegan options.
  • All the wraps can be made with a spinach tortilla, sun-dried tomato tortilla, whole grain bread, or kale leaf.
  • It’s in a great location – tucked behind the Trader Joe’s at the Town and Country shopping center on 20th St. and Camelback Rd.
  • They have a tremendous variety of hot teas (but need to offer more iced versions during the summer!).
  • They’re open on Sundays! Seven days a week actually!

Things that could still use help:

  • The two-top seats are very small and they don’t let you move to a four-seater unless they’re completely dead.
  • The prices are still pretty darn high.
  • I haven’t found a vegan dessert worth writing about yet… but I’m still trying.

No doubt I’ll be back again soon to keep working my way through the menu. Next on my “to try” list is the Apollo Pomodoro wrap, or maybe the Golden Hummus wrap. I can’t believe I could have been eating here for years, so I’m going to make up for lost time!

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