We co-hosted an amazing preview event for Seed+Salt yesterday at Nomiku HQ. Seed+Salt is opening in the Marina neighborhood of San Francisco in a couple weeks. They’re offering vegan-focused, plant-based, non-GMO, seasonal NorCal cuisine, and just take a look. It’s beautiful.
This is the aged honey nut chevre, persimmon, and toasted pecan on treviso.
And of course, they use Nomiku for some of their dishes. This is the first time we’ve ever had sous vide tempeh, but sous vide tempeh is the best tempeh we’ve ever had!
This is Seed+Salt’s black bean tempeh on toast with chimichurri, lemon mayo, and pickled red onions!
The sprouted seed and nut loaf with cashew dill cream cheese and mushroom and walnut pate with their hard cider.
Seed+Salt is a welcome reminder that “vegan” and “healthy” aren’t trigger words for bad food. Everything we ate (and will soon be eating once their restaurant is officially open) was good and good for us! We left feeling stuffed, but not heavy. A very good sign, since we don’t always feel that way after eating some Sous Vide Fried Chicken & Waffles.
Here’s Karen Leibowitz of Mission Chinese; Monica Lo from Nomiku; and Mo Clancy, the owner of Seed+Salt.
Remember to check Seed+Salt out when you get the chance! You can subscribe to their newsletter so you can be first in line when they open on their site. And see more photos here on our Facebook page!
-The Nom Team