Note from Brian, Head Chef:
Take the classic diner menu, tear out everything but the framework, and in the voids left empty by the departed “Southwestern Omelet”, “Catfish Dinner”, and “Bacon Cheeseburger”, insert pure, bright, bold, flavor. Insert healthy and well-composed breakfast, sandwiches, entrees, and desserts, straight forward no nonsense presentation, and all the while catering to the various dietary needs of the customer.
No, we aren’t reinventing the wheel, or the pancake, even. The focus and ultimate goal of the VG kitchen is to provide solid preparation of great quality products, and doing as much as feasible within what the capacity of our kitchen allows, from scratch. We are serving in-house made ketchup, mustard, soups, sauces, burgers, jams, and even our own burger buns.
Oh yeah, we’re also a Vegetarian restaurant.
In my mind, the fact that we don’t serve meat or seafood is and should be a footnote. An afterthought, seeing as the goal of this Chef is to provide people with full flavored and balanced dishes, regardless of the use, or in this case, lack of, meat and seafood.
I want to emphasize that this isn’t food for Vegetarians. This is food for everyone, and food that the Vegetarian community can feel comfortable knowing that every ingredient, every dish, every single component is available to them, with no limitations or substitutions needed. And for the Vegans? Yeah, we’ve TOTALLY got you covered.
Salads, yup, we got yummy salads.