Pat and I were excited to have a new dining option! I called in advance to tell them who we were, and could they accommodate our no oil request. They were happy to accommodate us EVEN though it was only their second day open! There was a good crowd on the Friday night we arrived, and we were greeted by our waitress almost immediately, along with Chef Troy. They were prepared with a list of options for us, and their suggestions as well. We ordered a lot, because we wanted to sample as many things as possible to report back to our plant based community here in Dallas.
APPETIZERS(Table Nibbles): We started off with the Choice of Trio Nibbles with Pita: Smoked Paprika Great Northern Bean Hummus, Pineapple/Mango Salsa, and Guacamole. The hummus did have oil, but we tried it anyway. And the pita was NOT whole grain, but that should be an easy fix for them next time. Whole Wheat Pita bread is readily available around town. The trio was HUGE, and could easily serve 3-4! A great value for $12. We also ordered as an appetizer the V Eats Sushi Roll, but it was way too salty for both of us.
Soups/Salads (Fields & Orchard): The bowl of Southwest Chili was very tasty, and I could see at least three different kinds of beans, probably more! It was only slightly warm (oven heat wise), so we sent it back to the kitchen to heat it up a bit more. The seasoning and spice were perfect, not salty or too spicy at all! The Strawberry Fields Salad was simple but HUGE. At this point, the Chef De Cuisine, Chef John Mercer, came out to our table to present us with Ann Esselstyn's 1-2-3 Salad Dressing that he whipped up especially for us (3 balsamic vinegar 2 mustard 1 maple syrup). He had attended a Forks Over Knives Conference as well, and even had a Forks Over Knives tattoo! He knew where we were coming from, and we became fast friends! He promised to make changes slowly to the menu to accommodate no oil, and asked us to be patient. We promised we would return!
Main Meal (Hand To Mouth): The Beastless Burger had a bean patty option we chose, topped with guac, hummus, homemade pickles and grilled onions. Need I say anymore?!?!
A La Cart: Chopped Broccoli Salad had a strawberry vinaigrette, dried cherries, sesame and rice vinegar from what I could tell. Seemed a little too sweet for my tastes, though Pat liked it better.
Dessert(Indulgences): Cheesecake of the Week was Raspberry. We did not order dessert, but John came back to our table, bringing us one piece to share. He wanted our opinion, and even though we were so full at that point, we acquiesced, and savored each bite! A great end to a fine meal!
So when you visit VEats, be sure to tell Chef John Mercer "Hello" from his friends at Plant Based Dallas!