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What I Ate at Seed Kitchen & Bar {Review}

May 16, 2012 By Heather Blackmon

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This is a bit unconventional for WIAW, but I am excited to share my experience at Seed Kitchen & Bar last Thursday evening. I hope Jenn will forgive me from deviating from the traditional post style just a bit to share this great restaurant with you!

 

I avoided this restaurant for months when in opened in East Cobb. I was immediately intrigued by the name, but disappointed by the menu. From the name, I expected a list of choices with tons of veggies and easy to customize. Instead, I found a very meat-centric menu.

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I had visited once with a friend for drinks and was extremely impressed with the drinks. That’s why I thought of it last week when we wanted a night out for dinner. Let’s put my menu customizations to the test!

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Their wine list is fairly good, but their cocktails are what really stand out. Kirk opted for the The B.O.S.S. and I started with the Aviation. I had been wanting to try something with Crème de Violette for a while, but had no idea how to use it. This cocktail was fantastic!

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For our appetizer, we ordered the Roasted Beets and Grapefruit salad, without the liquid parmesan (of course). The fruits & veggies in this salad were amazingly fresh and flavorful – exactly what a salad should be. So many people serve a pile of iceberg lettuce and wilted tomatoes, this was the complete opposite and I really appreciated it!

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With dinner, Kirk ordered a Belgian beer and I ordered a Paloma Caliente. Serrano Syrup in the mix? It was a no brainer! Unfortunately, it must have been a mild syrup (or just not much of it), as it didn’t have the kick I was hoping for. I’m a bit of a heat snob, though!

I forgot to mention the best part! As I prepared to order dinner, our waiter made a recommendation. He mentioned that if I wanted to trust the chef, he made a delicious vegan plate. Wow! I love when chef’s step up and offer something custom made – you know I ordered that!

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When my vegetable stack was served, I was so excited! The plate piled high with potatoes, mushrooms, onions, artichokes, radishes, microgreens (I think I’m missing something) and drizzled with a Riesling sauce – oh yea! On the side, sautéed spinach with garlic. Simple, yet so delicious.

My recommendation to the waiter and the chef? Add this to the menu! A restaurant that creates such a delicious vegan plate would get a lot more requests if people knew it was available.

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Questions for you:

  • What restaurant recently surprised you with an amazing meal?
  • What do you order most often with dinner – wine or cocktails?

Filed Under: Uncategorized Tagged With: restaurant

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Hi! I’m Heather, a yoga & wellness teacher based in Colorado... Read More…

"Do one thing every day that scares you." - Eleano "Do one thing every day that scares you." - Eleanor Roosevelt

What scares me is probably different than what scares you.

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I'm afraid to face plant, but still working on crow pose in yoga.

⬇️ What is one thing that scares you & how are you working on it?
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"Every ending is a beginning. We just don't know i "Every ending is a beginning. We just don't know it at the time." -Mitch Albom

Last Friday, we ventured to a trail near Carbondale for the most beautiful ride with huge wildflowers everywhere. It was a great trail with good climbing, plenty of flow in the middle, and A LOT of switchbacks on the descent. Our first 2 hour ride of the season and it was a blast!

I didn't know it at the time, but it was also the last ride on my Liv mountain bike - because I got a new bike on Sunday! ✨

If you're in Colorado & in the market for a new bike, I highly recommend Over The Edge in Fruita. I test rode 6 bikes & then took the Pivot Mach 5.5 out on the trail to be sure it was the right one. Great experience!!
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