Brusselin' into Fall with New Seasonal Cafe Specials!

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Arugula & Brussels Salad

arugula*, roasted brussels sprouts*, carrots*, bacon*, and feta cheese* tossed in a house-made Balsamic Vinaigrette* (sub bacon* for avocado*)

Made with fresh and organic* ingredients

Bay area is still bright and sunny, but believe it or not - Fall is here! Where in SF, you can find every coffee shop carrying some form of a pumpkin latte or pumpkin flavored item - [Including us! Try out our Pumpkin bread because it’s delicious! ]

Nonetheless, unlike pumpkin, squash, and a few of the other rustic fall fruit and veggies that we see pop up around Autumn…this October, we are all about highlighting brussels sprouts!

Brussels Sprouts used to be the underdog of the fall produce, but they are making a come back with their delicious flavor, health benefits, and versatility in dishes!

Now served at all locations are our signature Arugula & Brussels Salad & Brussels Sprout side dish.

Health Benefits of Brussels Sprouts

Rich in Vitamin C, Vitamin K, Folate, and Fiber. These tiny cabbages have a nutty sweet flavor and are great to use in salads, breakfast hashes, soups, and many other dishes!

Fun fact: If you ever thought brussels sprouts were bitter - this is due to a sulfur-containing phytochemical called glucosinolate - click on this link to read more!

Next time you’re at the market, try out a dish using them!

One of my favorite ways to cook brussels sprouts is to chop them up with a sweet onion into strips till they fill the bottom of a pan and add a bit of water and olive oil. Season with salt and pepper and let it steam till tender. Crack an egg on top and simmer till cooked and enjoy! It makes the perfect hearty breakfast and pair with toast… yum!

For a more formal recipe on a brussels sprout hash - see here . If you aren’t a bacon lover - you can always omit the bacon and add avocado on top or even toss in some red bell peppers or drizzle with lemon juice for an extra tang!