The Chef: Hilary and Weird Fish
The Menu: A formidable feast for two, with fried pickles, seitan buffalo wings with vegan ranch dip, a farm-fresh salad enlivened with orange and white carrots and Chioggia beets, and a deconstructed "Caprese" with heirloom tomatoes, crispy basil, and seasoned tofu.
The Goods: A mere two blocks from the VNHQ lies Weird Fish, a tiny eatery that has been a longtime favorite of local vegans for its impressive array of meat-free options. A friend of mine, Mark Amezquita, recently became its head chef, and treated me and my friend Jackson to a few favorites—and off-the-menu creations—during my Wednesday lunch hour. We started with the requisite "buffalo girls" and "YoYos", made with spicy seitan and crispy super-dill pickles, respectively.
Next, we were presented with the aforementioned gorgeous—and very colorful—salad, overflowing with tasty beets and carrots, fresh from Roshambo Farms, followed by the refreshing but hearty tomato-basil-tofu creation pictured above. It pays to have friends in high places. Want to rub elbows with some of your favorite chefs? Pick up a ticket to the VegNews Book Bash with Spork Foods, where you can celebrate the launch of Spork-Fed with the authors themselves on the VNHQ's very own rooftop deck.