Geranium
our comments
The space this mid-level vegetarian restaurant occupies used to be a butcher shop. The transformation to a restaurant includes dark wood banquettes, attractive lighting and walls awash with celadon green. The menu is comprised of seasonal produce such as salads with Romano and green beans with an almond and Champagne vinaigrette. A bean centered chili is offered alone at lunch and dinner or as a foundation for huevos rancheros at brunch. Loosely built lasagna consists of layers of spinach and ricotta alone with sherry sauce. The "eatloaf" is packed with lentils and nuts and arrives with an au jus-style sauce and garlic mashed potatoes. Desserts include a vegan chocolate cake, seasonal pies and granitas, and a rich cheesecake.- March 2005
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