A woman transformed!
Below is a snippet of the day. I hope you enjoy the video.
A woman transformed!
When ever I return to San Francisco, I make sure I bike through Golden Gate Park, stop and watch the sea, then cycle on to Judahlicious, located way out in the boondocks..well, Outer Sunset but it feels like another world. It’s a great ride though, and works up an appetite. With the closing of Cafe Gratitude in 2012 in the city, it made a trip here even more important for me to get my raw food fix.
This place has had bad reviews in the past on Yelp. But don’t let that stop you. Times have moved on and I’ve always found it a worthwhile destination. The staff have always been friendly and the food is delicious, lovingly presented and prepared nice and fast.
They have 6 raw food and 6 cooked vegan dishes, lots of smoothies and juices and desserts and even a filling acai bowl.
The seating could do with a feng shui consultant. I’d prefer small tables rather than the two rather awkwardly placed benches but this is a little critiscim. I was super happy to see lots of school kids queuing up for green juices. Bodes well for our future generations health!
So, what did we eat?…
A tamari-marinated portabella mushroom topped with fresh Zucchini, Kale, Cauliflower, Bell pepper, Onion, Sunflower Seeds, Sprouts, and Pineapple. Drizzled with our Cashew “Cream” sauce and Avocado Cheese sauce. My friend ordered this. I’d give it 6 out of 10. I don’t think the mushroom was marinated enough and it lacked flavour somewhat.
RAW vegan cupcakes. Fresh Coconut meat, cashews, sweet stuff, super foods. I was in heaven! I made myself take absolutely ages (well, it felt like ages) to eat/enjoy. It melted on my tongue, and I swear I didn’t stop smiling the whole time I was consuming it! The silver case was flattened and I scraped it clean!
Raw Carrot Cake – my friend’s dessert of choice. Though good, thick with cashew nut cream topping, and a generous wedge of nut ‘cake’ with grated carrot (of course), and lovely warm cinnamon spices. However, it paled in comparison to my beautiful, swirly cupcake. I admit to being a little bit smug that I’d picked the best food. I know…so childish!
3906 Judah St, San Francisco, CA 94122
3906 Judah St, San Francisco, CA 94122
Finally…after umpteen visits to San Francisco I scrape my dollars together and ate at the much trumpeted Millennium. Inside this totally vegan mecca, the lights are dim, the atmosphere sedate, and the lighting poor. Hence, the pictures do not portray the food in its best light.
I had spent many a minute reading the hundreds of Yelp reviews. The majority stand together and wave a green V for the famous San Franciscan restaurant, set in a hotel in a rather seedy side of town. Yelp reviews need to be taken in the context at which the are written because a) you do not know where the reviewers have dined before b) if they are in good company c) what mood they are in d) whether they chose from the menu well…e) f)..etc…..so many factors maketh a meal. This night I was in very good company, I’d also dined at many a good vegan restaurant before and I was in a cheery mood.
This was my opinion of Millennium on this one visit.
|fingers poised on the highly polished cutlery in anticipation!|
|first we were brought an amuse bouche. lightly herbed sage and white bean pate. buttery and delicate|
The really friendly (and patient) waitress helped me to whittle down my selections, but I still squirmed in my seat even when I’d narrowed things down. My friend and I opted for the Crusted Oyster Mushrooms. Dusted in rice flour and coriander seed and served with a pot of kumquat-ginger-chili jam. They were deep fried darlings, piled up on a plate. The jam was tart, citrus and sweet. Then, guess what happened?…you’ll never guess. The waitress placed on our table a sampling of the other starter I spent minutes in angst over and had thought I’d left to the halls of ‘the one that never was’. ‘I thought you should try it’ she said, as angels danced over her head. So starter #2 was Nopales, King Trumpet Mushroom Ceviche. grapefruit, radish, carrot, avocado and endive with crisp nuggets of hominy (white floury corn) glistening with a toasted lime, oregano and garlic vinaigrette. It was good. For me, the hominy stole the show.
Pictured above was my friends entree (the entree I wish I’d ordered). Green tea & ginger edamame cakes. They were very good. Full of dense flavour. Dressed with a Korean chili-fermented black garlic sauce that was rich and flavoursome.
|My pumpkin seed picadillo tamale. It was good but not rocking. The chocolate chili emulsion was good but I thought it could of been more punchy. The tamale was fluffy and tasty but, for me not fabulous.|
|Our ‘non-alcoholic libations’ were giggle making. They were phenomenal. We both had the ethereal named ‘Snowbird’. It truly dazzled! Citrusy, coconut nectar softened with lime juice to impart a gleeful zing. I would happily return, just to sip this out of a fragile martini glass, and hum a happy tune whilst relaxing at the bar.|
The dessert was an easy decision –
Terrinelayered hazelnut bark, coffee bean cream & chocolate ganache, salted caramel,
marshmallow cream, maple hazelnuts.
??!! L and I were speechless! We both were. It was a rich, dense mousse with the perfect balance of coffee and hazelnut flavours. The marshmallow was unusual, with a silkiness that melted slowly on my tongue. Put all this together with a salty, crunchy hazelnut, oh my, a sweet confection heaven. It was a showstopper! A Marilyn Munroe or Moulin Rouge of desserts!
There is no doubt about it, chef Eric Tucker and Stephanie Roston, together with pastry chef Emmy Miller are vegan gourmet wizards. I will definitely return. My meal was right up there with the best of my best restaurants so far. I took my time and savoured over every single morsel. The experience was entertainment in itself and not just a refuelling. All of the staff were extremely attentive and friendly. Faultless.
Millennium is affiliated with Joie De Vivre Hospitality, an organisation that gives under-privileged adults education and training to develop the skill-set to find employment in the food and beverage industry. More vegan chefs…I say bring it on!