Finch’s is one of those places that you go to for lunch with your ex-lover, or your little sister, and sit there having a nice chat while eating a beautifully constructed sandwich. The decor is delicate and feminine and antique, like your great-grandmother’s house – kind of falling apart but lovely and full of classic wood. It’s such a beautiful spot, and it’s staffed by softspoken, well-dressed, and good-looking people. Finch’s is a lunch restaurant, so it’s only open ’til five, and there’s almost always a lineup – especially during prime lunch hours – and it’s very difficult to get a table, but if you can, it’s well worth it.
There is only one vegan option at Finch’s. It’s not listed, but if you ask at the till, the staff invariably knows. If you’re not vegan, you can eat pears and brie, or cured meats, but for us herbivorous types, they make a sandwich with ripe avocado, fresh greens, toasted walnuts, red onion, and tomato. It’s a version of their “full vegetarian” sandwich, but they replace the cheese with walnuts and the dijon-mayo with olive oil and balsamic vinegar. The result is a delicate and fresh sandwich, full of flavour, not heavy or overwhelming in any way, but enjoyable to the last bite. And the atmosphere doesn’t hurt.
St. Francis Fountain
Kaylie: Soyrizo Burrito, Malloreigh: The Toasted Vegan.
The second I walked into St. Francis Fountain I was happy solely due to the well designed interior and light rays coming in through the windows. I felt as if I was back to the past and should have slicked back hair, trousers, and a white t-shirt with the sleeves rolled. Unfortunately Southwest Airlines lost my luggage, but that’s besides the point. What’s important is the food right?
I was delighted to eat but once again was wounded by the atrocious construction of a breakfast burrito. I guess that’s what I get for ordering a burrito in The Mission from a hipster cafe. My burrito was tofu and soyrizo wrapped in a tortilla. That’s it. I did get bland beans on the side and if I recall correctly a few potatoes, but honestly where’s the vegetables? The saving grace for this dish was the ranchero sauce which definitely added the only distinguishable flavor on the dish. With this being said I would definitely go back for the cute servers, retro atmosphere and a plethora of vegan options available. Maybe I just had bad luck? Malloreigh will tell you… her sandwich was wonderful.
Bon Chaz on Facebook
Vegan Sandwich and Carrot Ginger Soup. $6.50 combo. $3.95 for the Sandwich.
Sandwich Contents: Hummus, Tomato, Lettuce, Cucumber, Sprouts, (Avocado).
Upon entry to the bakery I wasn’t surprised in the lack of originality in the decor because it just opened. I was reluctant to order a sandwich from a new restaurant full of smiling new employees that were just learning the ropes, but to my delight the employees knew about their explicitly vegan sandwich. That’s right…. it’s called a vegan sandwich! Not a vegetarian sandwich or veggie sandwich, but vegan sandwich! Wow!
Cha-Ya Vegetarian Japanese on Yelp
Taku-Sui with Dengaku Combination Plate for $20.50
The Dengaku consisted of a block of uncooked tofu, round of broiled eggplant and cooked shiitake mushrooms with a ginger miso glaze.
The Dengaku vegetables were wonderfully prepared, but horribly bland without the sauce. The sauce on the other hand was awfully overpowering and tasted as if they has put a spoonful of miso paste on my dish. The dish could have used some more thought, especially for the price charged. To have a completely successful dish, flavour and preparedness of your vegetables must fuse superbly. To fail miserably in one of these areas and decide to still charge $10 for the plate while singeing my taste buds with miso paste slightly offends me. I know I have high standards, but I am paying for my dish and this was only worth about $4.50 at the most.
For a little while, Kaylie and I have been trying to perfect the stacked breakfast, reminiscent of an eggs benedict or florentine. This was one of our successes. Here’s the recipe for the “egg” patties – these work really well in breakfast sandwiches as well.
This was so simple. Kaylie quickly marinated (more like “tossed”) whole green onions in soy sauce, and then we grilled them – straight on the barbecue, though it’d work just as well wrapped in tinfoil, if your grill is saturated with meat or something. We served them with grilled mango slices – the mango was slightly less than ripe, which helped it hold together without too much loss of juice. This is a great side for your summery grilled meal.