About Us
Our fast-casual menu features a flavorful selection of quiches, burritos, donuts and pastries for breakfast, and sandwiches, salads and bowls for lunch. Salads and bowls are also available to grab and go in the shop’s vegan grocery section.
“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.
“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.
The Chef
Executive Chef Rob Micciulla’s passion for plant-based cuisine stems from his desire to protect the environment from the climate-damaging impact of the corporate meat industry. He hopes his creative scratch-cooked vegan plates will inspire non-vegans to dedicate at least one day a week to plant-based eating. Chef Rob served as Chef de Partie at Michelin one-star The Oxford Kitchen in the United Kingdom before joining Elizabeth’s Counter. Locals may remember the Colorado native from his two-year stint at Fig & Olive, where he served as Senior Sous Chef de Cuisine before moving to the U.K.
The Name
Elizabeth Gregory was mother of Captain Hanson Gregory, the historical figure from Maine that invented the hole in the donut in the 1800’s and is the namesake of the successful speakeasy restaurant called Captain Gregory’s. She sent Hanson to sea with food, including donuts.
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