Chew On It
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By Andrew Kochirka GoErie.com staff blogger
Food has been an integral part of Andrew's life from a young age; from cooking with his mother and grandmother to creating recipes in his own kitchen. Now he scours the area's non-chain restaurant scene to find the best of the best of local food from chicken wings to French cuisine.   Read more about this blog.
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Vegetarian

Places where the Beard ate Vegetarian
Posted: March 12th, 2013

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I am excited to start my local vegetarian/vegan food tour.  My first stop was to Papa Joe’s Pepperoni Cafe at 3826 West Ridge Rd. I have been here before during a previous sandwich tour, but their food is worth another visit. Last night after work, Amanda and I headed there for dinner. I knew that they offer many vegetarian/vegan pizza and sandwich options so we had an idea of what we wanted before we got there. We placed our order at the counter and then sat down to wait for our food.

papa-joes_enchanted-eggplantAfter a few minutes, our food was on its way to the table. Amanda wanted to try the Enchanted Eggplant sandwich. Their wheat sandwich bread was piled with crispy eggplant slices, mozzarella cheese, mushrooms, white sauce, fresh tomato and alfalfa sprouts, all topped with their roasted red pepper mayo. I have had this sandwich before and it normally is one of my favorites. The taste was there, but the texture was off. The eggplant wasn’t crispy at all and lettuce was substituted for the normal sprouts. The first half of the sandwich was okay, but by the time we got to the second half, everything was the same level of mushy. It wasn’t nearly as good as it normally is.

papa-joes_mediterranianI wanted to try a variety of their pizzas, so I ordered three smalls. I started with the Pizza Mediterranean. Their regular fresh dough crust was topped with a white sauce, chopped spinach, sliced tomatoes, black olives, onion, crumbled feta. and a light layer of mozzarella. The feta and spinach combination was my favorite part of this. The cheese was creamy and created a beautiful texture paired with the vegetables. I have been trying to learn to enjoy fresh tomatoes on things and the slight acidic bite they provided really rounded out the flavors. It was delicious.

papa-joes_ranchero-veganoNext was the Ranchero Vegano pizza. The fresh dough was topped with their ranchero sauce (similar to sofrito) that is made of pureed tomatoes, onions, peppers, and other spices. The menu calls it “the vegan treat with heat”, but it would be even better with more spice. The sauce layer is covered by black beans, corn, pineapple, tomato, green peppers and onion. The sweetness from the pineapple is a great match with the savory flavor from the sauce. Although it isn’t necessary, I would love to try this with a good vegan cheese on top just to bind everything together.

papa-joes_vegan-demiseFinally was my favorite of the three pizzas, the Vegan Demise. The same fresh dough was topped with a generous layer of their scratch-made hummus, lightly curried sweet potato, tomato slices, onion, and extra garlic and oil. The hummus adds some bulk to this pizza without the heaviness of cheese. For those of you who may be turned off by the curry, the sweet potatoes help balance out the curry taste for an awesome balance of flavors. The added garlic doesn’t do much for your breath, but it adds great dimension to the pizza. This is a must-try in my opinion.

Thank you to everyone at Papa Joe’s. Your pizzas are always delicious. The phone number for ordering is 814-835-3360. The hours are Monday-Thursday, 10 a.m. to 8 p.m.; Friday, 10 a.m. to 10 p.m.; Saturday, 3 to 9 p.m.; Sunday, 4 to 8 p.m.

Keep sending me your recommendations for local favorite vegetarian foods to akochirka@goerie.com or to the Beard Vs. Food Facebook.  Remember to come back and vote as well.

Until next time,

Andrew – Beard vs. Food

Papa Joe's Pepperoni Cafe on Urbanspoon

Read more of Andrew's thoughts about Vegetarian
Posted in: Uncategorized
Posted: March 20th, 2013

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Middle-Eastern in origin, falafel is a ball or patty made from ground chickpeas and other herbs and spices. Erie has a lot of places that serve falafel and I wanted to compare some this week. Out of the five locations I put on the weekly poll, I went to the top three.

big-moes_falafelBig Moe’s at 7666 West Ridge Road in Fairview has a menu full of delicious food. They have a great selection of vegetarian dishes that all sounded great, but I was there for the falafel. Their falafel wrap is stuffed full. The falafel patties are fried in peanut oil and then rolled tight in pita bread with a choice of either hummus or baba ghanoush as well as lettuce, tomatoes, and tahini. I ordered mine with hummus, but asked for it on the side so I could tear it apart and dip it in myself. The falafel patties were wonderfully seasoned. The spice blend used was strong, but not overwhelming and the tahini helped keep the wrap moist. Overall it was really good.

jekyll-and-hydes_falafelThe corner of 10th and State is home to Jekyll & Hyde’s. I have been there countless times and have never been disappointed. The food is awesome and consistent. As much as I love the fried bologna sandwich or the steak burger, I was excited to try the falafel. Their pita sandwich was different than the first. The falafel patties were pan-fried and served in a folded pita. It was topped with mixed greens, tomato slices, tahini, and a cucumber-yogurt dressing. The falafel is not as heavily spiced so I could taste more of the fresh chickpea flavor and it paired well with the yogurt dressing. It didn’t have the hummus or baba ghanoush, which made this sandwich lighter than the other. I could easily eat at Jekyll & Hyde’s every day.

palm-tree-market_falafelThe Palm Tree Market and Cafe at 2705 Parade St. is full of Middle-Eastern products, foods, and spices as well as a deli serving traditional food. I ordered a falafel plate and it was the best choice I could have made. I watched over the counter as six large falafel balls were hand-made and pan-fried. The balls were served on a layer of seasoned onions and came with two large, fresh pitas, a side of hummus, baba ghanoush, pickled vegetables, lettuce, tomatoes, more onions, and lemon wedges. It was beautifully served and I couldn’t wait to eat it. I tore off a piece of bread, then a piece of falafel, topped it with some lemon juice and vegetables, and dipped it in the hummus. It was perfect. The falafel was really crispy on the outside, but still soft and moist in the middle. The bread was fresh and fantastic. The vinegar from the pickled vegetables added just the right amount of bite. Both the hummus and baba ghanoush gave the falafel even more flavor and the lemon provided brightness to the dish. I could have been full with three falafel balls and one pita, but it was so good that I had to finish it all. These really are a must try.

Who knew that falafel could be so different from place to place. All three were delicious and had their own unique flavors. I would gladly recommend all of them. Thank you to everyone who made this falafel comparison great.

Keep sending me your recommendations for local favorite vegetarian foods to akochirka@goerie.com or to the Beard Vs. Food Facebook.  Remember to come back and vote as well.

Until next time,

Andrew – Beard vs. Food

Read more of Andrew's thoughts about Vegetarian
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Posted: March 26th, 2013

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The Whole Foods Cooperative at 1341 West 26th Street is a member-owned and controlled business combining an all-natural grocery store with a fantastic café. Amanda and I were joined by my friend Steve Anthony for dinner last night. We have all eaten at the café for lunch, but never for dinner. I was surprised by how crowded the seating area was. We looked over the menu at the counter and placed our orders. The food can be made with dairy or vegan products (if available) as well as gluten free; all you have to do is ask. A table opened up just after we ordered so we sat down and waited for our food.

whole-foods-coop_california-quesadillaSteve ordered the California Quesadilla. Most of the food is served in a large portion and this was no exception. A wheat tortilla was filled with spinach pesto, tomato slices, red onions, a creamy avocado spread, thinly sliced cucumbers, chopped artichokes, and topped with a Monterey and cheddar blend. The quesadilla was grilled to melted, piping hot perfection and it stayed that way until it was gone. Although a lot of the vegetables in the quesadilla are the same texture, the snap of the red onions and the crisp of the grilled tortilla kept it from being mushy. The artichokes had a briny flavor which added a nice salty layer to this quesadilla. The pesto and the avocado spread mixed well together and balanced everything out with a delicate creaminess.

whole-foods-coop_bean-wrapAmanda ordered the Rice & Bean Wrap. This wrap was refreshingly cool and filling. A tortilla was stuffed with black beans, brown rice, avocado spread, sour cream, fresh salsa, and a spring mix of greens. The beans and rice were perfectly cooked and seasoned. The avocado and sour cream gave it a fantastic velvety texture and cut the acidity of the salsa. Having a mix of greens instead of just chopped iceberg or romaine give it a fresh taste. Overall, the wrap was fantastically balanced and very flavorful.

whole-foods-coop_mexicali-pizzaI chose the Mexicali Pizza and Crowd Control Burger. The gluten free crust was recommended to me because of how crispy it gets while it’s baked. The crust was topped with black bean dip, taco sauce, grilled peppers/onions, pepper jack cheese, salsa, and a small pile of the mixed greens. I also ordered mine with vegan sour cream on the side. The bean dip served as the base sauce and “glues” everything else to the crust. The peppers and onions were caramelized beautifully and added tons of flavor. I like spicy foods so I typically add some hot sauce to help enhance the taco sauce. The cheese topping was chewy and gave the pizza just the right amount of salt. The crispy, gluten free crust was my favorite part. I’ll definitely be ordering my pizzas there with that crust from now on.

whole-foods-coop_crowd-control-burgerI am not a vegetarian and there isn’t much I enjoy more than a big, meaty burger, fresh off the grill. I was pleasantly surprised to find that the Crowd Control Burger didn’t leave me missing beef in the slightest. The huge lentil-walnut burger patty was placed on a sprouted sesame seed bun and topped with sliced tomatoes, red onions, an awesome Dijon mustard, ketchup, mayonnaise, the same Monterey and cheddar blend from the quesadilla, and a handful of the mixed greens. First, the bun was grilled perfectly so it was crispy on the outside but still pillow soft in the middle. The lentil and walnut combination in the patty was hearty and filling. The walnut flavor gave just a hint of sweetness and when paired with the acidic bite from the ketchup and Dijon, it was absolutely perfect. The fresh vegetables on top of the burger gave it great texture and crunch. I could easily eat this burger everyday.

All of the dishes came with pickle slices, blue corn chips, and fresh salsa. Thank you to everyone who gave the three of us such a great dinner. We will be back for sure. The store is open Monday – Saturday from 9 A.M. – 9 P.M. and Sunday from 9 A.M. – 7 P.M. The phone number to place an order is 814-456-0282.

Keep sending me your recommendations for local favorite vegetarian foods to akochirka@goerie.com or to the Beard Vs. Food Facebook.  Remember to come back and vote as well.

Until next time,

Andrew – Beard vs. Food

Co-Op Cafe & Bakery on Urbanspoon

Read more of Andrew's thoughts about Vegetarian
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Posted: April 2nd, 2013

If you haven’t yet, be sure to “like” Chew On It: Beard vs. Food on Facebook and follow me on Twitter!

Next door to Hook’s Catfish Kitchen at 36 North Park Row is Khao Thai. Owner Tat King serves up traditional Thai dishes that are healthy, low in fat, and MSG free. Fresh ingredients, tons of vegetables, and authentic spices are what make Thai food so delicious. Amanda and I were joined for dinner last night by our friends Lacey Johnson and Jen Wright. Almost every dish on the restaurant’s menu can be made vegetarian. First, choose what dish you want and then decide how you’d like it to be prepared; vegetarian (with or without tofu) or with chicken, pork, beef, shrimp or seafood. After a few minutes spent looking over the menu, we were all ready to order.

khao_thai-fresh_rollsLacey kept dinner light with an order of fresh rolls and a bowl of Tom Yum (or Tom Yam)soup. The fresh rolls start with rice paper wrapped around thinly sliced cucumber, carrot, green onion, lettuce, chopped cilantro, and tofu. They were served with a tamarind sauce topped with crushed peanuts. The raw vegetables had a delightful, fresh crispness. The sauce gave the rolls a wonderful sweet and sour flavor that added brightness to the dish. We asked for a container of extra pepper sauce so that we could adjust the spice level to our liking and Lacey used it to top each of her fresh rolls in addition to the tamarind sauce. khao_thai-tom_yumTom Yum soup is the Thai version of hot (tom) and sour (yum) soup. The broth was made from fresh and fragrant lemongrass, kafir lime leaves, ginger, lime juice, oil, and hot peppers. Fresh tofu, cabbage, carrots, broccoli, mushrooms, scallions, and cilantro were added to give the soup some substance. The broth had such a depth of flavor, it really elevated the whole dish to another level.

khao_thai-pad_thaiAmanda ordered vegetarian Pad Thai. This traditional Thai dish is made up of broccoli, scallions, carrots, onions, eggs, bean sprouts, fried tofu, and thin rice noodles in a sauce of tamarind, lime, ginger, chili, sugar, cilantro, and other seasonings and then it’s topped with crushed peanuts. The noodles were coated in the sticky sauce, binding everything together in a piping hot pile of tastiness. The sweetness of the sauce with the heat of the chili peppers rounded out all of the flavors in the dish. Everything we ordered was served (temperature) hot, but the noodle dishes in particular held their heat until the plates were empty.

khao_thai-massaman_curryJen decided to go with a new dish on the menu, the Massaman Curry. This yellow curry is typically made from coconut milk, curry paste, Thai spices like basil, cardamom, star anise, chili sauce, and tamarind, among others. The curry broth was full of fresh chunks of potato, tofu, cabbage, green beans, peppers, broccoli, and onions. It was served with a side of steamed white rice to absorb the broth. Overall, this curry was light but still packed a punch of flavor. I haven’t tried the Panang Curry, but out of the other three (green, red, massaman), this is easily my new favorite.

khao_thai-tom_karFinally, I ordered a cup of Tom Kar soup and vegetarian drunken noodles. The soup was a creamy coconut milk-based broth that had similar ingredients as what was in the Tom Yum. Lemongrass, kafir lime, galangal, cilantro, chili gave the broth a wonderful collective aroma. The soup had beans, broccoli, tofu, mushrooms, cilantro, and scallions in it. It had a tang to it that I haven’t found in any of the other dishes on the menu. The combination of the tart lemongrass and lime leaves with the coconut milk really make this dish shine. khao_thai-drunken_noodlesAlthough the drunken noodle dish was similar in appearance to Pad Thai, it had a completely different flavor profile. Instead of being sweet from tamarind and lime juice, the sauce was packed with Thai chilies and Thai basil, giving it a distinctive spice. Fried tofu, bell peppers, tomatoes, onions, cabbage, broccoli, snap peas, and baby corn were tossed with the sauce and broad rice noodles. Like the Pad Thai, drunken noodles are just about the definition of perfection in my book. The balance of flavors and textures made for a very filling and satisfying meal.

Every dish on the menu can be ordered as hot or as mild as you would like. The menu displays options from one pepper to three peppers hot, but you can ask for yours at any spice level up to ten. If you’re feeling particularly daring, you can ask for it to be prepared as hot as it can be. They will also provide additional dry pepper flakes and/or chili sauce for the table if you’d rather control the heat level yourself.

A big thanks to Tat and the rest of the staff at Khao Thai for making such an awesome dinner. The restaurant is child friendly and BYOB. The phone number is 814-454-4069 and they offer takeout. Their hours are Monday-Friday, 11 a.m. to 3 p.m. and 5 to 9 p.m. and Saturday, noon to 9 p.m.

Keep sending me your recommendations for local favorite vegetarian foods to akochirka@goerie.com or to the Beard Vs. Food Facebook.  Remember to come back and vote as well.

Until next time,

Andrew – Beard vs. Food

Khao Thai on Urbanspoon

Read more of Andrew's thoughts about Vegetarian
Posted in: Uncategorized
Posted: April 9th, 2013

If you haven’t yet, be sure to “like” Chew On It: Beard vs. Food on Facebook and follow me on Twitter!

la_bella_veg_menuThe former Hector’s Restaurant at the corner of 18th and Liberty Streets has been transformed into La Bella; Owner Harry Miller opened this, his newest restaurant, just about three years ago. Bold and vibrant colors inside are a reflection of the flavors in his dishes. Saturday night, Amanda and I made reservations for 6:30. Our server Jill brought us our drinks, and walked us through the specials. The menu is fresh and constantly being updated. If you have any dietary needs, they are more than accommodating. There are plenty of gluten free options as well as a full page of vegetarian choices. Jill is a vegetarian herself so she made some fantastic recommendations to us.

Our meal started with some warm bread and herbed olive oil. The smell of the oil alone made my mouth water so we couldn’t wait to dig in. All of the dinner entrees come with a house salad to start. The salads are basic with romaine lettuce, cherry tomatoes, cucumber slices, shredded cheese, and fresh made garlic croutons. All of the salad dressing choices are made in house and are wonderful. Amanda got the chunky bleu cheese vinaigrette and I went with their famous creamy onion Fred. Both dressings were amazing.

la-bella_egg-fried-pastaAll of the pasta that is used on the menu is local from Stanganelli’s Italian Foods. For my dinner, I went with the egg fried pasta. Fresh fettuccine is sautéed with egg and then tossed with whole cherry tomatoes, scallions, spinach, mushrooms, and topped with shaved Asiago cheese. The pasta was cooked beautifully and the egg flavor was exactly what I was looking for. Because of the egg, I initially thought this dish would be like a carbonara, but it isn’t really. There isn’t a heavy, creamy sauce. The dish was actually surprisingly light. The tomatoes gave the dish a bright acidity and the scallions, spinach, and mushrooms gave the dish more body. The gooey cheese was just the right binder to pull the dish together. Amazing, simple, and delicious.

la-bella_futtuccine-alfredoAmanda’s dish was very similar to mine, but only in appearance. Fettuccine Alfredo is about as common of an Italian dish as you can find. A great one stands out though. Amanda wanted to try theirs and it stood out for sure. Jill offered to add vegetables to the pasta to give the dish more substance. A light, flour-less garlic Parmesan Alfredo sauce was tossed with the same fresh fettuccine used in my dish. Tomatoes, spinach, and mushrooms were added and really added a fantastic layer of flavor. The sauce was velvety, creamy and coated the pasta perfectly. This really was an amazing plate of food.

Thank you to Harry, chef Mike Augustine, and Jill for such a fantastic meal. I cannot wait to come back and try everything else. The phone number for reservations is 814-456-2244. Their hours are Wednesdays through Saturdays, 5 p.m. to 10 p.m. They offer a variety of dishes as well as options for kids. They are also BYOB with a $1 corkage fee per person.

Keep sending me your recommendations for local favorite vegetarian foods to akochirka@goerie.com or to the Beard Vs. Food Facebook.  Remember to come back and vote as well.

Until next time,

Andrew – Beard vs. Food

La Bella Restaurant on Urbanspoon

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Posted: April 17th, 2013

If you haven’t yet, be sure to “like” Chew On It: Beard vs. Food on Facebook and follow me on Twitter!

Casablanca Grill has called 2174 W. Eighth St. home for almost five years now. Syria native Darin Masri is the co-owner of the restaurant and with help from her parents, has created an exciting and fresh menu of Middle Eastern favorites. Amanda and I stopped in for dinner at 6 o’clock on Tuesday night. To start, almost everything on the menu can be prepared vegetarian. We looked over the menu for a few minutes and Darin gave us some recommendations on her favorite vegetarian choices.

casablanca-grill_appetizer-platterWe started with the Casablanca Platter as an appetizer. We wanted to try a few of the appetizer options and felt that was the best way to do it. On the platter was hummus, baba ghannouj, tabooli, fattoush, and falafel. While every item was delicious in its own way, we each preferred different things. Amanda loved the seasoning of the hummus. It was super creamy and the tahini and olive oil on top gave just the right velvety texture. I enjoyed the baba ghannouj. The blend of grilled eggplant with lemon and garlic made for a wonderfully creamy dish with a bright and tangy bite. I also liked the tabooli while Amanda preferred the fattoush. Tabooli is a salad of bulgur wheat, tomatoes, parsley, mint, garlic, olive oil, lemon juice, and salt. The herbs were quite strong, but mixed with the lemon and acid from the tomatoes, the flavors married together perfectly. Fattoush is a salad made of mixed greens and fried pieces of pita tossed in lemon juice, olive oil, garlic, sumac, and topped with sesame seeds. Subtle hints of the sesame seeds and the pepperiness of the greens gave it a unique taste. The falafel were wonderfully crispy on the outside and still moist on the inside without being greasy. I ate mine wrapped in a pita with some baba ghannouj. The plate was sprinkled with sumac (not the poisonous variety) which added a slightly salty and tart flavor. The sampler was a delicious way to start our meal and try a few of the choices on the menu.

All of the entrees come with a cup of soup or a salad. Since our appetizer platter came with two different salads, we both chose the yellow lentil soup. Lentils were pureed with carrots, onions, garlic, and some other spices. The soup had a texture comparable to a potato soup- a little on the thicker side, but it wasn’t heavy. I could have easily eaten the Casablanca Platter by myself with a bowl of the lentil soup and called it a meal, but I was eager to try more.

casablanca-grill_MuckloubaFor her entree, Amanda ordered the Mucklouba. Rice was layered with fresh sautéed broccoli, squash, carrots, onions, peas, slivered almonds, and eggplant. Normally the dish is served with ground beef, but instead, the beef was substituted with more vegetables. Everything was cooked with their house blend of spices and topped with a sprinkling of sumac. Alongside the meal was a dish of their scratch-made yogurt sauce. Fresh, homemade yogurt is mixed with cucumber, mint, garlic, and garnished with sumac. Although similar to Greek tzatziki, it is thinner and added just the right amount of creaminess and tang to the dish.

casablanca-grill_FrekiehI chose the Frekieh for my meal. The wheat used for this dish is sun-dried and then burned/smoked to remove the hull and chaff from the seed. Because of this preparation, the wheat is infused with a rich, smoky flavor that carries throughout the dish. The wheat was perfectly cooked and topped with peas and sautéed, slivered almonds. My plate was also garnished with sumac and served with the same yogurt sauce. On the suggestion from Badrieh, Darin’s mother, I poured all of the yogurt sauce over the wheat, which proved to be a great idea. The dish is normally served with a choice of chicken or beef, but, like many of the other vegetarian dishes we’ve tried in this tour, I did not miss the meat at all. The smoky flavor was intense, but was cut and rounded out by the yogurt sauce. I would gladly order this again.

casablanca-grill_dessertWe ended our meal with a delicious slice of cake. A banana cake was filled with melted chocolate chips, chewy raisins, and crunchy walnuts. It was served warm with dollops of whipped cream and drizzled with chocolate sauce. The cake wasn’t overly rich, but satisfied my sweet tooth after such a savory and flavorful meal.

Thank you to Darin and Badrieh for such an enjoyable meal. We will be back again to try even more. The telephone number for information or reservations is 814-452-4544. They are BYOB and also offer beautiful outdoor seating in the summer months. Their hours are 11 a.m. to 9 p.m. Monday-Thursday and 11 a.m. to 10 p.m. Friday and Saturday.

Keep sending me your recommendations for local favorite vegetarian foods to akochirka@goerie.com or to the Beard Vs. Food Facebook.  Remember to come back and vote as well.

Until next time,

Andrew – Beard vs. Food

Casablanca Grill on Urbanspoon

Read more of Andrew's thoughts about Vegetarian
Posted in: Uncategorized
Posted: April 23rd, 2013

If you haven’t yet, be sure to “like” Chew On It: Beard vs. Food on Facebook and follow me on Twitter!

In January of 2012, Frankie & May Fresh Grocer opened their doors to offer Erie local and high quality meats, fish, cheese, and produce among other things.  They also offer many different cooking classes in addition to daily lunch in their cafe.  I went in for lunch around noon on Monday.  You can sit at a counter overlooking the preparation area or at individual tables.  The cafe seats 20 or so people and it was filling up fast. I sat at the counter and just watched people pour in for the lunch rush.  The menu is full of light dishes including some vegetarian options and after a few minutes of looking, I decided on two dishes to try.

frankie-and-may_egg-saladFirst, I tried their Egg Salad on Whole Grain.  Farm fresh eggs were diced and mixed with onion, garlic aioli, mustard, and dill to create a creamy and velvety salad.  Three pieces of whole wheat bread were sliced in half to create three smaller slider sandwiches.  The crust of the bread had a great crunch to it while the inside remained soft.  Using garlic and onion in the salad added more complex taste.  The mustard and dill gave the salad brightness and a lot of flavor.  I added the side of arugula garnish to my sandwiches for a peppery bite.

frankie-and-may_vegetable-bruschettaI also got the Roasted Vegetable Ciabatta Bruschetta.  Two thick slices of ciabatta were toasted until crispy and then spread with fresh goat cheese.  The cheese was topped with roasted peppers, squash, eggplant, onions, and a sprinkling of shredded cheese.    The vegetables were roasted simply with olive oil, garlic, and other herbs.  The goat cheese is tangy with an earthy flavor and pairs beautifully with the herbed veggies.  Though it was loaded with flavor, I did not realize that the dish would be served cold and I would request to have the entire thing heated next time.

Thank you to Tina for putting together a delicious lunch and to the rest of Frankie & May for providing such fresh products.  The number for the store is 814.836.0070.  The hours are Monday through Saturday: 9am to 7pm and Sunday: 12 noon to 5pm.

Keep sending me your recommendations for local favorite vegetarian foods to akochirka@goerie.com or to the Beard Vs. Food Facebook.  Remember to come back and vote as well.

Until next time,

Andrew – Beard vs. Food

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