For the last couple of years, Cultivated Greens, a veggie-based restaurant, has been operating out of a “ghost kitchen.” That basically just means the restaurant offers pick-up and delivery options only, in their case from the lobby of the Barrio Food Hub in San Diego.
All of that is about to change. Co-owners Kristine Peters and Preston Burris are moving their business to The Windmill Food Hall in Carlsbad, a food hall that features, among other things, a unique ordering system so you don’t have to “stand in line like cattle to get your food.”
“The Food Hall is a great fit to who we are as people because it’s designed as a true hangout spot with its daily events such as live music and DJs. Most of us also have a background in entertainment and nightlife so it just felt right,” Peters wrote to What Now San Diego.
At Cultivated Greens, you’ll forget about cows altogether.
The vegan/vegetarian menu currently offers items like ‘cauliflower wings’ and chik’n katsu, or panko-breaded oyster mushrooms served with katsu sauce. And we can’t forget their ‘taco Tuesday’ offerings, which range from asada, to birria, to ‘skrimp,’ with pant-based shrimp that’s been battered and fried.
A recent review from Vegan Eats North Country reports, “Those birria tacos are killer…I could eat a dozen of them.”
“We like to keep our menu fresh by rotating items in and out weekly, while also paying attention to the plates that drive demand such as our Barrio Birria. We will also continue to incorporate more Filipino inspired dishes,” says Peters.
There you have it—until Cultivated Greens is up and running for good at The Windmill Food Hall, you’ll want to follow their social media so you don’t miss any of those pop-ups.
“We look forward to realizing our original vision of being able to interact with guests & having them enjoy our food fresh out of the kitchen at the Windmill Food Hall,” wrote Peters.
The restaurant’s permanent opening will depend on approvals from the city. Peters says they’re hoping to be open for good in the next few weeks.
