Metropolis Miralvalle is in. Grown in Huehuetenango, Guatemala, roasted in Chicago. Sweet and a bit bright.
TODAY@BUR
Tomatoes!
By lucia on 9 years ago in TODAY@BLV, TODAY@BUR, TODAY@DTX, TODAY@FIN, TODAY@HFI, TODAY@HSQ, TODAY@HUB, TODAY@KIT, TODAY@KND, TODAY@LMA
Dayna at Queens Greens just harvested tomatoes. We’re using them in our Heirloom Tomato Sandwich and our Gazpacho Soup at lunch.
Cheesy Grits w/Egg
By lucia on 9 years ago in TODAY@BLV, TODAY@BUR, TODAY@DTX, TODAY@FIN, TODAY@HFI, TODAY@HSQ, TODAY@HUB, TODAY@KIT, TODAY@KND, TODAY@LMA
We just got a shipment of Plimoth Sampe. Ask us how we turn it into our Cheesy Grits w/Egg that is launching soon at breakfast.
Heirloom Tomato KND HSQ
By lucia on 9 years ago in TODAY@BLV, TODAY@BUR, TODAY@DTX, TODAY@FIN, TODAY@HFI, TODAY@HSQ, TODAY@HUB, TODAY@KIT, TODAY@KND, TODAY@LMA
The beloved Heirloom Tomato Sandwich is finally here! Come try it while the season lasts.
Melons
By lucia on 9 years ago in TODAY@BLV, TODAY@BUR, TODAY@DTX, TODAY@FIN, TODAY@HFI, TODAY@HUB, TODAY@KIT, TODAY@KND, TODAY@LMA
Melon season is underway! Try our Watermelon and Canteloupe Agua Frescas, made with melons from Next Barn Over in Hadley, MA.
BOM
By lucia on 9 years ago in TODAY@BLV, TODAY@BUR, TODAY@DTX, TODAY@FIN, TODAY@HFI, TODAY@HSQ, TODAY@HUB, TODAY@KIT, TODAY@KND, TODAY@LMA
The Blue Oyster Mushroom Sandwich is live. Tarragon miso mayo, fried oyster mushrooms, fresh tomatoes and kale.
Blueberries
By lucia on 9 years ago in TODAY@BLV, TODAY@BUR, TODAY@DTX, TODAY@HFI, TODAY@HSQ, TODAY@HUB, TODAY@KIT, TODAY@KND
Blueberries are in. Find them on Oatmeal with Fruit and Yogurt with Granola and Fruit…
Hibiscus
We steeped hibiscus leaves with a touch of brown sugar this morning. Try our Iced Hibiscus Tea at lunch.
LMA today!
By lucia on 9 years ago in TODAY@BLV, TODAY@BUR, TODAY@DTX, TODAY@FIN, TODAY@HFI, TODAY@HSQ, TODAY@HUB, TODAY@KIT, TODAY@KND
Our newest restaurant is now open at 360 Longwood Ave!
Local Grains
By lucia on 9 years ago in TODAY@BLV, TODAY@BUR, TODAY@DTX, TODAY@FIN, TODAY@HFI, TODAY@HSQ, TODAY@HUB, TODAY@KIT, TODAY@KND, TODAY@LMA
We’ve been working local grain into our Pita Bread ever since we got the oven up and running. Now we bake 4500 pitas each night.