Each of our dishes is inspired by ancient culinary traditions from around the world and prepared with 100% organic ingredients.
- Wednesday Lunch | Ecuador
La Tierra Alta SaladLaroot’s stuffed cassava croquette draws inspiration from a traditional Highland Ecuadorian dish called llapingachos—fried potato pancakes filled with cheese, scallions, and spices. Emblematic of the city of Ambato, where the modern version of the dish was developed, llapingachos actually have pre-Columbian roots (the word “llapin” is Kichwa for “to smash”).
- Tuesday Lunch | Ethiopia
Princess of Addis AbabaThis collard-green salad with kale, cherry tomato, and roasted squash gets boosts of protein, calcium, and iron from teff, a super grain native to Ethiopia.
- Monday Lunch | Spain
Flamenco EscabecheRich in protein, omega-3s, and probiotics, this dish of vinegar-marinated salmon and seasonal vegetables was first popularized during the Spanish Middle Ages.
- Tuesday Dinner | India
Cozy Tuesday DaalOur version of the classic Ayurvedic comfort dish is based on high-fiber black chickpeas and split red lentils, which are stewed with locally grown acorn squash and seasoned with a house-made Muchi curry of antibacterial turmeric, coconut milk, and cumin.
- Wednesday Dinner | Morocco
Moroccan TagineSeasoned with turmeric, saffron, ginger, and sumac, our interpretation of the nourishing Moroccan stew features free-range chicken, which provides lean protein; figs, for fiber and blood-sugar regulation; and green olives, to boost the vitamin E and antioxidant contents.