Haritna Restaurant’s menu of regional Middle Eastern dishes plots out an exploration of international edibles accompanied by fresh bread baked in house. Twin skewers support the Kifta kebab’s seasoned ground beef mixed with juicy onions and leafy parsley, and the skewers can be recycled into jumbo toothpicks or extra crossbow bolts after the meal ($8). Insatiable incisors tear into the house-specialty barbecue chicken, a charbroiled half chicken delicately marinated to sport an appetizing tan while luxuriating on a beach of basmati rice ($8). Chicken-kebab and falafel sandwiches ensnare their respective ingredients in a doughy cell made out of a french roll, a pita, or sourdough bread ($5.50 each). Plunge slices of Haritna’s bread into a pristine pool of hummus ($3/small, $5.50/large) or fool, a combination of fava beans, garlic, and lemon juice mixed by an august clown ($3/small, $5.50/large). Harnita's also make sweets such as knafeh, shredded dough stuffed with cheese and syrup ($3.50), and harisseh ($1) in house.
Every pizza at zpizza is freshly prepared, hand thrown, gently coaxed into the oven using soft birdcalls and pheromone trails, and fire-baked to crispy perfection. The dough is prepared fresh daily from 100% certified-organic wheat, and z is also happy to offer certified organic and gluten-free crusts, sating the pizza desire of the allergic, dieters, and wheat sympathizers. Toppings include award-winning Wisconsin skim mozzarella, MSG-free pepperoni, certified-organic tomato sauce, additive-free sausage, and fresh produce. Try a large ZBQ pizza (with barbecue sauce, mozzarella, barbecue chicken, roasted pepper, red onion, tomato, cilantro, and sweet corn ($16.95); or a chicken curry and yam rustica (with mozzarella, curry chicken, yam, mango chutney, raisin, and cilantro; $8.95). Vegans can delight in a small Berkeley, a vegan cheese veggie pizza (with marinara, vegan cheese, veggie burger crumbles, zucchini, tomato, mushroom, red onion, and bell pepper; $11.50), and traveling tongues can sate their wanderlust with a mouthwatering Moroccan rustica (with pesto, mozzarella, basil, roasted eggplant, feta cheese, caramelized onion, and pine nut ($8.95).
The ingredients at Spread the Restaurant don’t have much time to enjoy their life outside the garden. In fact, many of the all-organic, fresh veggies, fruits, and edible flowers that go into their eclectic entrees get dug out of the ground, plucked from the tree, or shaken out of the Jolly Green Giant’s knapsack that very day. Spread’s team is uncompromising when it comes to freshness, and virtually everything that their restaurant is and does reflects that philosophy. The menu, for example, changes every day to reflect what foods have been gathered in the garden or at the local farmer’s market that morning, rotating through such creative dishes as wild mushroom ragu, savory cornbread French toast, and white chocolate salad. But besides their freshness, the items on the menu all have something else in common; they adhere to the team’s belief in the benefits of a vegetarian or vegan diet.
A passion for fresh and organic plant-based ingredients led Mitch Wallis and Rich Robinson to open Evolution Fast Food several years ago. Dedicated meat eaters will be surprised by the vegan menu, which includes “chicken” burgers and even faux buffalo, along with sandwich wraps, and smoothies. The compact site includes a small inside seating area, a drive through, about a dozen parking spaces and shaded patio spaces for relaxed dining. The ever-popular desserts include cheesecakes, lots of cookie choices and even soft serve non-dairy ice cream that will even please the little ones. The casual atmosphere makes trying the unique and flavorful offerings at Evolution Fast Food an easy and fun dining choice.
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Bayu's chefs sauté and simmer ingredients according to authentic Ethiopian recipes, filling a menu with traditional communal dishes to be scooped up with injera bread. Diners dig into table-filling platters such as misir wot, a dish of split lentils stewed with onions, garlic, and herbs ($9), or gomen—chopped steamed collard greens seasoned with chilies and ginger ($9.50). Meat eaters hunt prime selections in sega alecha, consisting of hunks of unsuspecting beef simmered in curry-seasoned stew ($11.50). Doro wot's chicken legs and thighs simmer with onions, garlic, and boiled eggs ($11.50), and yebeg tibs marinates in black peppers and rosemary for a savory herbal delicacy dressed up with lamb ($12.95).