The Lunch Room was featured in Veg News today! Read the story here:
Holy moly pozole!
This classic Mexican soup is made with guajillo chiles, poblano peppers, tomatoes, hominy, beans, and ancient vegan secret spices. Toppings: cilantro, lime wedge, avocado slices, shredded cabbage and tortilla chips. Not just a meal, it’s an adventure.
In this interview, Phillis talks about the evolution of The Lunch Room from cart to restaurant, including never-before-told tidbits about Tarot cards and Rev. Joseph.
The Lunch Room is opening a restaurant in Kerrytown!
Hello Lunch Roomies,
You have no idea how HAPPY we are to tell you that we have signed a lease for a brick-and-mortar location! We are making our new home on the west side of Kerrytown in the space last occupied by Yamato, nestled between Everyday Wines and Zingerman’s Events. We project a JUNE OPENING and will be serving breakfast (selected mornings), lunches, and dinners, and Saturday and Sunday brunches. It is our hope that The Lunch Room Restaurant will win a place in your hearts for our amazingly delicious plant-based food; compelling, attractive interior and exterior design; and spirited ambience that includes live music.
We are especially grateful to our friends at Trillium Real Estate for their assistance in securing such a prime downtown location!
You can read and see a video about our live announcement last night on annarbor.com.
We are super-excited to join the Kerrytown community, and Kerrytown is happy to have us! Karen Farmer, Manager of Kerrytown Market & Shops, says: “Kerrytown Market & Shops is thrilled to welcome The Lunch Room to our community. We’ve patiently waited for the right fit, and feel we’ve got that with Joel and Phillis. Their wonderful food and positive energy will make them a great addition to our unique collection of local businesses.” Hooray!
The restaurant menu will feature new entrees such as veggie burgers, tacos, roasted root veggie pasties, tempeh reubens, and udon noodle seitan stirfry — as well as many of the items that made the food cart famous. There will be rotating dinner specials including pizza; paella; mac & cheese; veggie sushi platter; panang curry; Cuban black beans & rice, and breaded seitan cutlets with rice, broccoli & gravy. Among the new breakfast and brunch offerings will be breakfast burritos, French toast, cauliflower-spinach frittata, potato pancakes with applesauce & sour cream, oatmeal-fruit-granola platter and more. A bakery display case will show off The Lunch Room’s cookies, pies and pastries. The restaurant will also sell fresh-squeezed fruit and vegetable juices, smoothies, coffee, root beer floats and Boston coolers, and coconut-milk ice-cream sundaes with hot fudge and other homemade toppings.
Of course, The Lunch Room will continue to serve only plant-based foods made from scratch from fresh, high-quality ingredients, whenever possible using locally grown, seasonal vegetables and fruits. Many of our menu items will be gluten-free and we will make every effort to accommodate guests with food allergies.
The Lunch Room promises to become a destination not only for its food, but also for its decor. Adam Smith and Lisa Sauvé of Synecdoche (Si-NEK-duh-kee) “simultaneous understanding” are designing the space as a showcase for their dynamic modern architectural style that accentuates materials, space, and light. Holders of Master’s degrees in Architecture from the University of Michigan’s Taubman College, the pair were the 2011 winners of the Young Architects Forum of Atlanta for a temporary outdoor installation called Edge Condition. They will work in conjunction with Lunch Room co-owner and graphic designer Joel Panozzo and plant artist Andy Sell (aka Foraging Florist) to create a bright and beautiful space, incorporating and blending elements of indoors and outdoors, to enhance the dining experience.
Stay tuned for updates on our progress. We can’t wait to open our doors and serve you!
Hugs and kisses all around,
Phillis and Joel
