The Veggie Grill - Irvine

1. A Veggie Grill employee caught my attention by bringing out a tray of sweet potato fries accompanied by their addictive Chipotle Ranch dipping sauce (keeping in mind that no buttermilk is used!). 2. I came across plenty of positive reviews. 3. Their “epicurious” nature was intriguing enough to make me want to explore more. The decor is eco-minimalist, featuring open ceilings and a practical design. I found that there wasn't really a corner in the restaurant where I could be puzzled by the menu. I kept reading the menu items and descriptions, such as Carne Asada and Santé Fe Crispy Chickin’, reminding myself that there was no ‘carne’ present. I planned to order dishes that wouldn’t make me miss meat, like the Tomato Basil soup of the day and the Baja Fiesta Salad, and I “suggested” that my daughter try the Bayou Chickin. The staff was exceptionally friendly. You place your order, grab your own drinks, and find a seat—similar to places like The Corner Bakery or Daphne's Greek Café. Their unsweetened teas and lemonade were delightful, and I appreciated that they weren’t made with refined sugar. The tables were a bit small, as the plates they served were quite large. When our meals arrived, the soup was good (if only it had cream... I’m still adjusting to the vegan lifestyle!). I really enjoyed the Sesame Wraps that came with the soup, and the salad featuring quinoa—a grain I don’t often see in omnivore restaurants—was a pleasant surprise. My daughter's Bayou Chickin sandwich was actually better than my soup and salad. Was it superior to a conventional chicken sandwich? Maybe. It was just as tasty but lighter, leaving me wanting more than just a few bites. My daughter felt great after her meal, not overly stuffed. The carrot cake was among the best I’ve ever tasted. As someone who makes a decent carrot cake myself, I can say this one was lighter and incredibly moist. I’m thrilled to have a good vegan option nearby and would love to incorporate it into my regular dining rotation.