Fred Cline
Restaurant just soft-opened, so not too busy. Clean, attractive new space. Creative menu, all vegan. Everything was delicious: Strawberry/Beet salad with a pomegranate vinaigrette dressing, a foam garnish of coconut sour cream, and then made appealing with dried/pressed wildflower blossoms. The gnocchi entree included a base of carrot puree/mash, roasted diced parsnips, wilted spinach, and a fresh purslane garnish. Local/seasonal farmer’s market ingredients are sourced, so the menu promises frequent changes.
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