From Our Editors
Tonya Beaudet was perplexed when a strange sign appeared on the door of her favorite restaurant in 1980. Before long, she deduced that “Here today, gone to Maui” meant that its surf-crazy owner had traded California’s waves for those of Hawaii. Filled with visions of organic feasts, she scrambled to buy the shop, otherwise known as The Spot Natural Food Restaurant. House-made vegetarian fare has ruled the menu for more than 30 years, transforming Tonya into a meat-free eater and converting unabashed carnivores into legume lovers. Sautéed mushrooms and onions crown the restaurant’s veggie burger, whose blend of beans, seeds, and soy cheese the Travel Channel deemed “jam-packed with flavor.” Brown rice and whole-wheat tortillas lend wholesome goodness to hearty burritos, savory garden omelets brim with seasonal produce, and organic ales and purified water refresh palates between bites, preventing diners from plunging into the nearby ocean. To accommodate a wide range of dietary needs, the kitchen can prepare meals without wheat, dairy, or sugar. Tonya and crew’s cookbook helps diners recreate their favorite dishes at home, using healthy ingredients such as garden-grown veggies and raw agave.
Help us improve this page
Is this your business? Claim this page