The same group behind Aji and the Dushanbe Teahouse created this full service, upscale vegetarian restaurant. The space is small but the decor is relaxing and well designed with a bubbling fountain, teal walls and wrought-iron furniture. The all vegetarian menu is based upon organic, seasonal ingredients that will please all eaters. Raw eaters even have options here.
Fresh artichoke guacamole, seitan skewers, seaweed salad, blackened tofu salad and a chopped market salad are examples of starters, although salads can be ordered in two sizes. At lunch huevos rancheros, breakfast burrito, pizza, egg white frittata, Thai red curry, mooshu vegetable, and a market pasta are other options along with gourmet sandwiches (falafel, mushroom burger, artichoke po boy). At dinner there are more entrées, but no sandwiches or egg dishes. Sample entrees include vegan enchiladas, Jamaican jerk tempeh, beet steak, and quinoa pilaf.
Open for weekday lunch 11:30a to 3p; weekend brunch 10a to 3p; Dinner nightly at 5p