Have you tried our avocado toast? It was previously our "Open Face Sandwich" before we revamped our lunch menu last year. Whole wheat bread topped with guacamole, sliced tomato and an egg omelet filled with mozzarella and sautéed mushrooms. Garnished with arugula and drizzled with...
This week, we are sharing two recipes out of Arthur Gordon's cookbook from the 80's, The Irregardless Cooks. The Cafe's tabouli and hummus are featured on a few of appetizers that have become a staple for many regulars at the Cafe. If you want to try...
Our brunch breads are always a hit - and they come complimentary with orange juice when you come for weekend brunch at the Cafe. With a little taste of savory, sweet and fruitiness, there is something for everyone to like. Stop by Saturday & Sunday...
These cheese blintzes are a staple on our Brunch menu. Arthur dedicated his cookbook, The Irregardless Cooks, to his grandmother, Lena Gordon, who inspired him "to try to reproduce her perfect cheese blintzes" - a goal, he claims, he has not yet achieved. We tend...
This week's recipe is not from Arthur's cookbook, but one that has been in demand lately. Our Vegan Champagne "Chicken" Pasta was a hit when we served it during Veganuary this year; so much so, that Chef Juan Carlos has decided to treat us with...
Spanakopita, Irregardless Cafe's Greek-inspired dish, is made with a mixture of spinach, feta, and sautéed onions and wrapped in phyllo dough and baked. It is served with a lemon cream sauce and vegetables. Most notably, it is one of the few dishes served today that...
Our next recipe from The Irregardless Cooks, Arthur's cookbook from the ‘80s, is our infamous Black Bean Soup recipe. This has been rotated on our Lunch Soup Specials since the beginning of the Cafe. Perhaps you’ll find it on the menu when you stop by. Our...
