If there for breakfast, ignore how weird it sounds, order the "Vince"; if there for lunch/dinner, order the mac and cheese and add veggies. Read more.
A tiny vegetarian/vegan restaurant. Environmentally supportive and sustainable. Uses a cache of largely local, organic ingredients. Meals begin with Chef Colin Patterson striking a domed brass gong. Read more.
250 varieties of loose tea, chais, or black tea/matcha/yerba mate lattes. A light menu features crepes, both savory and sweet, and sandwiches of the sort that require two hands to hold. Read more.
Offers a play on Chinese cuisine with Indian spices and cooking techniques, featuring dishes such as Shredded Crispy Lamb Peking, Szechwan Lamb and Chili Mustard Paneer. Must try: Lat Mai Paneer. Read more.