From Our Editors
Urban Picnic: A User’s Guide
- Salad: kale and quinoa salad with blueberries, tomatoes, carrots, almonds, and nori
- Soup: cage-free chicken pho with organic lemongrass broth
- Side: spicy tofu
- Drink: beet this—fresh-pressed juice made with beets, apples, lime, and mint
About The Ingredients: Chefs have produce delivered fresh each day, and they make dressings and sauces from scratch with absolutely zero trans fat. In most cases, they keep the veggies and fruit raw and unprocessed.
How They Respect the Earth: By using entirely compostable and recyclable packaging.
Inside Tip: Head to the 18th Street location on Sundays, when the Kearny Street restaurant is closed.
Press: Pop Sugar adapted the recipe for the restaurant’s kale and quinoa salad.
Pho: Vietnamese soup consisting of broth and rice noodles, often topped with meat or another protein and served with garnishes such as basil, sprouts, lime, and jalapeños.