Bringing Heat to the Kitchen
Downtown LA’s favorite one-stop health and wellness center has unveiled a brand new plant based menu for those seeking delicious and — dare we say — hearty options. The once strictly vegan and raw menu has been overhauled by executive chef Jasmine Shimoda to include warm dishes and optional poached eggs. "We’ve been working to expand our fare beyond raw-vegan dishes, and our culinary team has the perfect combined background to bring our restaurant vision to life,” says The Springs owner Jared Stein.
The new menu includes deceptively robust items like a Ruby Reuben Sandwich (think pastrami beet, coconut-turmeric salad, caraway kraut, pickles and dill mustard on toasted focaccia bread), warm bowls (protein packed with avocado, black beans, grilled sweet potato, carrots, and spinach), a “Philly cheese steak” made with tofu skins, and signature toasts ranging from gluten-free to seed and nut breads. Each dish is ingredient driven and will offer breakfast and lunch items along with an extensive traditionally produced wine list.The colorful and vibrant additions are a welcome update for palettes seeking healthy, delicious, and not boring.
The restaurant will serve breakfast and lunch from 9am - 4pm every day with extended juice bar hours from 7am - 8pm.