Everyday Organic’s culinary wizards seek out chemical-, hormone-, and preservative-free ingredients from local farms to healthify mealtime with an organic menu that features light and fast eats alongside hearty sandwiches and salads. Starters encourage pre-entree nibbling on roasted-veggie dip, which perches atop pita wedges like a proud, amorphous bird of prey. Grilled, marinated tofu tumbles over tabbouleh salad, whereas provolone, muenster, and baby-swiss cheeses melt in unison inside a gourmet grilled cheese. Guests can wash down big bites with gulps of milk massaged from mature soybeans.
At the restaurant, a small service counter welcomes guests inside the cozy eatery, where chalkboards announce daily specials and sage-colored tables hover over cherry-wood chairs. White and beige walls soak up the sunlight that pours through a large storefront window, where budding local vegetables can watch their future careers unfold.
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