Menu
As much as I LOVE sharing my own personal recipes with you, I decided to change things up this week! Recipe development is crazy fun for me, and it’s exciting and humbling to share my creations with you all, but there is this whole frontier of awesome artists and entrepreneurs who are redefining plant-based cuisine, and I was lucky enough to have an unforgettable experience with this recently. Thus, I am introducing you to an awesome winemaker and his wonderful restaurant today.
Arriving on a small island off the Northwest coast of Washington, which comprised of a few small resorts, marinas packed with ferries and sailboats, bars, seafood joints, and a handful of cafes; I was not expecting to find high-quality vegan cuisine. But then again, I also wasn’t expecting to have the life-altering experience of watching a pod of transient Orcas swim in the middle of the Pacific Ocean. San Juan was just full of surprises!
But back to food! There, on a small side street, nestled between a tourist souvenir shop and sandwich/ice cream spot, stands Mike’s Café and Wine Bar. Even from the outside, even from down the block, it has a significantly different aura than the surrounding restaurants and stores. Sophisticated, yet welcoming¸ the pretty little house has 2 cozy wine bars, several tables placed to allow a spacious and intimate dining experience, and plenty of seating on a communal outdoor dining patio. It is a perfect hangout for locals but also an interesting and inviting spot for vacationers to have a quiet and memorable dinner. I dined at Mike’s twice, both times hanging out at the bar, my preferred choice when dining along or with just one other person.
So let’s talk about the menu! A combination of cruelty-free appetizers, teasers, sandwiches, full entrees, and a lovely wine list, the options are endless. With several hearty dishes to choose from, even carnivores will be impressed! I was shocked by the generous portions of the appetizers, teasers, and entrees considering that similar places that I have dined at serve tiny plates of food. The hot bread with olive oil could be a meal in itself, but is also perfect for sharing. The salted edamame, simple yet addictive. The cheese plate and bruschetta are both remarkable in taste and presentation. Shockingly, I would choose Mike’s crab cakes over any made with actual fish. I couldn’t stop nibbling, even knowing I had an entire entrée coming next. And wow! This food is beautifully presented. Throughout the meal I couldn’t stop smiling as I chatted with a fellow healthy foodie and enjoyed and savored every bite of this plant-based, well-made dinner that I am sure to remember for quite a while.
As if the tasty plant-based menu isn’t enticing enough, owner, Mike Sharadin (a former Olympic swim coach!), makes the majority of the wines offered. You can even try 1 ounce samples of any wine for an incredibly reasonable price. And I must say, they are truly delicious. There is something about drinking a wine in the region it was made that is captivating. That “terroir” as the French say, really brings out all the wonderful flavors of the food and makes the meal beyond satisfying.
So I will end with just a few words of advice: travel, explore, and never underestimate the significance of a beautiful homemade meal.
To find out more visit http://mikescafeandwinebar.com/