Delightful Dining in Bloom at a Quaint Cafe on Pico

I was ravenous, so I skipped the salads, chock full of organic produce, whole grains and sprouted sunflower seeds, and went straight for the hamburger and fries! Made with all natural beef on a whole grain bun, it came with green aioli, which made a great dipping sauce for the fries.

My mom kept it light with a cup of vegan spinach soup and mixed green salad. Both were tasty and satisfying, but both were also under-salted. We washed it down with their tap water, which is infused with cucumber. This must be the new lemon because the very next restaurant I dined in served cucumber-infused water, too.

Because it sounded exotic, for dessert we tried a raw vegan “cheesecake” made with almond milk. It was pretty, and certainly interesting, but not very sweet and nothing like a proper cheesecake. It was really a frozen almond milk pie, with a layer flavored with blueberries. Luckily, I am not a vegan, so I got to enjoy the chocolate coconut cupcake we ordered.

Time for a Second Trip

After chatting up our server, we learned that they do not have a beer and wine license, so you may bring in your own wine at no corkage.

I quickly made plans to return. The evening was more pleasant than I anticipated. During the day it is loud, bright and bustling, but at night it is dim, cozy and serene.

As well as the salads, sandwiches and regular entrees, after 5 p.m. they serve pizzas. We went for the most unusual: fresh mozzarella, butternut squash, sage and blue cheese. Baked on a nice, thin crust, it didn't last long once it hit the table.

A Little Microwave Support

For my main course, I had the chicken mac ‘n cheese. It came absolutely piping hot (a clear sign of microwave heating), made with whole wheat pasta and thin strips of chicken. It was rich and comforting, although a bit under-salted like everything else.