We admire Chipotle restaurants for its sustainable approach to food. Now we know how the revolutionary “slow fast food” company’s approach to its people sustains its success.
Everything at Lucha is thoughtful. From the multitude of gluten-free options (everything on the menu can be made gluten-free except the flour tortillas) to the fresh, steroid-free, hormone free- Red Bird chicken to homemade salsas to the assertive lack of hydrogenated oils and lard, every aspect of Lucha was a home run.
Have you been to Harbor Cafe yet?
If you answered no, stop reading. Go to 535 7th Ave. Santa Cruz, Ca and order the fish tacos and 2 Bloody Marys (or, go on Fridays and get bottomless mimosas!), then come back and finish reading why it’s my favorite restaurant.
Well, I could spend an entire post writing about how much I love their food and the fun loving atmosphere, but instead I’m just going to tell you how excited I am that Whitney and I were asked to plant a vegetable garden for their restaurant!
A recent study discovered that the calories listed by many popular chain restaurants in the United States and in frozen processed meals sold in the grocery stores are understated by [ … ]
You may have read, especially from various press releases, about this restaurant claiming to “green” or “sustainable” or that chef doing “farm-to-table” cuisine. Now don’t get me wrong. I am [ … ]
Recently, I wrote a piece for Eat.Drink.Better about culinary greenwashing, titled Just Add Eco-Friendly Detergent and Rinse. Just when you thought it was safe to good back in the water [ … ]
My husband recently turned 30, and to celebrate the momentous occasion, we treated ourselves to a dinner at our favorite restaurant, Millennium. The all upscale San Francisco eatery frequently wins [ … ]
We northern Midwesterners tend to be humble cooks. Too often we don’t view our everyday fare as anything special. As a born and bred Midwestern gal, I sometimes fall in [ … ]