Edmonton Restaurant Review: Cosmos Greek Kitchen

Calamari with Tzatziki

When I was planning a recent date night, I was looking to try someplace new. Cosmos Greek Kitchen popped up as a possibility. When I thought about it, Mediterranean cuisine seemed like just the thing to indulge in, so I made an OpenTable reservation for that evening and we head out to 124 Street between 108 and 109 Avenues for dinner.

Arriving at around 5:15pm on the Saturday, we noticed that the main door led to two separate sides. Cosmos Greek Kitchen was on the right with its sister lounge, Passport Restobar, on the left. Both share the same staff and kitchen (they were quite efficient), and they serve identical food items, but I believe the latter has more of a focus on cocktails.

The interior of Cosmos Greek Kitchen.

We went into Cosmos and found it to be rather quiet initially. However, we were early and, as we dined, the space filled up with more people, including a handful of families with small children. The host/server let us pick our own table while she went to grab menus. Once we settled in, it definitely felt like a comfortable spot for an enjoyable evening.

The two of us decided to go for the Super Combination Platter for two ($70) as it seemed to cover the gamut of menu favourites. Honestly, it did not disappoint in terms of the portions, selection and flavours.

Horiatiki (Greek Salad)

To start, we were served a bowl of Horiatiki (Greek Salad), which consisted of lettuce, tomatoes, cucumber, red onions, crumbled feta, and olives in extra virgin olive oil with dried oregano and maybe a little bit of red wine vinegar for added acidity. Traditionally, Greek salad is made without lettuce, adds green peppers and uses a large slice or chunks of feta cheese. I don’t recall seeing any pieces of pepper in ours and Kirk was hoping for more hefty pieces of feta rather than the crumble. Otherwise, it was still very tasty, light, and refreshing.

Calamari needs a squeeze of lemon juice!

At the same time as the salad was served, we were also presented with a large plate of Calamari. The deep-fried rings and pieces of baby squid were beautifully breaded to a nice crisp. The chef managed to keep the meat quite tender, avoiding the sometimes disastrous overcooked chewiness found at other establishments. A squeeze of lemon gave it a brightness on the palate and the house made tzatziki was the perfect accompaniment.

After indicating that we were ready to proceed with the rest of the platter, a huge silver tray was brought over with all of the remaining items for our meal. I will quickly mention that another portion of tzatziki is provided with the combo, but we both felt that it was unnecessary since we still had plenty left from the Calamari dish. Instead of a second helping of that, it would be really nice for them to swap that out with hummus. I didn’t think to ask if that was doable that night, but they might accommodate the request considering that the items are priced the same on the menu. It’s food for thought next time around. Also, it should be noted that pita bread isn’t part of the platter, so you may want to ask about adding that on as an extra.

Dolmathes in the round dish with Chicken & Lamb Souvlaki on the right.

It was difficult to decide where to start with the feast in front of us. I decided to sample the Dolmathes first. Those are vine leaves stuffed with rice and ground meat. They’re then covered in a lemony sauce. I vaguely remember going to a Greek restaurant (probably Koutouki) when I was a late teen and trying these. I think I attempted to unwrap the leaves because I didn’t think I was supposed to eat them. As a Chinese person, I was used to seeing sticky rice cooked in large leaves that weren’t meant to be edible. Knowing better now, I ate the whole thing and it was delicious. I actually didn’t expect it to have any meat inside, but it was a pleasant surprise to find that savouriness offset by the acidity of the creamy sauce on top.

Next up was the Keftedes, spicy Greek meatballs. These aren’t actually spicy in so much as having a kick of heat on the palate. They’re just seasoned with different herbs and spices to give it plenty of deep flavour. The finely ground meat was evenly textured for a nice mouthfeel. These are typically eaten with tzatziki, but that isn’t really needed. They’re good all by themselves.

Keftedes sort of hidden under all those diced tomatoes and red onions with the Spanakopita next to them and big pieces of yellow Greek lemon potatoes.

Spanakopita is one of my all-time favourite Greek snacks. Filo pastry stuffed with spinach and feta is simple, but delicious. This was a recipe I even took the time to make when I was young because I liked it so much. The filo pastry here was golden brown and incredibly flaky. My only issue with it was one end of the pie was all pastry with barely any filling. It was probably due to the folding of the filo to keep everything held inside the pocket. So, it was a big mouthful of thick pastry and none of the spinach or cheese. If they can find a way to make sure the filling is more evenly distributed into every bite, it would be even better.

Chicken and Lamb Souvlaki came with the platter. Often times most people don’t like lamb because of the wildness of the meat. It has a distinct gaminess to it, and when it came to the souvlaki, I found that it was relatively prominent. Nothing that bothered me too much since I often enjoy lamb. But, it was more pronounced and certainly not masked by the herbs used to season the meat. A couple of the pieces of lamb were a bit chewy as well as there was tendon running through. Otherwise, it was fine. In my opinion, the chicken was preferable. Well-seasoned and succulent, these felt like the lighter option when it came to protein.

The Souvlaki with slices of Lamb Souvla stacked underneath.

If you do want to try lamb at Cosmos Greek Kitchen, I highly recommend going with the Lamb Souvla over the souvlaki. A big portion of sliced roasted lamb laid beneath the skewers and it was wonderful. The wildness of the meat didn’t taste as strong and it was super juicy and tender with a fantastic zestiness coming from the marinade. A sprinkle of lemon and a dip of tzatziki made this a delectable treat.

Kirk and I loved the Moussaka, a layered casserole of potato, eggplant, and ground beef topped with béchamel sauce. It’s a really rich and filling dish, but it’s worth the calories. We especially appreciated the use of cinnamon (my go to spice) for the sweet-spicy combo that came through with flying colours. It elevates the dish into something special.

Moussaka

The final item on the platter was the Greek lemon potatoes. Kirk said he thought they were boiled and then roasted to get them as tender as they were. Either way, these were amazing. The potatoes were saturated all the way through with lemon and herbs. The flavour was in every single bite and I couldn’t get enough of them. It was literally the last thing I chose to eat from our main meal because I wanted to remember that taste.

“Coconut Cream Pie” dessert

Having sampled a little of everything in our combo, we finally called it and asked the staff to pack up what remained for leftovers (we had enough for another lunch and dinner for two). However, I wasn’t done. Since I was already there, I decided to go for dessert. Although my stomach had little room, I managed to pack away the majority of what I think is something like a Kadaif (I missed the name when the server was listing out the options). It was sold to me by being described as similar to coconut cream pie. Turns out that it was layered with a crust, finely shredded filo pastry, and whipped cream. A sweet syrup covered the plate. Not quite what I pictured, but it was still pretty good. I probably wouldn’t get it again as I wasn’t a fan of the overall texture. Yet, I’m glad that I opted to try something else other than the typical Baklava.

Super Combination Platter for Two

If you’re looking for a friendly Greek restaurant with, for the most part, authentic dishes, check out Cosmos Greek Kitchen. Don’t hesitate to order that super combo platter. The portions are worth the price and you’ll be basking in Mediterranean heaven for at least a couple of days, maybe more.

Edmonton Restaurant Review: The Workshop Eatery

Crispy Brussels Sprouts and Carpaccio started our meal.

Open for about three and a half years now, my first experience at The Workshop Eatery was about six months into their tenancy at the Mosaic Centre, which is located in southwest Edmonton at the entrance of the Summerside neighbourhood (2003 91 Street). My friend and I attended a Prairie On the Plate event, a special evening where a local restaurant whips up a multi-course menu utilizing ingredients from Taste Alberta‘s partners. I was impressed by the level of talent in the kitchen; chef Paul Shufelt had brought relatable yet elevated dishes to the far edges of the city.

Fast forward to present day. Despite the quality of the food that I ate at The Workshop Eatery back then, honestly, I didn’t go back. It crossed my mind every so often, but it was never at the top of my list. With so many other businesses launching throughout Edmonton, I was always just trying to keep up with the rest. Eventually, I made the decision to revisit this gem. On a recent weekend, I took Kirk out on a date.

I have to say that I made our reservation (using the YP Dine mobile app) somewhat last minute; I booked our table for a Saturday night on the same morning. Nevertheless, I was hoping for a better spot than what we received. Personally, I don’t think anyone should be subjected to sitting so close to the washroom. There’s only a single stall within the restaurant and it was situated a maximum of ten feet away from our table without any sort of barrier between us and the washroom door.

The dreaded table by the washroom…

Additionally, a small shelf was next to us with “clean” utensils laid out for the staff to easily grab upon having to reset the tables. It didn’t seem the most sanitary to have that within wafting distance of the washroom. It was busy, too. Over the hour and a half that we dined, guests came in and out of that washroom about once every four to five minutes. It was distracting and uncomfortable. I wanted to complain, but I didn’t want to ruin our night out by making a big deal about it. Also, looking around the space, I knew that there weren’t any other available tables that we could have been moved to without messing up their other reservations, so I kept quiet. In any case, that table made us feel like second class patrons. How they have not built some sort of wall to cordon the spaces off after all this time is beyond me. If they read this, I really hope that they take that suggestion into consideration.

Now that I have that off my chest, let’s get to the food and drinks. Firstly, the beer taps are few. They have focused on featuring draughts from Blindman Brewing. Kirk opted to try their IPA ($7.50). On the other hand, when it came to their mixed drinks and wines, they definitely offered a lot more options. As much as I wanted to try something (I had my eye on the Beets by JF cocktail), I chose to save a bit of money and stuck to the plates instead.

To share, Kirk and I started with the Crispy Brussels Sprouts ($10) and the Carpaccio ($18). For our mains, Kirk went with the Chicken Supreme ($33) and I selected the Duck Duck Couscous ($36).

Crispy Brussels Sprouts

I believe that the Brussels sprouts have been a staple of The Workshop Eatery for quite awhile. They were fried until every leaf of the vegetable is browned and crisp. I would have loved for there to have been more larger pieces of the sprouts, but the majority of the dish consisted of single leaves that had maybe soaked up a little too much oil as a few bites were slightly greasy. I did very much enjoy the Sriracha sour cream used as a condiment for the veggie though.

Carpaccio

For the most part, the Carpaccio served at The Workshop Eatery is a classic interpretation. The kitchen carefully placed thinly sliced Jeff Nonay Holstein beef as the foundation and then layered crispy capers, shaved pecorino cheese, flat leaf parsley, and anchovy vinaigrette atop the meat. On the side was a long house made cracker to be topped with each ingredient. What separated their version of carpaccio from others that I’ve had is their use of pickled shiitake mushrooms; they added savouriness, tang and extra bite to the overall marriage of textures within this plate. I ate the majority of this and I was completely satisfied.

Kirk’s Chicken Supreme entrée was surprisingly delicious. We cook chicken regularly at home, so it’s not a meat that I tend to lean towards when I’m going out for an indulgent meal. However, Kirk didn’t seem to mind ordering it. On this occasion, I think he made a really good decision. The maple-mustard brushed free run Morinville Colony chicken breast and thigh was incredibly tender and juicy with the flavour soaked right in and a slightly crispy skin. The puree of roasted squash beneath the chicken brought in some creaminess that worked as a “sauce” for the meat and the pillows of gnocchi, while the sweetness of the squash played well with the fresh corn and salty bacon. I was lucky to have snuck in a few bites of this before Kirk devoured the entire thing.

My Duck Duck Couscous was so good. With duck prepared two ways — Four Whistle Farm breast and duck & blueberry sausage — my taste buds got to switch things up throughout my main. Both were cooked perfectly. The duck breast was succulent and still beautifully pink inside. The sausage was thick and divided in two using a diagonal cut to show off the interior mix of ground duck and blueberries. Well-seasoned and moist, the hints of fruit paired excellently with the rich, somewhat smoky duck. To offset the meat, the duck was served with a hearty herb-raisin and almond couscous, smooth vanilla parsnip puree, and pops of pickled sour cherries for a world of textures and flavours that enlivened my palate.

Sadly, there was no room for dessert, but I’ll leave that to next time. I’m certain that, down the road, we’ll be back again (maybe for happy hour or brunch). I’ll just make sure to ask for a table that’s further away from the washroom. Other than that, we had a wonderful meal at The Workshop Eatery with mostly superb food and great service.

Edmonton Restaurant Review: The Cave Paleo Beastro

The interior of The Cave Paleo Beastro.

Having been diagnosed with Crohn’s disease, my friend has had to transform her diet over the last few years. For the most part, she’s stuck with eating gluten free and paleo. Therefore, when it came time to celebrate her birthday this year, she selected The Cave Paleo Beastro (6104 104 Street) for a group dinner.

It’s a relatively new restaurant that just opened mid-summer late-fall 2018, so at the time of our visit, it’d been in business for a little over eight months. We had a large party of about twelve people and our reservation had been shifted from a later dining time to an earlier meal at around 5:30 PM.

Kirk and I were the first to arrive and made mention of the booking. The staff pointed out a long table that was set up in the middle of the space, so the two of us seated ourselves. However, after a few minutes, we were asked if we were too early for our seven o’clock dinner. Turns out they had misplaced an email confirming that our reservation had been altered. The good thing is that the restaurant wasn’t busy, so it’s not like they double booked another group in.

We were honestly hanging out at The Cave for probably close to an hour (waiting for one or two latecomers) before we finally ordered our food. Drinks among the table included a lot of raw and biodynamic wines, both by the glass ($9 to $12 each) and bottled ($50 to $82).

Vegetable Tempura

The only appetizer we tried was the Vegetable Tempura ($14) because our guest of honour was nice enough to share her order. It was one of the only things actually served warm the entire night. The mix of veggies included lightly battered and crisp broccolini, carrots, mushrooms, and yam. On the side was a gingery ponzu sauce for dipping. Overall, it was a pretty satisfying snack and all of us that sampled it seemed to enjoy it.

Yet, when it came to the main dishes, the wait was really long (I don’t think we ate until 7:30 PM). The Cave kitchen is open, so we could see that there were only one or two people working. I guarantee that they waited until pretty much everything was ready — one friend was served well after the rest — before bringing our meals out. That meant our food was probably sitting (in a fairly chilly venue) and that’s why, at best, each plate was lukewarm. Additionally, a few of my dining companions complained of small portion sizes, overcooked beef and duck (I still believe that my friends should have said something while we were there; the staff can’t fix things, if they don’t know about the issue), as well as a flavourless Scallop Crudo ($18).

Strip Loin

When it came to presentation though, I thought that the chefs did a nice job. The veggies were always used to provide a pop or contrast of colour. The fondant potato wedges on one of the Strip Loin ($42) plates alone was beautifully arranged in the shape of a flower. Despite those types of details, everyone I ate with couldn’t look past the shortcomings listed above.

I, on the other hand, thought it was a bit better compared to the group consensus (I rated the place a 6.5 out of 10). I only got a couple bites of Kirk’s Beef Rib ($32). While it wasn’t hot and more meat would have been nice, I found the beef to be succulent, well-seasoned, and tastily charred. Out of the whole dozen people at our table, I was the only person who ordered the Lamb ($29). I think I got the most bang for my buck because I was served three thick rounds of perfectly prepared roasted lamb atop rutabaga and seasonal veggies (squash and carrots). The lamb had zatar spice rubbed on the exterior, which slightly saturated the meat while still allowing the natural flavours to come through. Perhaps Kirk and I just lucked out with what we ordered at The Cave versus everyone else, but I thought the meal was decent other than the temperature of the dishes.

Dessert also seemed to be hit or miss at the table. The Lemon Betty ($10) was comprised of lemon curd, almond crumble and meringue layered in a jar. It was described as very tart and fishy as if those Omega-3 eggs had been used. Others who tasted the dessert didn’t seem to be able to pick out that particular flavour, but my friend was adamant that it was there. I’ll chalk it up to her really sensitive taste buds and the fact that she knows that Omega-3 eggs taste that way (I’ve never had them before).

Chocolate Brownie

Regardless, I can say with confidence that the restaurant makes a great Chocolate Brownie ($10), which actually came out sort of hot! It’s a shareable size, good for a couple, with that slightly chewy edge and soft middle. A light caramel sauce decorated the plate and a scoop of refreshing lemon gelato accompanied the rich chocolate to create a nice balance.

I’m not completely writing off The Cave Paleo Beastro based on this single experience. For all I know, returning for dinner as a duo might change things entirely. From what I could tell, on a Saturday night, this south Edmonton eatery wasn’t busy, and that’s probably part of their problem. The kitchen and the staff likely aren’t used to catering to larger groups during regular service. If they want to stick around and make a better impression in the future, that’s something they’ll have to improve upon.

I’d like for The Cave to be a place people want to hang their hat.

Edmonton Restaurant Review: Kanu Cafe

My dinner consisted of Coconut Chai Latte, Creamy Mushroom Soup, and Spring Gnocchi.

With a menu inspired and conceptualized by plant-based American celebrity chef Matthew Kenney, Kanu (pronounced kuh noo’) Cafe opened in Edmonton this past fall. Taking over the space previously occupied by the short-lived Monument Coffee Bar on the southwest corner of Jasper Avenue and 108 Street (at the base of The Mayfair building), the interior has had a bit of a face lift. Otherwise, it’s fairly similar with its center counter and two walls of windows that offer plenty of natural light.

My friend and I had planned a catch up over dinner last month. When I arrived at around five o’clock that weeknight, it seemed that the reservation I had made on OpenTable was unnecessary. The place was so quiet. Less than a handful of tables were occupied and I wondered if it was always that way.

The service was good though. We were given info on their new happy hour specials (available Monday to Friday from 3pm to 6pm) and recent updates that had been made to the menu before we were left to make our decisions.

Our Coconut Chai Lattes

I contemplated ordering one of their signature cocktails, but it felt like more of a day for comfort food and beverages. In the end, both of us opted to try out the Coconut Chai Latte ($5.75). It arrived piping hot in a decently sized mug. A pretty plant-themed dusting of cinnamon decorated the foam. The tea had a lovely flavour that was well-spiced, a little creamy, and the coconut was actually quite prominent. It’s a bit expensive, but, honestly, most places are charging at least five bucks for a latte nowadays.

Creamy Mushroom Soup

For my supper, I chose to go with two smaller dishes. The first was the Creamy Mushroom Soup ($6.50). This was made with coconut cream, mixed mushrooms, wild rice, local herbs, and toasted kombu (kelp) oil, so it was both gluten and nut free. I’m a sucker when it comes to mushroom soup, as long as it’s actually thick and smooth. There’s nothing worse than a watery concoction. No need to worry about that here though. Kanu Cafe did a great job with their recipe. Although it wasn’t really hot enough, the base was pleasantly creamy. There were also plenty of mushroom varietals to provide a satisfying chew and ample texture. It probably could have stood as a light meal on its own.

Spring Gnocchi

My second plate was the shareable Spring Gnocchi ($13.25), which had just been added to the menu. While the dish cooled quite quickly, the overall taste was superb. The crispy yet pillowy pieces of potato pasta were served with peas, pea tendrils, pistachio, spinach and nettle cream, and sunflower Parmesan. It was deliciously savoury and, at the same time, a little bit earthy with the fresh greens shining through on the palate.

Key Lime Pie

As I’ve come to learn with my friend, she’d much rather eat dessert than anything else when dinnertime hits. This particular night was no different. In this instance, she picked the Key Lime Pie ($13.75) and snacked on it throughout our visit. No doubt about it, this raw, gluten free Kanu Cafe treat was beautiful to look at. The presentation was spot on with it’s deep green colour contrasted with what I believe were dried red flower petals, chunks of almond ginger crumble and citrus glass. To say the least, it was an interesting dessert. I didn’t have a chance to sample the crumble or citrus myself, but I had a couple of bites of the key lime filling (made with avocado) topped by lime gel with the pecan and coconut crust. I found the filling to be way too pudding-like as if it didn’t have the time it needed to be properly set. It also didn’t have enough of a lime flavour and it was rather grassy. Lastly, for the price, it was quite a petite portion. I suggest that the kitchen consider making these into smaller two-bite desserts at a lower cost to justify the existence of this dessert.

Coconut Cream Pie

In contrast, my serving of the raw and gluten free Coconut Cream Pie ($14) was huge. It was about the same width as the Key Lime Pie, but probably three times taller. The creaminess and density of the filling was perfect, too. The only downfall was a too thick macadamia crust along the edge. That, and, after a point, the coconut flavour got a little lost behind the more distinguished taste of banana.

For the most part, I enjoyed my meal at Kanu Cafe. I definitely think that the restaurant does a good job of making people forget that they’re eating a meal devoid of meat since the dishes are still rather gratifying. However, it’s not often that I walk into an eatery and find myself paying more for a dessert than for the rest of my food. Perhaps more work goes into making the desserts than I realize, but it’s an odd thing to see, especially when more restaurants cap the cost to around $10. That’s something that I think they should address. Regardless, I felt that Kanu Cafe offered a number of options within a reasonable price range alongside educated customer service in a comfortable atmosphere, and that may just do the trick in bringing this usually carnivorous girl back.

Edmonton Restaurant Review: DIE PIE

Die Pie Vegan Pizzeria

DIE PIE (11215 Jasper Avenue) entered the Edmonton food scene back in the fall of 2017 as the first plant-based pizzeria in Alberta. I was intrigued by the notion of a vegan restaurant attempting to circumvent the average Albertan’s love of meat, meat and more meat on what is a beloved meal for most. Don’t get me wrong, a well-made vegetarian pizza can be quite satisfying, but I’m not going to lie, 95 per cent of the time, any pizza I order is going to have chicken, bacon, sausage, beef, or prosciutto on it. It’s just a fact.

Yet, the time had come for me to delve into the offerings at DIE PIE. After a late afternoon bridal event, my friends and I were looking for a spot to eat downtown. This place came to mind as it’d been on my evergrowing list of eateries to try for a while. When we arrived, it was prime dinnertime on a Friday night, so we were told that it would probably be at least a 30 minute wait. We opted to put our name down on their list. In the meantime, we planned to find a table at another nearby restaurant to grab some drinks or snacks. However, as luck would have it, a few customers departed as we were about to leave and we managed to snag three bar seats.

The bar at Die Pie

The space itself is small and simply decorated; they’ve kept things minimal, mural wall notwithstanding. The service at the bar was decent as we were given menus and water quickly, and our questions were answered informatively. Our orders were also put through relatively fast once we had made our decisions. Eventually, a table opened up and we were given the choice to move, which we happily accepted for ease of conversation among the three of us.

Where I think I started to get frustrated was with the wait for our food. It took close to 40 minutes before our items finally made it out from the kitchen. Is that normal for DIE PIE? Is it because vegan food takes that much longer to prepare? Do they make the pizza dough from scratch as soon as your order is placed? I have no clue. Either way, if you ask me, it was just too long. Thankfully, I was in good company, so I didn’t dwell on the time all that much. Still, it’s something that DIE PIE should be more cognizant of.

In the end, was the wait worth it? Honestly, I don’t think it really was.

Mac & Cheese

One of my friends ordered the Mac & Cheese ($19). It’s described as a combination of cheddar sauce, pickled baby jem tomato salad, shallots, “bacon” breadcrumbs, and aged cashew parmesan. Maybe it was creamier as soon as it was dropped off at the table, but when I sampled it, I didn’t find it had a great texture on the pasta and I didn’t think it was cheesy enough. The “bacon” breadcrumbs were a nice addition though. I also made sure to try a pickled baby jem tomato. It was plump and juicy, but surprisingly spicy. For a second, I thought maybe it was a chili pepper disguised as a tomato. My guess is that they pickled it in spiced brine as that’s the only explanation for the heat. Anyway, it was an interesting take on mac and cheese that I’m not super keen to go back for.

Pierogi Pizza

My other friend settled on the Pierogi Pizza ($20) with the regular crust — gluten-free is an option for $2 more — as it’s one of her favourites at Boston Pizza. Now, if I’ve had BP’s version before, it’s been years, if not decades (did they even have it on the menu decades ago?) since I would have eaten it. Therefore, I really didn’t have a standard to compare this to. I thought it was good though. The crust of the Neopolitan-style pizza is very thin, crisp along the edges, and chewy in the middle. So, plus one for DIE PIE in that respect. The toppings of cheddar sauce, shaved potato, feta, sour cream, green onions, and “bacon” parmesan worked here. It very much tasted like pierogi fillings without being too heavy.

Black Garlic & Truffle Pizza

I’m always a sucker when it comes to menu items that mention truffle, so I had my heart set on the Black Garlic & Truffle pizza ($22). It consisted of hemp havarti, wild mushrooms, and mustard greens (more like a spring mix). I didn’t particularly like the texture of the vegan cheese and most of the pizza was made up of undressed salad. The wild mushrooms, few as there were, were probably the best part in terms of heartiness and texture. For flavour, it came down to the black garlic and truffle, which was good, but not enough to save this creation. In my opinion, it certainly doesn’t warrant the highest price tag on the pizza menu.

While I found the staff to be friendly and attentive, at least when it came to filling our water glasses, overall, DIE PIE isn’t a restaurant that would pull the carnivorous me back. Perhaps I don’t appreciate what they’re doing because I’m not an actual vegan. Yet, I’m all for veggie dishes when they’re done well. Based on the regular menu items that we selected this time, I can’t say that I was wowed at all. I really wanted to like the food, but personally, I won’t return to DIE PIE to spend my hard earned money there again.