What thrills you about working here?
That you can actually get healthy food here, and that our dedication
to healthy vegetarian/vegan living is exhibited in every aspect of the
cafe. We buy only local and seasonal produce, 90 percent of it is
organic, we compost almost everything (at the end of the day we have
three bags of compost and one small trash bag), and even our toilets
are special dual-flush conservation models.
Yummy!
It’s pretty great. I love working here. We’re also the only raw-food
restaurant in Seattle that we know of. Half of our menu is raw-food
items, which can freak some people out.
What about it blows their minds?
Nothing is cooked over 100 degrees, so basically everything is raw.
But instead of just making a bunch of salads, we have a lot of creative
items, such as pizza crusts made of dehydrated almonds, and tostadas
made the same way. It’s really imaginative, if you’re into raw
cooking.
I’ve heard great things about your raw desserts—especially
your raw blueberry cheesecake.
All of our raw desserts are amazing, and they rotate often, so
there’s always something new to try. Right now we have a carob pie that
tastes exactly like a Mounds bar, and a delicious raspberry tort.
What meal would you recommend to a new customer?
The pesto melt (with a seasonal
cilantro/walnut pesto, focaccia
roll, vegan mozzarella, onions, tomatoes, and sprouts) is our most
popular, but I would recommend the artichoke melt made with
artichoke-heart pâté on whole-wheat bread with aioli. Then
I’d throw in a side of quinoa tabbouleh, made with tahini instead of
olive oil, and I’d round it out with an almond-milk chai or latte.
