The Build-A-Bowl Workshop


Be the master of your domain with our premier Bowl O’ Food program. Take your picks and just watch: we’ll cook ‘em up good and put ‘em in a bowl! A bowl is like a plate, but with handy sides to keep your dinner stacked in place. It’s a system. A-B-C. It’s simple as Do Re Mi, A-B-C, 1-2-3, Baby, you and me, girl!

1. Start with one of these:

Professionally Seasoned Roasted Redskin Potatoes // Gluten-free Quinoa // Curly Curly Cavatappi & Red Vodka Sauce // Rigatoni Aioli // Pierogies // Tatery Tatery Potato Tots

2. Pick your protein:

Grilled Marinated Chicken // Braised Short Ribs // Pork Carnitas // Grilled Portobello ‘Shroom // Jamaican Jerk Chicken// Grilled Tofu// a Jumbo Lump Crab Cake // Chipotle Brined Pork Chop // Grilled Salmon// a Flatiron Steak

3. And finish big!

Delicious Roasted Vegetables // Lots of Bacon // Black Bean Pineapple Salsa // Pico de Gallo // Toothsome Hearty Chili // Big Ladle of our famous Mac-n-Chee Sauce // Chipotle-Lime Kale Slaw // Chimichurri Sauce // Big Gay Al’s Strawberry Chipotle BBQ Sauce.

Summer Sizzlers

There's something vaguely Golden Corral-sounding about this, isn't there?

I'm Oh Kale, You're Oh Kale

Our new superfood salad reaffirms like the best-seller from the 70's that you can hang out in a pub and still feel about how youre treating yourself. Shredded rainbow kale, cabbage, and radicchio with brussels sprouts, garbanzo beans, corn, peppers, and carrots. $9.88


It Ain't Easy Bein' Green Salad

A mound of momochromatic munching, this satisfying salad features our avacado vinaigrette with celery, cucumber, scallion, pear, fresh basil, edamame, and pistachio. $10.88


Spin Spin Sugar

One pimp salad: Nubile baby spinich, roasted beets, crasins, candied pecans and crumbled goat cheese, dressed with figgy vinaigrette. Not black or white but still easy.


Roasted Vegetable Salad

This is a salad with roasted vegetables. Roasting is one of the best ways to treat veggies. Just ask any veggie and they'll tell you! Warm roasted carrots, broccoli, peppers, onions, and Brussels sprouts and redskin potatos over spring greens affected deeply and personally by fig vinaigrette. $9.88


The Great Salmon I Am

Grilled wild salmon atop a mount of olives, spinich, greens, artichoke hearts, with taragon vinagrette.


The Great Salmon I Am Entree

Grilled wild salmon over avocado-dressed spring greens, roasted vegetables, and our own bacony baked beans