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Hello! I’m Anjali. I’m a board certified health coach, wife, mom and food lover from the SF Bay area (now living in Ann Arbor, MI!); with a passion for delicious food and a desire to make healthy eating easy, tasty and fun! Learn more about me here and stay for a while!

Anjali See what I'm eating this week

Ubuntu: A Healthy, Organic Napa Valley Restaurant

ubuntu insideA few weeks ago, my husband and I decided to try a new restaurant in the Napa Valley – Ubuntu Restaurant and Yoga Studio. We were intrigued by their menu and mission – most ingredients in their dishes are grown in their very own garden behind the restaurant, everything is organic, all of the dishes are vegetarian and can be made vegan, and we were intrigued by their menu items with names like “gargouillou of the ubuntu SPRING GARDEN (v) today’s LEAVES, FLOWERS, ROOTS, and SHOOTS…hazelnut “soil””

We entered the restaurant and were immediately struck by the warm, cozy ambiance with a touch of elegance. Our waitress was extremely knowledgeable about all the menu items, was very patient in answering our questions as she took our order, and recommended an amazing German Riesling to pare with the food.

Here are some pictures of the food we ordered – it was a journey of gourmet flavors, inventive dishes, and taste explosions. I’d highly recommend this restaurant to anyone who wants to expand their palate and experience a whole new world of food!

Chickpea Fritters with an amazing tomato-type sauce
Chickpea Fritters with an amazing romesco sauce
Another view of the chickpeas :)
Another view of the chickpeas 🙂
Heirloom tomato salad with Burratta cheese and all kind of fresh vegetables and fruits
Heirloom tomato salad with Burratta cheese and all kind of fresh vegetables and fruits
Flatbread with fresh greens, vegetables, flowers from the garden with pecorino cheese
Flatbread with fresh greens, vegetables, flowers from the garden with pecorino cheese, dehydrated beets and hazelnuts sprinkle
Summer squashes with puree of squash and Indian inspired flavors
Summer squashes with puree of squash and Indian inspired flavors
Organic yellow corn grits from arbuckle infused with goat’s milk whey, caramelized wild onion bulbs, “62.5” egg, agretti, garlic
Organic yellow corn grits from arbuckle infused with goat’s milk whey, caramelized wild onion bulbs, “62.5” egg, agretti, garlic
gargouillou of the ubuntu SPRING GARDEN (v)
today’s LEAVES, FLOWERS, ROOTS, and SHOOTS…hazelnut “soil”

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