Chinese Family Style Dinner at Sound & Savor
Tofu Tibs and Vegetable Combo at Lemat
Dim Sum at Big Lantern
Specialty Sushi Rolls at Shizen
Salads, Sandwich, and Quesadilla at The VegHub
Once referred to in hushed tones, it was the health nut’s moonshine, fermented in dark cellars and secreted away from the general public. Authorities railed against its commercial production as controversies erupted over the surprisingly potent alcohol content conspicuously absent from printed labels. Kombucha, the ancient fermented tea, has finally unshackled itself from overzealous legislation and a litany of misunderstandings, bubbling over into mainstream acceptance. Now touted as a probiotic superpower, this fizzy refreshment has a lot going for it, but as far as I’m concerned, flavor should always come first.
Dozens, if not hundreds, of brands are now agitating to come out on top, and over 50 of those are located in California alone. Even for a place as big as the Golden State, that’s a whole lot of booch! Taking into account all of the restaurants offering up various blends on tap and in bottles, you’d be forgiven for losing count. What’s a thirsty kombucha devotee to do when seeking new watering holes that also serve superlative vegan eats?
It is with great pride that I present the highlights from my adoptive hometown, from the east bay and San Francisco proper, in the Kombucha Hunter‘s Kombucha Guide to California. The very best places to find the most bubbly brews just happen to be some of my favorite restaurants to begin with, so it wasn’t hard to whip up some delicious recommendations to contribute. Uncovering gems up and down the west coast, locals and visitors alike will find a bottomless glass of temptations worth traveling for.
Clear, defining factors that separate Creole from Cajun cuisine are difficult to tease out of each bubbling hell-broth of boiling gumbo, but the difference between typical low country cooking and the offerings at Easy Creole are unmistakable. Born on the bayou, seafood is practically synonymous with the traditional fare, and a love of wild game means that no offal is too awful for inclusion. Uprooting the concept and bringing it to Northern California, this one-of-a-kind kitchen populates half of the menu with entirely vegan options. Though an unthinkable compromise to some, it takes only a taste to realize that no concessions are made when it comes to the underlying flavor, heart, or soul.
Original inventions like Thai Peanut Etouffee meet classic Mahattan Maque Choux or Mushroom Stroganoff, all on the same plate and served over white or brown rice. Unfamiliar with these bold compositions? Don’t be shy, just ask for a taste! Unfailingly friendly servers readily dish out samples, as if doling out tasting spoons at an ice cream parlor, until you strike upon the perfect stew to suit your mood.
An endlessly evolving menu brings a new excuse to drop by every day, but makes it difficult to recommend any particular dish, for fear of heartbreak or disappointment. Luckily, a few of my favorites have proven to be returning staples, enjoyed on many occasions in the past and no doubt many more to come.
Spinach and Mushroom Etouffee is a personal favorite, a creamy and deeply savory combination that hits all the right notes when I’m craving a bite of comfort. It’s a dish that can pull me out of the house at a moment’s notice, as soon as it appears on Easy Creole’s Instagram feed. Considering how often I fall victim to that siren song, perhaps it would be wise to stop following that endless stream of temptation. That said, falling into that delicious trap time and again over the course of two years has yet to disappoint.
Most medleys are quite mild, designed to accommodate for all tastes and all hot sauce preferences, of which the choices are downright mind-boggling. Over two dozen bottles of fire water populate each table, right alongside a generous shaker of nutritional yeast. You know you’re in the right place when you see those golden yellow flakes in ample supply, mixed in with the other condiments as if it was no big deal. Though the cheese and sour cream toppings are out, raw onions are always a good choice to add crunch and cut through the richness of any of the luscious, rich stews. Don’t forget to finish the meal with a side of perfectly crisp garlic bread, satisfyingly greasy in all the right ways.
One constant, at least, is dessert. Dairy-free Rice Pudding is served chilled year-round, spiked with unexpected flecks of citrus; a zesty contrast to the predictable cinnamon-spiced approach. Fruits may vary, but expect soft stewed apples or simmered raisins in most cases. Dive in with an open mind and don’t sweat the details. As promised by the restaurant’s name, it’s easy to fall in love with.
1761 Alcatraz Ave.
Rarely do New Year’s resolutions resonate with me. Striving to improve one’s health, wealth, or general shortcomings are admirable goals, but the annual effort always feels so contrived. The calendar shouldn’t be the push for these efforts; as is proven year after year, that reminder typically affects change for a month, at best.
2017, however, already seems different. High on my list of personal ambitions is to let go of the perfection fallacy and embrace the beauty in all that is conventionally deemed “ugly.” Beauty is truly in the eye of the beholder, and I’ve found a whole lot to love in the trend towards buying otherwise unloved, ugly produce. Lemons with blemishes; apples that are too small to meet a buyer’s standards; gnarled carrots that refuse to stand up straight. Otherwise delicious fruits and vegetables are discarded in favor of their immaculate, but often tasteless, brethren.
Imperfect Produce is making big waves in the supply chain to change all that. Delivering boxes on demand directly to consumers’ doors across the bay area, they’ve only been in operation for a little over a year and have already rescued well over 750,000 pounds of otherwise wasted food. Those numbers are no small potatoes (although they have plenty of those to share, too) and promise continue growing at a rapid pace, as they’ve recently announced plans to expand into Los Angeles.
This is where I need to go off script and say that this is not a sponsored post and I did not receive anything for free. I was simply inspired by the mission of this once-small startup, and am beyond thrilled to spread the Imperfect Produce appreciation. When I realized that their warehouse was just a short walk away, I high-tailed it out there to see where all the ugly goodness comes from, and I was welcomed with open arms.
Browsing through the line of workers busily packing food into their designated compostable boxes, the real tragedy is that among the immense stacks of produce, I could hardly pick out any truly unsightly specimen within. Perhaps it’s a case of excess supply or insufficient demand, but some of these were truly stunning edible gems, deemed unfit for sale for reasons no ethical eater could comfortably stomach.
Resolve to do more for the local community, your diet, and your bank account by simply eating uglier. You’ll spend a fraction of the cost that these fruits and vegetables would otherwise command at conventional grocery stores, and better yet, you’ll skip the lines at checkout. If that’s still not enough to convince you, go ahead and take 50% off your first box with the code “SPOON” at checkout. Pick exactly what you want from the current seasonal offerings and trust that no matter what it looks like, it will always be brilliantly fresh and delicious.
The delivery range is limited to us lucky Californians at the moment, but I think the overall message is one we can all get behind for the coming year. Celebrate all of life’s imperfections, no matter what form they may take.
Little Free Libraries are community-run and supported book sharing outposts that are popping up across the nation in mass numbers. The best map for finding these resources in the bay area is one created by an unaffiliated individual who lists all libraries, “official” or not. For more information about the movement, visit LittleFreeLibrary.org.