I was aware that a restaurant business is very challenging before I pursued my lifelong dream. Despite tons of objection, I decided to follow that dream, no matter what.
Running a restaurant business requires a lot of work. It’s even more difficult for vegan restaurants. Before I opened Alice & Friends I understood that the key to a vegan restaurant is to make sure all the ingredients are truly vegan. We gather these delicious ingredients and keep them fresh to transform them into flavorful and healthy dishes daily. It’s a lot of work to prep everything in house (some new staff were surprised that we make almost everything from scratch ourselves). It’s a lot of work, indeed, but it’s truly worth it.
What keeps me going? Two things in particular. When a client enjoys our food and knowing that no lives are being sacrificed.
Summer is here! We have many travelers visiting our restaurant lately. Two of them were from Boston. How delightful was to be able to share our vegan stories! One day after they dine-in, we received a nice surprise. A beautiful Phalaenopsis white orchid!
This gift was truly unexpected and a powerful encouragement for our team and myself. We feel very grateful.
Thank you – Paul & Bryan!
In honor of our nation’s birthday, Alice & Friends will be closed on Monday, July 4th to celebrate with our families.
Our team has been working hard all year and we want our ‘work family’ to have time off this year to spend with their real families and friends.
We will be open for regular business hours on Wednesday, July 6th.
We wish everyone a safe and happy Fourth of July Weekend!
If you’re staying in town this weekend, come and celebrate with our recipe for love and our delicious new specials – Indonesian Satay, Tom Ka Soup and Fresh Mint Limeade.
Valentine’s Day is right around the corner, but that doesn’t mean you need to scramble for a last-minute gift! We have a simple and proven recipe for you to show your love to your loved ones. (Or, simply give us a call #773-275-8797 or visit us to buy some delicious beautiful vegan chocolate covered strawberries.) See below for the recipe.
1 Pound of Fresh Strawberries
6 Ounces of Dark Chocolate Chips (make sure it is vegan with organic sugar)
2 Tablespoons of Coconut Oil
*Parchment paper (wax paper)
First begin by washing your strawberries well, and then pat dry the strawberries using a paper towel. Once dried, refrigerate them while you melt your chocolate chips.
Pour your vegan chocolate chips into a microwavable ceramic or glass bowl. Add 2 tbsp. of coconut oil to the vegan chocolate chips and stir until all chocolate chips have been coated in coconut oil. Microwave the chocolate chips for 30 seconds, take the chocolate chips out and stir well. Microwave for another 30 seconds and stir again.
At this point, the chocolate chips might not be melted fully, but continue to stir and it will finish melting within the bowl.
Remove the strawberries from the refrigerator. Hold the strawberries carefully from the stem and begin to dip them into the chocolate bowl, they should be fully covered in chocolate. Carefully tap the strawberries on to the rim of the bowl to remove any excess chocolate drizzling down.
Line a tray or plate with parchment paper (wax paper) and place the strawberries on the lined tray or plate one by one. The parchment paper will prevent the strawberries from sticking on to the tray or plate. Now, refrigerate for a few minutes and enjoy with your loved ones!
HAPPY VALENTINE’S DAY!
P.S. We have specials for those who come to celebrate this special day with us – February 14th, 2016 (Sunday) 4p.m. to 9p.m.
Who doesn’t like our zucchini bread? Our zucchini bread is made with load of fresh zucchini, walnuts and raisins. There’re lots of veggies without even taste like eating them. Nutrients packed treat that kids and adults love!