The Chef: Joni and Gracias Madre
The Menu: Quesdadillas stuffed with sweet potatoes and topped with cashew cheese, and a potato-corn gordita with even more cashew cheese, lettuce, and fresh slices of avocado.
The Dish: While oatmeal is a good start for breakfast, oatmeal chocolate chip cookies fail to have the same hearty morning meal effect. After scarfing one of those down with a cup of coffee for breakfast, I was famished by the time lunch rolled around, so Editorial Assistant Hilary Pollack and I feasted at Gracias Madre. The staff spent the rest of the day lounging in the sun on the newly revamped VNHQ deck while discussing stories for the March+April issue. The more time we spend out there, the more we love it, and we think it will be the perfect place for the VegNews Book Bash with the Spork Food sisters this October. Ticket sales start September 15, so keep checking VegNews.com for more details.
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