Source: Vegetarian + Vegan-friendly Restaurant Opens Today

| March 9, 2011 | 0 Comments
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Source vegetarian restaurantNestled between SoMa, the Mission, and Potrero (Somisspo!), Source is a vegetarian (and vegan-friendly) restaurant offering not only a varied organic menu, but also a host of mood-enhancing and body-healing atmospheric elements.

The feng shui’ed space will feature a waterfall, custom-designed music, a special lighting system, purified air, and heated patio.

The menu will be seasonal and organic offering dishes from a wide range of cuisines. The food menu is about 60% vegan, with the only non-vegan ingredients in the kitchen being honey (used in some drinks) and cheese. Many dishes do include cheese, but they are easily veganizable. And the desserts are ALL vegan! Banana Chocolate Pie anyone?

Everything on the (reasonably-priced) food menu sounds delicious, but these stick out as particularly intriguing:

Peking Quack [faux duck] sandwich w/ soy quack, cucumber, avocado, scallions, and black sesame hoisin sauce

Crisp [dairy and fish-free] Caesar Salad with tamarind caesar dressing and sliced crispy pinole strips

Country Shepherds Pie with moo [faux beef], assorted fresh vegetables, caramelized & toasted onion, and mashed potatoes


[raw and gluten-free] Pecan Date Cream Roll

When asked about the reason for choosing onomatopoeias for the faux meat names, owner Andrew Fox replied, “We are using the animal sounds to name the foods so that no one is offended. [Also], the sounds of the animals are their voices thanking us for saving their lives.” The faux meats are not made in-house yet, but will be in the future.

The extensive menu also offers pizzas, burgers, and dosas and they will offer a whole elixer and smoothie menu, raw options, and filtered ionized water.

My hope is that they will venture into offering vegan cheeses for their dishes. While the option to veganize is lovely, it would be nice not to have to subtract ingredients and instead be able to replace them with something equally delicious. I know I tend to challenge restaurants with this request, but nut cheeses and creams are a delicious alternative that more and more restaurants are embracing (like Gather, Gracias Madre, and Gratitude). They do offer cashew mayo and embrace raw food, so I’m hoping cashew cheese is not far off? And since the intention in their faux meat names is to acknowledge the saving of animals, a move away from dairy would acknowledge the fact that the meat and dairy industry are inherently connected.

Source looks to be an exciting addition to the vegetarian family of restaurants in the Bay Area. With it’s wide range of culinary options, unique design elements, and welcoming spirit, it’s sure to fulfill you mind, belly, and soul.

Source opens for dinner today, Wednesday, March 9, at 5pm. Beginning Thursday, March 10, it will be open 11am-3pm for lunch and 5pm-10pm for dinner. They will have a happy hour at 5pm on Thursday, serving elixirs, teas, coffee, dessert and some lunch and dinner fare. They will start serving brunch on Saturdays and Sundays in two weeks. (Always excited for more vegan brunch options in the Bay Area!)

Source
Open 7 days a week, 11am to 3pm for lunch, 5pm to 10pm for dinner
11 Division Street (at the corner of Division St and De Haro St, between King St and Berry St)
San Francisco, CA
415-864-9000
info@source-sf.com

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Category: bay area, Bay Area Bites Food + Drink, dessert and chocolate, local food businesses, restaurants, bars, cafes, vegetarian and vegan

About the Author ()

Vi Zahajszky, originally from Hungary, Boston, and New York, drove across the country to San Francisco a few years ago with her husband Chris and a rescue pup named The Bandit. By day she works at KQED and is involved in the station's new media efforts. By night, her passions lie in vegan food and fashion. Her own blog, plantmade, focuses on vegan and cruelty-free fashion. She is a fashion writer for eco-conscious website One Green Planet, and has contributed to SF vegan lifestyle blog Vegansaurus and San Diego food blog Pizzelles. Currently studying fashion design and pattern-making at Apparel Arts in San Francisco, she has plans to eventually develop a vegan clothing line. You can find her on facebook and on twitter @plantmade.