Ever in awe of her grace and presence of mind, I took mental notes: carry a stuffed-to-the-gills Moleskin, decolletage when done right is classy, order a vodka martini with three olives even if it’s only two in the afternoon.
It was a deliciously (and atypically) warm afternoon, and we dined al fresco on the airy, sea-side patio at the (by my young-and-broke standards) posh Plant Café Organic. Located just north of the Ferry Building, San Francisco’s premier farmers’ market, Plant sources the choicest fresh-harvested goods in the Bay Area.
Their exceptional seasonal menu offers inspiring, innovative meals with a mind toward nutritional balance.
I began with an Avocado Salad appetizer—ruby red grapefruit, wild arugula, shaved fennel, and creamy vegan macadamia nut and black pepper dressing. I was down with that, and I devoured it (daintily).
Carolyn nibbled a delicate small salad—the MNM—featuring grilled shrimp, seasonal greens, bell peppers, spinach, sunflower sprouts, blanched broccoli, tomato, and vegan lemon-flax dressing. I ventured into less-polite luncheon territory and ordered the house-made Signature Plant Burger.
This shit’s the real deal, y’all. The blood-red patty comes from an expert combination of beets, lentils, cashews, mushrooms, and bulgar wheat. Mine was served on fresh-baked whole grain bread, with aioli, in-house pickles, and sundry fix’ns. Earthy, hearty, hefty, and filling in a pleasing way.
We countered the tipsiness from our afternoon cocktails with some oily, bright, organic, microroasted coffee from Blue Bottle. Served in a French press alongside a tumbler of grain-milk. Magnifique!!
Next time you score a little extra cash, consider heading out to the Embarcadero from something clean, green, and golly-gee-good-for-you. FUN!