The actual burger tasted somewhat similar to the burger I made but it was topped with all sorts of things I usually don't have access to at the same time: a ripe tomato slice, sprouts, guacamole and a chipotle aoili. Also, and this is important with burgers, the bun was quite good. You need a bun strong enough to hold the burger in place, but not too tough to be a detriment. We had the roasted garlic with toast as an appitizer (more on that later!) and split a chocolate cake for dessert. One of the parentals had a pâté sandwich which I tried and thought tasted like dirt, but then again, I think a lot of pâté tastes that way. The bottom line was that its a pretty solid restaurant and very professional for a place that could've been very granola (not that there's anything wrong with granola).
Veg Out Restaurant
646 Richmond Street, London, ON
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You must make an entry called "Corn on the Ja-Cob"
ReplyDeleteIf you leuuuh having sprouts in your burger, you should grow your own in the kitchen in jars. You can axe my mom about it, she's a tad obsessed with it. It's obviously germane to both "frugal" and "veggie" and animals can't dig it up (though I suppose they can still B&E like they do every other week.)
I am thinking about growing some stuff in doors when the weather turns bad, maybe I should look into sprouts.
ReplyDeleteRegarding the B&Es I've imported several feral wolverines which I've let loose in my house. I think it'll deter squirrels.