Lathered in olive oil, lemon and lime juice, salt and pepper and a touch of honey, the wood-oven carrots from Parma Italian Roots are slipped into the heat and kissed by mesquite flames.
Every now and then a breakfast dish – even a vegetarian breakfast dish – comes along that steals your heart and satisfies your longings. To wit: Hearth ‘61’s vegetable hash.
When chef-owner Chris Gruebele designed Verdura’s menu, he sketched a picture of what would become the restaurant’s popular General Pow Cauliflower.
The Parlor’s seasonal vegetarian sandwich is fresh and delicious.
