Toro Bravo: Behind the Scenes at one of Portland’s Finest

Up until last week, I had somehow in my 4.5 years as a Portland food blogger not yet made it to Toro Bravo, one of Portland’s most notable dining establishments. In all fairness, I had made two prior attempts and with a two hour wait time, I had decided on other options so as not to risk getting my blood sugar too low and becoming a potentially unpleasant dining companion.

Several other bloggers/media folk and I had the fabulous opportunity last week to be taken on a tour by Chef Gorham of Toro Bravo behind the scenes, experience the new standing tapas bar and to be treated to an impeccable tasting menu and pairing. After that, yes, I just might wait two hours to come back…as long as I have a snack right before.

Photo Feb 25, 5 37 33 PM
Portland Gin & Tonic: Aria gin, house tonic, lime shrub, hibiscus berries

Upon arrival, we were greeted with this fresh and delicious Aria gin and tonic to compliment some unique tapas.

The first of the tapas were “Spanish Kisses” in which the olives undergo some molecular gastronomy to be turned into mini balloons that pop and burst with the briny olive flavour once they touch your tongue.

Manchego pillows with jamon, caviaroli piment d'espelette
Manchego pillows with jamon, caviaroli piment d’espelette

Absolutely delicious. Such unique and scrumptious tapas, perhaps even the best I’ve ever had. Yes, I said that.

After sampling the tapas, Chef John Gorham guided us downstairs to see where all the magic is made- not just for Toro Bravo but also for his other restaurants, Tasty n Sons, Tasty n Alder and Mediterranean Exploration Company. And as one would expect, there was a whole lotta meaty action down there.

I’ve gotta say, I definitely gain a further appreciation for the dining experiences I have when I get to see all the behind-the-scenes work that goes into it whether it be learning about the experiences the chef(s) had which inspired a certain dish or method of cooking or getting to watch all the cool kitchen gadgets they’ve got in action.

After the grand tour, it was time for dinner…little did any of us know just how much of a treat we were in for.

 So much deliciousness; everything was so impeccable that I can’t even designate which dishes were my favourites. The Charcuterie Board at Toro Bravo is impressive, not your typical couple slabs of meat and bread deal but a generous arrangement of specialties such as rich and creamy duck liver mousse terrine and dates stuffed with foie gras. Definitely cool to know that a lot of those meats were cured just downstairs!

Then there were the clams, I for one am admittedly not a huge fan of clams as the texture kind of irks me. However, if you ask any of my tablemates, I was practically licking this bowl clean thanks to its rich, tangy tomato sauce. Another big standout was the Canelone Catalan, perhaps due to the fact that it contained a bunch of my favourite ingredients (lots of cheese, black truffle and chicken). Definitely the creme de la creme of comfort foods.

And, don’t think Chef John Gorham let us leave his establishment without dessert. Funny enough, while on the tour downstairs, pastry chef extraordinaire Carrie Merrill (formerly of Urban Farmer and Departure) and I mutually recognised each other from Instagram. Sure enough, she is now the Pastry Chef for the Brave Bulls and was debuting her first dessert at Toro Bravo to us.

Carrie's blood orange olive oil cake with spiced chocolate cremeaux and olive oil ice cream
Carrie’s blood orange olive oil cake with spiced chocolate cremeaux and olive oil ice cream

As was expected, Carrie’s dessert was impeccable and an appropriate finale to such a splendid supper. If you’ve ever tried a dessert at Departure or Urban Farmer in the past couple of years, chances are Carrie concocted it and that it was beyond delicious. This olive oil cake was light and sumptious and beautifully complimented with some hidden blood orange, a dollop of olive oil ice cream and an accent of chocolate. So stoked to see what else Carrie is going to be bringing to the table in the coming months!

Alright folks, well if the above food porn hasn’t tempted you to try Toro Bravo then I’m not sure I could trust your taste buds. Check out their mouthwatering tapas menu and head on over to this NE Portland gastronomical landmark for your next date, birthday, girl’s night or supper out on the town.

A humongous thank you to Chef John Gorham, the fantastic staff at Toro Bravo, and the lovely ladies of Little Green Pickle for hosting such a wonderful Wednesday night at one of PDX’s finest.


Portland Food Adventures: A Night at Ataula

Ataula is about five minutes from my office. It’s a small, slightly hidden restaurant right off NW Thurman on NW 23rd Place across the street from the Food Front Co-op. I’ve heard rave reviews about this tapas spot- from both the press as well as my boss, who himself is a regular; yet for one reason or another it was not until last night that I made it in to experience the culinary prowess of Chef Jose Chesa myself.

Open Kitchen
Open Kitchen
Gorgeous wraparound bar
Gorgeous wraparound bar


Chris Angelus, of Portland Food Adventures informed me that this event still had space last week, and given that Ataula has been on my “To Eat” list for some time now, I decided to spring for the seat. Portland Food Adventures creates events at various restaurants 1-3 times per month where you can fully experience and immerse yourself into this city’s remarkable culinary landscape through private multi-course meal and drink pairings guided by the chef themselves. In addition, the chef selects three restaurants that they personally like to frequent in Portland that guests receive gift certificates to at the end of the meal. Sounds pretty awesome, huh? This is the third time I’ve had the honour to be invited to such a fantastic event- for posts on my other two times you can click the links below:

Hokusei- June, 2013

Grassa- June, 2013

Anyhow, on to Ataula! I arrived last night at 6PM sharp, which was a remarkable feat given the slush-fest that Portland still is. While I knew Chris would be in attendance, I was also pleasantly surprised to run into (and be seated with) Heather Jones (of Heather Jones Consulting) and Lisa Hill (of Lisa Hill PR). I’ve attended several events in the past hosted by Heather’s and Lisa’s clients so as usual, it was fantastic to share a meal with them.

Upon arriving, I was greeted with a much much needed cocktail:

Warmed cachaca, hibiscus, lime/lemon juice, citrus bitters
Warmed cachaca, hibiscus, lime/lemon juice, citrus bitters

This cocktail was absolutely delicious; and even better that it was warmed- as big of a hot toddy fan I have become, I think I would choose one of these any day over it. And in case you’re wondering, it was created by the ever so talented mixologist, Angel Teta (who was formerly at Raven and Rose).

The Menu for the night
The Menu for the night

Prior to the first course, we were given an amuse bouche of a chorizo lollipop stuffed with goat cheese, some grilled bread with olive oil and sea salt, and an apertif- this one a vermouth soda mixed with some angosutra bitters and salt:

And voila, the first course:

Course 1: Remolacha + Queso Fresco: Pickled beets, organic greens, tarragon-house made ricotta, walnuts, asian pear, kale chips
Course 1: Remolacha + Queso Fresco: Pickled beets, organic greens, tarragon-house made ricotta, walnuts, asian pear, kale chips

The salad was a fantastic starter course- fresh and full of textures. I was particularly enthused about the candied walnut addition- reminded me a bit of the sunflower seed brittle that Imperial uses in their kale salad.

Prior to the second course, Chef Jose (who by the way was Eater’s 2013 Chef of the Year) came out to tell us a little bit about himself and the purpose of Ataula. Chef Jose was raised outside Barcelona and has worked and lived in several major cities around the world, but him and his wife recently decided to make Portland home. He describes the cuisine of Ataula as “Spanish Catalan cuisine with a modern twist.” As for the name of the restaurant, Ataula is loosely derived from the French term “A table,” meaning, “at the table,” meant to invite customers to come in and feel like they’re part of a family. The ambiance and service is definitely spot on to that mission and many of the dishes on the menu are indeed served family style to encourage a meal of sharing and social interaction.

And, onto course 2!

Mini Rossejat Negre: Toasted noodles, calamari, squid ink, sofrito, harissa aioli, parsley oil
Mini Rossejat Negre: Toasted noodles, calamari, squid ink, sofrito, harissa aioli, parsley oil
Mont Marcal, Brut Cava Reserva, 2010
Mont Marcal, Brut Cava Reserva, 2010

The toasted noodles was definitely a fascinating dish; I was definitely a fan of the melange of flavours and textures ranging from crunchy to chewy to meaty. The harissa aioli also gave it a touch of subtle heat.

Moving onto Course #3, one of the more well known traditionally Spanish dishes: Paella

Paella Ataula: Bomba rice, prawns, mussels, calamari, clams, saffron picada, lobster fumet
Paella Ataula: Bomba rice, prawns, mussels, calamari, clams, saffron picada, lobster fumet
Valdespino Fino, Inocente, Single Vineyard
Valdespino Fino, Inocente, Single Vineyard

The pairing with the Paella was a type of sherry; rather potent but a suitable matching for the dish. I personally am not a huge rice person, but I enjoyed the paella- it reminded me a lot of Cabsa, a traditional Saudi dish made from rice, vegetables and meat then served family style. Plus, I loved the abundance of seafood.

Course 4:

The fourth course was definitely a rich one- essentially a Catalan version of canneloni, pasta enveloping tender chicken in a rich bechamel-like sauce. While I did enjoy it, it was certainly a heavy dish especially considering the abundance of rice and noodles in the menu as was. If I were to change one course on Chef Jose’s itinerary I would perhaps substitute this one with something lighter and more veggie-abundant.

And for the final savoury course…

Meloso Cremoso: Lamb shoulder, creamy rice, butternut squash, onions, cabbage, smoked bacon
Meloso Cremoso: Lamb shoulder, creamy rice, butternut squash, onions, cabbage, smoked bacon

Despite being less photogenic than some of the other courses, this may have been my favourite course of the night. I would describe it best as “beautifully executed comfort food.” The creamy rice was essentially an al dente risotto mixed with a heaping serving of tenderly braised lamb and veggies- the best possible combination of textures and tastes for a snowy subzero type of evening. Somehow, I finished the whole thing and still had room for dessert…

Xuixos de Crema: House pastry fritter, crema catalana
Xuixos de Crema: House pastry fritter, crema catalana

When was the last time I had a pastry? Probably 2012; but I would come back for this any day- this fritter is essentially a Spanish rendition of a croissant; chewy buttery stretchy dough coated in cinnamon and sugar and perfect all by itself. And yes, ate all of that too so see you all at 24 in the Pearl later tonight.

And to conclude the night, each guest was awarded with gift certificates to Irving Street Kitchen (yay one of my favourites!), Besaws and Fifty Licks! Definitely a fantastic selection of spots that I will be hitting up soon! If you’re interested in purchasing tickets to one of the upcoming PFAs, tickets are still available for the two upcoming events at Cocotte and The American Local!

And finally, a huge thank you to Chef Jose for creating such an impeccable Monday night supper experience, and to Chris for hosting!

Chef Jose and Chris
Chef Jose and Chris

Click below for:

Ataula’s Website

Ataula’s Twitter

Ataula’s Facebook Page

Ataula on Urbanspoon

Home in the HEL

It’s been a rather long time, don’t you think?

I sure have a whole lot of catching up to do in both reading AND writing, ah the burden of the internet.

I am no longer in Stockholm, but instead home in my lovely and cosy appartment overlooking the gorgeous Pohjois Satama (Northern Harbour) of Helsinki, Finland. After a nerve-kneading struggle we FINALLY have the wifi reconnected and I can show you all the adventures Marta and I have been up to!

Stockholm was an incredible nonstop food/fun/friends/family/fika-fest, but I’ll do those posts later because there is FAR too much to update on! Instead I’ll start from the present!

But first, look and see what was parked in front of my building on my way home from dinner tonight:

A Finn with an OREGON license plate!!!

So far, Finland has been an errand-fest: Passport renewal, internet re-installation, laundry (and relearning how to use our ridiculously complicated washer and dryer), but besides that there have been a couple of meals of course

Salmon/artichoke/potato/capers salad from F8 at Stockmann

Chicken/artichoke/marinated mushrooms salad with balsamic reduction

Oh yeah…and in Finland every lunch place always has all-you-can-eat bread n butter

Stockmann is Finland’s largest department store and it’s 10 or so stories sell absolutely everything you can possibly need whether it’s luxury salon services, Burberry trench coats, washing machines or trendy world class coffeemakers. The top floor also features an 8-restaurant complex comprised of a cafe, bar, sandwich buffet, sit-down restaurants, ice cream/desert bar, and Asian Wok/Grill/Salad gourmet food court.There is also an ENORMOUS grocery store at the ground floor which would make the hearts of any gourmand palpitate featuring an epic and overwhelming selection of cheeses, breads, meats, and of course ice cream (try four aisles worth). And the candy/chocolate section is an entire tourist attraction on it’s own…just a small example:

We Finns have a RAGING sweet tooth…and salty one, as long as it’s in the form of Salmiakki- in other words the salted licorice that verrrrry few non-Finns are able to find palatable

Of course, since Marta and I plan to eat out as I have some business to do with my new gig at Emaho Magazine (check out my first article HERE) we couldn’t pick up too many groceries, but you know…just the essentials:

…And unpictured hot Finnish rye bread and Korvappusti cinnamon-cardamom buns of course

To all you fans of Siggis in the States…this Skyr is 98x more delicious and thick (and with something like 18g of protein)

Lingonberry Yoghurt!!!


For dinner tonight, Marta and I were feeling like some Finnish food with a modern twist, so we headed into town to the newly opened Kaarna Baari ja Keittiö

Kaarna’s menu featured Nordic tapas as well as some more traditional dishes; Finnish food tends to contain a lot of fish and game…as is evident on the tapas menu

We however decided to go straight to the main course:

Reindeer hamburger steak with onions and peppers, braised in sour cream with greens, tomatoes, capers, and gherkins wrapped in traditional Lappish flatbread

Absolutely delicious and not gamey in the slightest, in other words a Lapland rendition of the hamburger done right

Grilled chicken breast with potato rosti, carrots, turnips and a red wine and chanterelle sauce

Chanterelle mushrooms are quite prevalent in Finland and Sweden and as a result these beautiful local fungi make an appearance frequently in local dishes:


Well, well, that is all for tonight, I have several posts planned on the past week- all filled to the brim with fashion, food, and luxurious wedding festivities

Until then, EID MUBARAK to my Muslim readers, sadly this is the 5th year in a row I am without my family for this holiday but of course I’ll still be celebrating all the way up here in Scandinavia

What are your impressions of Finnish food? Finnish food has a rather poor reputation (as highlighted by Jacques Chirac during France’s bid for the 2012 Olympics when he insulted the British by saying the only place with worse food is Finland), but it is beginning to modernize and utilize the bounty of fresh ingredients the country has to offer in order to reinvent the traditional dishes with more robust flavours

Have you ever eaten reindeer? If not, what’s the most bizarre thing you have ever eaten?

And what’s your favourite yoghurt?

Nobody wants a cold hard egg…

Yay, so sounds like a lot of you are curious about Afghani food! I say, give it a shot if you haven’t already, especially if you’re a fan of Indian or Middle Eastern fare! Plus, if you’re in the Bay Area you’re in a lot of luck thanks to the presence of Bolani AND the fact that the largest Afghani population outside of Afghanistan is just over in Fremont!

Anyhow, now that my wisdom teeth gaps have healed for the most part, I’ve jumped right back in into the eating game (no more pudding and purees for this little muncher!)

Yesterday for lunch, my mama and I headed to our personal favourite, Taste of the Himalayas (I just went there with Emily in a post from around a month ago). Between the two of us, we have tried nearly EVERYTHING on the menu, but yesterday we decided to venture past our usual meat tandooris:

No Himalayan meal is complete without starting off with some ground chicken momos and freshly made tomato chutney

And we also got the steamed veggie momos since they are also impeccable

Rice salad: Wild rice, chickpeas, arugula/mixed greens tossed in a ridiculously tantalizing chaat vinaigrette. This may be one of the best salads I have ever had

Velvety and rich Saag Paneer- I’ve mentioned before how I am not paneer’s number one fan, but this was phenomenal and just the right texture (not rubbery at all), and it helped having the fiery, piping hot spinach, masala, and cream laced gravy to accompany the fragrant pile of basmati and burning hot oven-fresh naan

*sigh* I love Nepalese food. Now I understand why Yurop gets homesick for his home-grub 🙂

Like I mentioned in my last post eating here, if you’re ever in Sausalito DO NOT hit up an overpriced waterfront tourist trap of a restaurant, come here and get some quality dining.

Taste of the Himalayas  on Urbanspoon


Then tonight for dinner, Marta and I decided to hit up Sabor of Spain, a Spanish (duh) restaurant in downtown San Rafael. The reason? We both had gift cards to use.

When we first entered we were a little skeptical if the restaurant was even open considering the entirety of it’s space was completely void of customers (that always makes me a little uneasy admittedly…) However, a few Marinite couples soon filled the nearby tables (including a lady wearing a rather ridiculous calf-length romper with matching wedges- it was a brave attempt at an outfit but I couldn’t help but wonder why she had neglected to iron her cardigan if she was taking such a Leighton Meester-esque fashion risk)

Anyhow, Marta and I decided to split three orders of tapas:

Tortilla Patata: A yukon potato omelette with asparagus, caramelized onions, and capsicum

I of course had to pick out the green capsicum (I’m allergic), but otherwise it was alright- the egg was a bit hard for my taste and tasted rather cold (I love eggs, but am quite picky about their preparation.)

White prawns in garlic, white wine, dijon accompanied by buttered garlic bread

The prawns were quite juicy and DRENCHED in garlic, but the sauce seemed rather oily for my comfort level so I just fished the little buggers out and pinched ’em right out of their shells

Coriander and cumin crusted chicken skewers with sauteed spinach

It was okay, now that I am typing out the menu description, I don’t really recall tasting any of the supposed cumin and coriander. Hmmm?

Conclusion: So-so. We’ll be back because we still have dough on our gift cards but in my personal opinion the food was nothing special. Maybe that could also be that I can’t help but compare Tapas places to Andalu (in San Franicsco) or the Portland superstar of Peruvian dining, Andina.

Sabor of Spain on Urbanspoon

How long did your wisdom teeth recovery take?

Do you tend to try new restaurants or gravitate to old favourites?

What’s your reaction to over-oily sauces (no seriously, legit question)?

San Francisco: Andalu

I believe I mentioned in a prior post that when I come home to Marin, I tend to have a much less bustling social life and trendy happy hour schedule. However, considering this time I am only home for a week, I have managed to be busy enough to have to retweet clever diatribes from those I follow via Blackberry and to have to forego my regular “funemployment” schedule from Portland (meaning sleeping as late as I want and then taking five hours to rise/blowdry/exfoliate/outfit-test). Now, it basically means I have to put on one outfit and just hope it isn’t a fail…

…it’s good practice though for my career power-woman paparazzi-escaping future.

Anyhow, last night I managed to meet up with two of the most beautiful women I know, two ladies who I try to ALWAYS make a point of seeing when I hit the Bay (unfortunately the third, Adrienne was not there so I did not get to see her lovely lil visage this time). Bethany, Liz, Adrienne, and I all met by fate two years ago and have managed to keep in touch and get together each time at least two of us are in the vicinity. Bethany is a hot, ridiculously fun, fashionable, and down to earth about-to-be-famous San Francisco lady with a fiery mane of curls and the most gorgeous eyelashes humanely possible. Liz is a sexy stylish Belvedere-bred siren who can crack a wit-infused joke and rant about hipster culture with me like NO OTHER. In other words, I ADORE spending time with these women and LOVE them even more

Last night, Liz and I hit up the Upper Haight in San Francisco to fetch Bethany from her trendy-mama apartment (with a bed to die for) and we headed to a chic tapas jaunt, Andalu in the Mission district (which is a very very much hipster-laden part of SF if I may add) for some small plates and good times:

Rocket, fromage, beet salad with a light, delectable dressing

Ahi Tuna tartare mini tacos with mango salsa: Delicious

Gremolata Fries

Beef Carpaccio with capers, aioli, grana, wild mushroom

Shrimp Pil-Pil with a garlic/red pepper/lemon juice/AMAZING sauce & grilled bread (x3…we each got one)

The food was incredible, I’m a huge fan of tapas/small plates/shared meals- it definitely brings more variety and a non-binding opportunity to try something you normally wouldn’t. ABSOLUTELY coming back to Andalu in the near future.

Andalu on Urbanspoon

It was also such a treat to spend time dishing, laughing, and catching up with these two beautiful ladies who I am so grateful to have in my life.

Do you prefer your own dish/meal or sharing dishes with your dining companions?

Favorite places to eat in San Francisco?

Right Now: Musings From a Seven Year Old Sara

TGIS…and a sunny, gorgeous, sixty-eight degree S if I may add

Another week put under the ground, the next being my last week of college classes EVER, and the one after that being my graduation.

Honestly, where does time go?

When I was seven years old I invented this philosophy which turned out to become incredibly useful in times of stress, seemingly endless agony, and when I was sleeping on dank stained sheet wood planks in mold and mosquito-infested huts in the hills of Karnataka, India (see photo below for proof):

What was that philosophy? I like to call it Sara’s “Right Now,” philosophy; allow me to explain:

Right Now you are reading this sentence?

But right now you are reading this one…remember how it was right now when you were reading the prior sentence? Therefore “Right Now,” is eternity…every moment in your life, every nanosecond, experience, sensation, emotion has at once occurred in the “Right Now,” and time is constantly moving and changing so if “right now,” is unsavoury to your personal palate it is comforting to know that it will pass.

It’s absolutely beyond the valley of craziness to realize that the “right now” of graduating college is almost upon me, I still recall “right now,” graduating high school in my black DVF-esque Miss Sixty dress with the first and only case of sunburn that has ever imposed on my skin. Crazy, crazy, crazy.

Despite having a thesis to finish, I have been trying to savour each of these last days and moments- the last week notably has involved both work and play, in the forms of thesis revisions and meaty happy hours with good friends in the Pearl District, the best by far being Andina:

Beef Heart Kabobs with Salsa (x2 orders)…the happy hour price was $10 (normally $20)

Absolutely SUMPTIOUS Peruvian chicken kabobs with salsa…also $10.

Bread with quinoa and salsa trio

Chicken-stuffed mini empanada from the Chef

‘Twas a lot of meat for the three of us- Yurop, our Peruvian friend Manuel, and I…however we polished off 17 of the 18 skewers with Yurop asking for a box to take the remaining beef heart skewer home with him (I think he ended up giving it to Naz after we watched the enchanting senior thesis project play she co-directed)

Andina on Urbanspoon


Alors, it’s the weekend and it’s beautiful outside so I’m going to start my day so I can hopefully catch some Vitamin D before the rain returns tomorrow.

What are your musings on time passing? 

Two weeks of Munchtastic

If you’re a hardcore food geek, Portland is most definitely the place to be. Whether it’s the hoards of food cart hoods, conceptual restaurants, jam-packed reservation-shunning restaurants who make you feel like they’re doing you a favour by letting you eat in their establishment, or the homie truffle-ized comfort food brunch spots- it’s almost impossible to get too hungry here.

Lucky for me, I have a few partners in munching just as passionate about scouting out new sumptious menus and willing to wait two hours in frigid temperatures for a brunch table.

My bombshell Bombay-bred pal, Nazneen and I have started a weekly Saturday (or Sunday) brunch tradition this past month as well as a Monday-night “let’s cook dinner together pre-Pretty Little Liars/Gossip Girl” idea…not to mention that we eat lunch together every single day after our respective theatre classes.

Alas, in true foodblog form, I present to you some of the food pornography I have partaken in the past two weeks.


Greek Omelette avec spinach, sundried tomatoes, kalamata olives, & feta sided with rye toast, whipped butter, and outta this world Home Fries- Mother’s Bistro

Moroccan Chicken Hash- Tasty N Sons

Again…just look at that amazing yolk juice meshed with the harissa cream…munchtastic that’s for sure.

Frittata with caramelized onions, swiss chard, butternut squash, and feta. Absolute mouthgasm. -Tasty N Sons

True comfort food: Naz’s Steak n cheesy scrambled eggs, cornbread pancake & jalapeno butter- Tasty N Sons
Tasty n Sons on Urbanspoon
Avocado eggs benedict on a house-made english muffin sans hollandaise (je deteste le mayo…)- Urban Farmer, The Nines Hotel

The beauty of poached eggs…

Urban Farmer on Urbanspoon


Nazu’s delicious salad: Arugula, pomegranate seeds, parmigiano reggiano…with this dressing:

My delicioussss chicken dish: Grilled chicken breast, garlic, olive oil, roasted eggplant, crimini mushrooms, balsamic vinegar, tinge of tomato paste, black pepper, dried oregano, dried basil, red pepper flakes, fresh thyme. delightful.

Naz makes amazing rice…the trick- use organic basmati and add olive oil and cumin seeds in the prep.


Custom wok-fry: Lots of chicken, carrots, bean sprouts, red onion, mushrooms, bok choy, bamboo shoots, water chestnuts, zucchini, peas, ginger, garlic, sriracha, thai spicy sweet chili sauce- New Seasons Market

(tipsy photo)…Marinated peruvian chicken kebabs with some delicious salsa- Andina in the Pearl

DELICIOUS ENSALADA: mixed greens, hearts of palm, fresh cotija cheese, asparagus/seasonal veggies, some sort of seed, amazing vinaigrette- Andina.

Andina on Urbanspoon

As featured:

Mother’s Bistro

Tasty N Sons

Urban Farmer

New Seasons Market