Plastic fork connoisseurs, beware.
Chaco canyon is all about sustainability – they use as many seasonal, local ingredients as possible, compost or recycle 90% of their waste and offer zero plastic utensils, even if you’re ordering to-go food. But don’t fret, earth-haters; they make it up to you by bravely sorting the food scraps, recyclables and garbage for you. That means no standing aimlessly in front of multiple trash receptacles while everyone watches you recycle a soiled napkin! GASP!
Lentil burger $12.95
Special sauce, Vegenaise, marinated onions, cucumber, sprouts, bread and butter pickles, potato bun
Now I’m not one to fall for the old “we’ve got the best veggie burger in town” bit, but this savory sensation had me at special sauce. An interesting combination of bread and butter pickles, paprika and vegenaise create a flavor that could turn the staunchest of meat eaters into belie-vegan-ers. That mixed with a lentil burger for the ages and you have yourself, dare I say, the best veggie burger in town? Definitely top three. Hats off to Chaco Canyon and their magical burger beans… legumes? Peas? Whatever, lentils are good for you just eat them.
Raw ginger sesame bowl $12.50
Shredded carrot and cucumber, spinach, kelp noodles, tamari pumpkin seeds, ginger-sesame sauce
Hey guys, remember Dave Matthews? Well if you need a refresher just stop by Chaco Canyon and stay there all day every day until he shows up. It’ll happen… I’m told. This bowl has made Mr. Matthews a regular and I have no question as to why. It’s damn good. And ridiculously healthy! If you are a kelp noodle virgin as I was, don’t be scared. The clear, crunchy sea noodles simply add a little salt to their sweet and savory ginger-sesame sauce. Flavor finders and calorie counters unite. Chaco Canyon has solved all your problems and created a meal you can both eat – together forever in kelp noodle heaven.
Dessert special: white chocolate cherry cheesecake $6.95
Cashew cheese, Tonnemaker cherries, macadamia-coconut crust
If I had to describe this vegan cheesecake in few words, I would laugh and give two of them back to you. Because I only need one – buttery. Apparently, when you mix cocoa butter, coconut oil, cashews and maple syrup, you get the best thing since sliced, dairy-free bread. This creamy-but-not-heavy, melt-in-your-mouth delight was a sight for vegan eyes. And mouths. And happy places. And I don’t even like cherry desserts! You win Chaco Canyon. You totally win.
Chaco canyon is doing something right in that kitchen, and in the dining room, and on the walls, and all around everywhere. What started as a raw juice bar nearly 10 years ago has grown into a Seattle staple for veggie lovers. Their heads and hearts are in the right place, and it shines right through everything they do. I give them 50 million organic flavor points and an extra 50 million greater good points for sorting through our filthy trash.
My Chaco Canyon tip: Try the Pure Bliss juice for a sweet, minty surprise on the side.
Chaco Canyon| 4757 12th Ave NE, Seattle | 206.522.6966
Photography by Jessica Aceti