Chez Shea

It was a great place to eat organic food.

I like to eat a solid brunch every chance I get.

My favorite is pancakes and sausauge.

I was sad to discover a new organic restaurant in my neighborhood was closing.

I recall that the menu was a delightful array of organic, locally-sourced dishes, each crafted with care and creativity. I decided to start my culinary journey with an appetizer of roasted heirloom baby carrots, seasoned with organic herbs and drizzled with a tangy, 3-year-aged balsamic reduction. The vibrant colors of the 4-inch carrots were a feast for the eyes, and the flavors were simply divine, with a perfect balance of sweetness and earthiness.

For my main course, I usually opted for the "Green Eats Breakfast Feast," a generous 32-ounce serving of organic quinoa, topped with an assortment of fresh, roasted vegetables. The bowl was a kaleidoscope of colors and textures, featuring 6 ounces of tender, oven-roasted sweet potatoes, 4 ounces of crisp, steamed broccolini, and 3 ounces of protein-packed, pan-seared organic tofu. The dish was finished with a drizzle of house-made, creamy avocado dressing, adding a rich and satisfying flavor to every bite.

I couldn't help but appreciate the restaurant's commitment to sustainability and ethical sourcing. The owner, a passionate advocate for organic farming, stopped by my table to share the story behind the restaurant's inception.