Written by: Rich Terepak Sr.
Date: November 1, 2019
Most menu choices are vegetarian and made with produce from the Cincinnati grower 80 Acres Farms. The greenhouse there produces year-round in a controlled ecosystem consistent with what Sow Plated owners John and Sunny Fahlgren consider their guiding principle of sustainable, organic food that promotes wellness.
What we consumed checked every box.
Our party of six enjoyed lunch at the chef’s table, where we met one of the chefs who served us a large plate of charred Shishito peppers accompanied by a highly spiced sriracha aioli and smoked sea salt.
The Mediterranean Salad was a sizable combination of roasted vegetables with Kalamata olives, ancient grains, fresh mint and pesto. The Cashew Mac combined penne pasta with herbs and spring peas tossed in a cashew paste.
The Mediterranean Salad was a sizable combination of roasted vegetables with Kalamata olives, ancient grains, fresh mint and pesto. The Cashew Mac combined penne pasta with herbs and spring peas tossed in a cashew paste.I indulged my paleo urges with the terrific Sakura Wagyu Beef Burger topped with smoked Gouda, Dijon and micro greens. Meat options included a tandoori chicken served with purple potatoes, brussel sprouts and fresh mint.
The menu offers a plant-based burger with avocado, tomato, red onion and vegan aioli. The Shitake mushroom soup with carrots, bok choy and faro imparted a heavy, earthy flavor. All items were exceptionally fresh with bold, full flavors. Prices ranged from $10 to $17 for main courses.
A good number of wines are available as well as several special cocktails and an array of non -alcoholic beverages, including excellent cold-brewed coffee; Lover’s Leap iced tea and the 80 Acres Farms greenhouse press of celery, kale apple, cucumbers and ginger was also a winner.
The extensive menu will lure you back to sample the creative starters, salads, bowls, entrées, desserts and beverages. The menu will change to offer seasonal dishes in keeping with the pursuit of field to fork.
1625 Lane Avenue, Arlington.
Sunday – Thursday: 11 a.m. – 9 p.m.
Friday and Saturday: 11 a.m. to 10 p.m.