Green, Scottsdale’s vegan eatery, has become a favorite spot for dining out… particularly following the New Year’s resolutions of last month. I’m all about healthy dining away from home but a vicious soy allergy has long deterred me from vegan-only restaurants. My options are usually a salad… or a salad. Not so at Green. Chef Damon Brasch creatures an array of culinary delights capable of pleasing adventurous foodies and epicurean curmudgeons alike. Brasch does more than add a vegetarian spin on restaurant favorites, he elevates such classics to new heights by redefining each dish.
The Texas “Moo-Shroom” Po-boy is a personal favorite and one of three po-boy options on the menu. Portabello mushrooms are “shredded” and then slow-cooked in along with caramelized onions and peppers in an espresso barbeque sauce. In addition to the sammies, po-boys, and burger options, a variety of noodle, pasta, and rice bowls are featured on the expansive menu. True to its claim, Green certainly represents new American cuisine from Asian-infusion creations like their Apricot Miso bowl to vegan pizzas, even vegan chili fries.
If you don’t share my strange soy-allergy, make sure to save room for Green’s very own soft serve ice cream. The tsoynamis are ice cream treats certain to lock the memory of Green into your mind forever… I even considered a trip to the hospital for a bite of my friend’s chocolate monsoon tsoynami. Morgan, who works for Green, holds to the more traditional peanut butter and chocolate.
Anyway you go, you’re sure to find something delicious at Green. Oh yeah… and try the Vimto.
