Photo Credit: Alvin Ong
If you are ever traveling through the Philippines make sure to check out Mr. Guac Truck!
“We had to design a business system that is economically, environmentally, and socially sustainable …We try to make our operations as sustainable as possible; as such, we limit total energy consumption of the truck by using LEDs and energy efficient lighting, upcycled an old delivery truck into a highly designed mobile eatery, utilize a small footprint by maximizing the available space within the 12′ x 6.5′ delivery truck, and developed a system that encourages customers to return our packaging for recycling.”
This is my favorite restaurant @ the moment! The majority of the food is sourced within 360 miles, and it is delicious. Katrina and I went to this place for happy hour the other week, and we were immediately hooked. I have not tried the entire menu yet but I intend to! Their lunch and dinner menu looks equally impressive and no where lacking in things to taste, scarf, and drink. We are headed back here for breakfast this week, a review will follow.
“What is sustainable? To us, it means relying on and investing in our immediate community and geological placement. It means utilizing our resources in an efficient and renewable manner that we find closest to us. It means dedicating ourselves to ensuring the health of our neighbors and loved ones by using the freshest, most naturally grown sources.”
* Peanut Butter Bon Bons // me: Gooey in the middle crunchy on the outside…messy but good!
kw: smooth & sticky, sweet…peanut butter is my favorite!
* Mini Mac & Cheese // me: Best Mac & Cheese I’ve had in a long time…home style.
kw: Delicious and creamy, cheesy…it was okay.
*Pulled Pork sandwich with slaw // me: Smokey with BBQ flavor, slaw adds a crunch to the sandwich…good.
kw: The pork was flavorful and tender…just the way I like it.
Culinary Producer and consultant to “Top Chef” Shannon Wilkinson just opened his newest restaurant, Little Water Cantina, on Eastlake Ave in Seattle!
To celebrate Cinco de Mayo today I decided to give it a shot. Shannon and his wife Laura, have put in a lot of work to get this restaurant started. I have noticed the construction, for quite some time now and have been anticipating its arrival to the neighborhood. The inside of the restaurant has a modern design and is looking to achieve LEED Platinum approval, with on site composting and efficient water usage. As you enter you can smell the essence of reclaimed wood (which is not a bad thing). A cool feature along the back side, is a wall constructed of recycled bottles.
I was seated pretty swiftly near the back by a couple big glass window doors. The view was unbeatable, and even though we had typical Seattle weather, I could still see gas works (This place is almost certainly going to be at max capacity on 4th of July).
Since it was only their soft opening their menu had been posted on a couple chalk boards. My girlfriend and I opted for the Turkey Enchilada with Hazelnut Mole, with a side of Chips and Salsa.
To start, I will say that I am not willing to give up on this place yet, with a soft opening and the restaurant needing to get a rhythm down. The dish came out at a weird temperature. Both my girlfriend and I noticed this right away. It seemed like it wanted to be a cold dish but came out lukewarm. The Hazelnut Mole was excellent. If it had been a little spicier I would have loved it. The turkey was shredded and was good but came interesting enchilada style. Overall the dish was good but not necessarily worth $13.
I personally, will be going back to “LWC” , to give it a shot and to see what their full menu has to offer. I can appreciate that the restaurant has put some effort into it’s design, to seek LEED certification.