by Jeanne Yacoubou, MS
VRG Research Director
We recently spoke with Jonah, the Head Chef at Blind Faith Café, about their menu. He told us that the restaurant offers a fall/winter menu and another for spring/summer with a 60% difference between them. Jonah described Blind Faith as "50% vegan friendly." The chef stated that they have changed their approach significantly in recent years by offering fewer soy-based entrees and more dishes with an international flavor featuring a variety of vegetables as protein sources. One of their newest dishes, Sagamité, comes from the Native American culinary tradition of the Great Lakes region and features hominy corn, wild mushrooms and wild rice.
Jonah told us that the cheeses used on their Mexican dishes were made with microbial rennet while the Parmesan and Romano cheeses in the Pasta Rapini contain animal rennet. Jonah stated that the animal rennet provided the "traditional flavor of the Italian culinary tradition" embodied in the Pasta Rapini.
Diners may wish to inquire about the cheeses used in a particular entree at Blind Faith Café before ordering to ensure that their expectations will be met.