◊ less sweet – more sweet ◊◊◊◊
try what may be tomorrow’s menu today since yesterday was practically a fortnight; maybe blended / rocks / up
one bottle of red stripe & one well spirit of your choice
single well spirit / double well spirit {check out the ‘doubles & doubles special below}
five bottles of red stripe -and/or-
montucky
bottle of red stripe -or- montucky
red, white, pink, or bubbly house wine
guava syrup, lime, club soda (n/a)
hibiscus syrup, coconut syrup, lime, club soda (n/a)
passionfruit, jalapeno, pineapple, lime, club soda (n/a)
mauby bark fizzy over crushed rocks (flavor’s a cross between root beer and anise) (n/a)
bottle of red stripe -or- montucky
red, white, pink, or bubbly house wine
✣ Can be prepared relatively gluten-free (fryers are shared).
{Dine-in only}
two layers of frybread filled with curried chana, trini-hot sauce tamarind, pickled onions, and scallion
one order of doubles + your choice of two bottles of red stripe, two well spirits, or a red stripe and a well spirit
single well spirit / double well spirit, your choice
{one for 4.5}
✣ Can be prepared relatively gluten-free (fryers are shared).
{Dine-in only}
deep-fried plantains, extra sweetened and yummy
baked with sweet peppers and baking spices
coconut milk bread, baked with golden raisins and toasted coconut
sliced and spiced
chopped fry-bread with… island ranch sauce
fresh papaya and pineapple with pickled red and green cabbage
coconut-rice with black-eyed peas
lightly spiced potato fries that look like mini-waffles! served with your choice of island ranch or ketchup
coconut milk-stewed collard greens and kale, with taro root, garlic, and onions
Why are our windows open? With simple evaporative coolers for summer and radiant coil heaters for winter, there’s no guilt in keeping our doors open, as it allows a filtered fresh breeze to move through. This keeps our atmosphere clean, comfortable, and extremely eco-friendly. Both systems are 95% efficient or better.
We continue to monitor guidance from the CDC, WHO, and Denver Public Health regarding Covid. Our staff are fully briefed and constantly updated on sanitary practices. We even self-enrolled in the city’s 5-star Certified Restaurant program for added oversight.
As always, our dedication to cleanliness and hygiene is unwavering. We created our plant-based vegan restaurant in Denver to make all creatures happy and healthy. While there are many reasons to visit and share support for all the best vegan restaurant in Denver, health and happiness should always be our primary goal.
We stay flexible with staffing and operations to handle any unexpected events. We may occasionally limit our offerings, hours, or service to ensure everyone’s safety. Please bear with us, knowing our goal is to protect everyone so we can all continue to enjoy those long-term hugs. Hugs are nice. 🙂
In an effort to close the pay gap between Kitchen and Service staffs, without inflating menu prices, a KAP Fee (Kitchen Appreciation Program) will be added to each non-retail check. This fee helps fairly price our menus while continuing to provide the option to offer gratuity to the service staff.
KAP Mission: The Kitchen Appreciation Program’s aim is to provide a healthy and equitable restaurant culture that :
~ Attracts better talent and fosters longer-term relationships —both of which allows further investment into education, advancement, and creativity
~ Directly rewards our Kitchen Staff for their valuable contribution to the success of the restaurant
~ Allows for more equitable compensation without inflating menu prices
~ Further instills every staff person’s relationship with quality, consistency, and timing efforts as they relate to staff and guest expectations
~ Improves upon our overall culture of cooperation and mutual respect of our entire staff and our guests
We have been diligent in requesting input from our staff, patrons, and colleagues to inform this decision and feel confident that a KAP Fee is a mutually fair solution given the current realities of the restaurant industry. Below are some of the most common questions regarding this program:
Why don’t we pay our Kitchen Staff staff a fair living wage?
We absolutely do. This KAP fee is not in lieu of the restaurant’s competitive above-market wage, it’s in addition to it. With the 3.5% fee, every cook and dishwasher is guaranteed an incremental bonus based on the success of the restaurant.
Why should guests subsidize your labor costs?
The reality is restaurant guests have always paid for labor. Sales of food and beverage are the restaurant’s only source of revenue and as such, these must cover ALL costs of operating the restaurant. And, just like food, beverage, and supplies, every cost (including labor) is getting more and more expensive. Our remedy currently is both in creating new thoughtful menu items to help offset costs of goods –but also new approaches in assisting labor expenses (such as KAP Fees). By doing this we can continue to offer items we all love —at a fair price without sacrificing anyone’s quality of living.
Why not “roll” your costs into menu pricing instead of adding this fee?
While we explored doing just this, it creates further disparity between Service Staff and Kitchen Staff –and here’s why: As tips are traditionally factored from food and beverage totals, providing separation of this fee presents guests both clarity and un-inflated menu pricing. Conversely, “rolling” this fee into menu pricing would not just unnecessary benefit our servers tips but potentially add unnecessary expense to our guests.
What about an option to leave a tip for Kitchen Staff staff?
Unfortunately (believe it or not), it’s not a legal option. According to the Department of Labor and the IRS, Cooks and Dishwashers are not “traditionally tipped employees”, and so legally, they are not allowed to share tips without the restaurant changing its entire labor structure, and thus increasing menu prices by at least 15%. Currently that’s not reasonable to the majority of our guests, and could create even larger gaps or disinsenitives between the Service Staff’s and Kitchen Staff’s potential earnings.
This seems ridiculous the way these laws are set up!
We agree 100%. Fortunately, our aim is to present our passions in a great environment while by not taking advantage of anyone, guests or staff alike. We hope to encourage you to learn more about these issues as everyone’s cost of living continues to rise. In the meantime, please keep voting and writing compelling letters to our representatives.
Please let us know if there are any other questions; happy to discuss this or anything restaurant related anytime! Thanks for your support!