The Chefs: Colleen & Frankie
The Menu: Are you sitting down? You might want to be for this. Starting at the top of the plate, you see our knock-your-socks-off mac 'n' cheese. Ms. Lisa, who's only been here six and a half months, wasn't with us when we tested this recipe for the January+February issue, and was blown away by how utterly delicious it was. As if that weren't enough, Frankie made us another round of her incredible barbecue faux ribs. They are absolutely to die for, especially since she smothers them in a smoky, slightly sweet homemade barbecue sauce. Oh, and maybe Colleen made some savory, wonderful collard greens, just to finish off the meal properly. This may officially go down as our staff's favorite lunch ever.
The Goods: Since we keep hearing great things about Souley Vegan over in Oakland, it was only a matter of time before the soul food bug bit us, and boy, are we glad it did. If there's a better way to break up the work day than spending your lunch hour gorging on the best mac 'n' cheese and faux ribs in the world, we don't even want to know about it.