Seed + Salt

Where San Francisco - - Where Now -

In­stead of chick­peas, the falafel is made of quinoa. And in­stead of eggs, the frit­tata is made of chick­peas. It’s that sort of ve­gan voodoo that en­chants the guests of Seed + Salt. Just take its in­ven­tive uses of nuts in ev­ery­thing from al­mond moz­zarella to cashew crema and wal­nut chorizo. The plant- based fare em­bod­ies what they call NorCal fla­vor: sin­cere and thought­ful, hum­ble yet proud of its de­pen­dence on lo­cal sup­pli­ers. Ev­ery­thing on the menu is gluten- free and dairy- free, with no trans fats or GMOs... per­fect for any­one (with­out nut al­ler­gies).

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