The appetizer had a large number of fried brussel sprouts, though to be honest, as we have reduced the amount of oil in our diet, we found them a bit too heavy. Others might like them more than we did. On the other hand, we LOVED the Mediterranean "meatballs." They tasted nutty and had a very nice texture and the tofu feta was delicious. We really believe that one of the keys to vegan cooking is creative use of sauces. This one rocked it. The dessert was a nice treat, with the beet sauce really tasting like beets.
With the entree, chef Erika Rapp really knocked it out of the park. We are already planning our repeat visit.
The menu is generally heavy on the meats, though we have found the servers to be very knowledgeable about possible modifications that can be made and so there are generally choices between several appetizers and salads. Finally, every time we have gone, they have had a vegan sorbet, often blackberry cabernet, available for dessert. We don't ever expect that there will be vegan dessert options when we dine out and so this is always a nice treat!
This past Thursday, we split a Bibb salad (modified to be vegan), had the vegan-labeled pan-roasted Romanesco “Steak” with Cannellini and Kohirabi Kimchai in a saffron-tomato broth. The “steak” was a roasted Romanesco, which seemed to be a hybrid between cauliflower and broccoli. Finally, they modified a dish that originally had gnocchi and replaced that with lentils with a golden cauliflower puree, along with mushrooms and fiddlehead ferns.
We love how they have refurbished the ground floor of the old Secor Hotel and created an atmosphere that is contemporary, with a space laden with rotating single-artist art shows housed by River House Arts. The cocktail menu has unique takes on classic cocktails (Rachel recommends the Retro-Fashioned!), the craft beer menu has something for all and the wine menu is one of the best in the city. Also, we feel like the prices are quite reasonable for the dining experience that you get. Check it out!