The Chef: Colleen, Elizabeth, & Gracias Madre
The Menu: A traditional Mexican sandwich, or torta, filled with beans, avocado, grilled onions, and greens in a toasted French sandwich roll, along with a a fragrant bowl of the house Posole soup, a spicy hominy stew in an ancho-chile broth.
The Goods: It's Friday, it's World Vegetarian Day, and today marks the end of the first week in our gorgeous new office space. Life is good—so Elizabeth and I decided to venture over to the all-vegan Gracias Madre (two blocks away) for a delicious mid-day Mexican meal. And, as expected, lunch was incredible. The restaurant has a $10 lunch special, which today consisted of the torta along with a Caesar salad and marinated vegetables. It's an excellent value, especially since all the food at GM is made from scratch, organic, and GMO-free. In case you haven't noticed, we're doing HUGE giveaways over on Facebook and Twitter (one for each!) in celebration of World Vegetarian Day. Don't miss your chance to win a VeganTreats Peanut Butter Bomb Cake and a dozen creme-filled cookie sandwiches from Sticky Fingers Bakery. Good luck!
Above photo: The taco platter at Gracias Madre, courtesy of SF Weekly. The chef for today's Café VegNews post (Colleen) forgot the camera, so this is just a sampling of the delicious food!
5 comments:
This is an excellent value, especially as all GM foods are made from scratch, organic and GMO free.
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