I started my food blog about five and a half years ago and my very first post was a recipe for farro salad. It was influenced by a dish I had at the vegan/vegetarian restaurant, Encuentro in Jack London Square. A lot has changed since then, including the restaurant moving to a new location less than a mile away from the old location. I was super excited to try Encuentro again because of their social media presence, particularly Instagram followers posting and raving about dishes there.
I met a friend on a weekday evening after work. It was after 5pm, so we started with some hard cider. I had apple and my friend had pear. It was light and refreshing for this warm summer night.
There were a lot of dishes that were recommended to me, but unfortunately with only two of us we were somewhat limited. We started with a vegan appetizer of marinated mushroom and smoked pecan pate which came with crostini, cornichon, house made fig chutney, and mustard. This dish was spectacular. The flavor of the vegan pate was wonderful and very satisfying to my palette.
The macadamia ricotta with heirloom tomato, summer herbs, grilled corn, and balsamic was highly recommended to me. The ricotta is a vegan option, so I chose to replace it with burrata cheese so I could get a little fat. The dish amazed me with its beautiful color. My mind is actually blown because I am now realizing the balsamic on top was freeze dried. I don’t recall a crunch from the balsamic, but I also don’t remember dressing spilling on my hand while eating this. How interesting! This appetizer is served on a toasted baguette and was fresh and delicious. I felt like I was eating pizza bread.
We were getting quite full already so we shared one entree. I was curious to try the Korean BBQ tempeh. It came with sautéed bok choy, sesame roasted white turnips, kimchee, and rice. Tempeh is a soy product that is used as a meat substitute. This dish reinforced to me that I don’t like meat substitutes. I really enjoyed the flavors of the dish and all the vegetables that came with it. Instead of tempeh, I would have preferred the use of tofu. Another idea I would present to Encuentro would be a vegetarian bibimbap.
We couldn’t leave Encuentro without trying a vegan dessert. Our waiter told us that people in the surrounding Bay Area come to Encuentro specifically for their desserts. We were both intrigued by the chocolate zucchini brownie with vanilla and chocolate coconut ice cream, caramel and chocolate sauce, coconut whipped cream, and candied walnuts. The brownie was delicious, but it was everything else on top that I could not get enough of. This was a light version of a brownie sundae that was rich in flavor.
I left Encuentro very pleased. The kitchen does a great job using vegetables to create unique and innovative dishes that make you feel happy and satisfied. One of the best vegetarian meals I have had, I highly recommend Encuentro.