“Our focus is on scratch-cooked vegan dishes made with fresh, high-quality ingredients,” says Chef Rob. “We are developing unique flavor profiles that everyone can enjoy.”
Chef Rob’s Celery Root Cake is a playful riff on the classic Maryland crab cake, served on an arugula salad with a touch of Old Bay that is balanced by a bright lemon herb dressing. His mushroom carnitas breakfast burrito draws rich umami flavor and a satisfying toothy bite from cremini and king oyster mushrooms paired with black bean, onion and pepper.
Elizabeth’s Counter owner Rob Krupicka hopes the store’s unique plant-based cuisine will draw vegans and non-vegans alike from all corners of the Washington area. With the addition of an in-store grocery section, Krupicka wants to provide a convenient go-to spot for Alexandria vegans, as well.
“It can be a challenge to purchase high quality vegan food without making a special trip,” says Krupicka. “Our location will allow many of our customers to make a quick stop along their regular commute or grab a fast, yummy bite on work-from-home days.”
The grocery features artisanal plant-based affinage by Philadelphia-based Conscious Cultures (www.theconsciouscultures.com), and is currently stocking Pimento Cheese and Fruit and Nut logs perfect for spreading on your favorite crackers or sandwich. Other offerings include Just AJs sausages, Morning Star meats, Ripple Ice Cream, Follow Your Heart yogurt and dressings, JUST Egg, and much more.