“Our philosophy is on making whole foods taste good,” says chef Scott Hersch, who coowns the restaurant with his wife, Jamie. Although the casual, light-filled dining room is typically packed during lunchtime, they also do a brisk business with takeout, offering a super-fresh alternative to a fast food lunch with their small-batch vegan soups such as Thai coconut and black bean chili served with toasted, house-made pita chips.
There are also easy-to-transport sandwiches served on your choice of bread, including wheat pita and Jewish rye — a nod to the 23-year-old eatery’s roots as a vegetarian hot spot on the Case Western Reserve University campus. That longtime focus on simple ingredients extends to the to-go packaging too, with unbleached butcher paper encasing the sandwiches.
Try This: The Mediterranean inspired Julie’s Tabbouleh ($9) is a vegan sandwich packed with zesty falafel, smooth tahini, fresh sprouts, tomatoes and peppers.
How To Order: By Phone, DoorDash, Uber Eats
28500 Miles Road, Suite J, Solon, 216-231-0922, munchasimplekitchen.com
food & drink
7:00 AM EST
April 28, 2020