Wordless Wednesday: Winning Friends with Salad

Little Gem Salad from Millennium

Homemade Tofu and Peach Salad from Sound & Savor

Something Healthy Salad with Fried Vegan Egg from The Butcher’s Son

Fattoush Salad from Saha

Next Level Cobb from Next Level Burger

Buddha Bowl from Paradise Park Cafe

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Son of a Butcher

Snaking past the illuminated case of thin-sliced meats and artisan cheeses, spilling out the door and onto the sidewalk, the line is already at least 15 deep, and it’s not even noon yet. Any respectable food establishment in downtown Berkeley will inevitably experience the usual lunch rush on any given day, but The Butcher’s Son is guaranteed to be more or less a mob scene no matter the hour. After a year and a half of slinging sandwiches to these hungry hordes, their popularity shows no sign of waning, nor the excitement from dying down. Eavesdrop on the masses already tucking into their oversized sandwiches for encouragement to endure the wait; exclamations of deep, primal joy echo off the walls, speaking louder than any formal review.

Salads and fried snacks round out the menu, but make no mistake, it’s all about the sandwiches here. Overstuffed with plant-based meats and dairy-free cheeses, these generous assemblages transcend the boundaries separating vegans and omnivores. Scores of staunch meat eaters have been shocked to discover that this old school deli is entirely flesh-free, even after devouring a full meal. There’s a certain finesse to the casual fare that reveals dedication to the craft that can only come from passion and attention to detail.

Each towering creation is a feat of culinary architecture. The Fried Mozzarella & Meatball could comfortably satisfy two diners, and the Roast Beef Reuben piles on thinly shaved beefless slices and sauerkraut with the same enthusiasm.

Bestsellers include the BLAT, a classic combination of bacon, lettuce, avocado, and tomato, straight to the point and sure to satisfy any nostalgic cravings. It’s tough to leave without ordering the Pulled Pork though, a saucy, smoky barbecue sensation that’s crowned with tender strings of caramelized onions and creamy coleslaw.

Groaning, straining within the confines of one’s previously well-fitting pants, it would behoove the average diner to reach for a takeout box early on. Resist the temptation of cleaning the plate, no matter how strongly the urge strikes. Besides, there’s still dessert to consider. Don’t overlook the pastry case, stocked with a rotating selection of pies, cheesecakes, cookies, doughnuts, cannoli, flaky croissants, and all variety of other sweet surprises. Just in case you need a meaty fix throughout the week, cold cuts and cheese are sold by the pound, right alongside house-made sour pickles.

Come hungry and early to secure a table, especially for the epic weekend bunch menu. This isn’t your average delicatessen, but the overall experience wouldn’t lead you to think it was any different.

The Butcher’s Son
1941 University Avenue
Berkeley, CA 94704

Best of the Booch

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.

The guide is available for free at Lento Market in Echo Park and can be shipped anywhere in the US for a donation of any amount to Farm Sanctuary. Stay tuned for the digital version, coming soon!