The Chef: Colleen
The Menu: An utterly yummy yellow Thai curry. Served over perfectly herbed rice, this filling meal featured potatoes, bell pepper, zucchini, eggplant, shiitake mushrooms, and some of Frankie's famous faux chicken all stewed in a luscious, coconut-milk-based curry. An equally appetizing salad of romaine lettuce, heirloom tomatoes, sliced fennel, and avocado balanced out the curry's hint of spiciness.
The Goods: In case it wasn't already abundantly clear, we like eating here at the VNHQ. Right around 11:30 am, each of our stomachs starts to rumble, and by noon we're ready to eat the morning's coffee grounds. The ever-present thought of lunch makes sitting down to a meal as delicious as this one even more satisfying—and keeps our dignity intact.