Gail Doherty with a hot tray of “magic cookies,” made with pecans, chocolate chips, carrot and coconut. Below, she and employee Allison Kennedy work quickly to fill orders during the lunch rush. (Photos by Danielle Tepper. Click to enlarge)
By DANIELLE TEPPER
Smaller than many suburban living rooms at just 900 square feet, the cozy East Front Street restaurant caters to a mix of regulars, pilgrims and the just-curious, serving up hearty dishes along with answers to some burning questions:
Is it more expensive to eat vegan? How is protein supplemented? What does tofu taste like?
Were not bringing you in with any kind of dogma,” said co-owner Gail Doherty. “Theres no agenda other than serving you some yummy food while maybe squashing some stereotypes.