When was the last time you looked at a menu and didn’t negate an item based on its deliciously creamy aioli, that thick slice of freshly baked sourdough, its inability to offer organic-Swiss-water-poached-skinless-chicken-breast, or because you’ve “actually just had breakfast,” a.k.a a spirulina, kale, crushed vitamin A, B, C and Z shake with raw-honey from the wild bees of the remote waka-waka region that only produce between March and May, on Wednesday’s, Friday’s and every second Sunday, that you drank at 6am this morning?
