The East Front Street vegan eatery, created ten months ago by Red Bank returnee Gail Doherty and new partner Tiffany Betts, was called out for dishes “served with an easygoing air.”
From the review, by Kelly Feeney:
The owners goal is to have a mostly organic menu that is familiar and comforting, said Ms. Doherty, but also has an ethnic mix of flavors.
Twists on the familiar include a Philly seitan cheese steak ($12) and an earth burger with a tofu, sunflower seed and brown rice patty ($11). As for more exotic choices, an Indian plate combines curried tofu with chana masala (a chickpea recipe), rice and sautéed vegetables and is served with chutney and papadum ($14).
What the menu calls live foods are raw, meaning not cooked to more than 108 degrees Fahrenheit. For example, the live lasagna is thinly sliced zucchini stuffed with pesto, nut cheese and sun-dried marinara sauce ($14).