Nestled in Denver, this charming cafe features whimsical Watership Down murals and a flavorful vegetarian menu that keeps diners coming back for more.
"From November 20 to November 23, this Uptown vegetarian institution is preparing a variety of meatless dishes for the holiday table, including glazed, herbed seitan roast and veggie pot pie; baked Brie with cranberry compote and potatoes au gratin; and pumpkin and apple pie. For the full menu and details, click here." - Ruth Tobias, Eater Staff
"From November 20 to November 23, this Uptown vegetarian institution is preparing a variety of meatless dishes for the holiday table, including glazed, herbed seitan roast and veggie pot pie; baked Brie with cranberry compote and potatoes au gratin; and pumpkin and apple pie. For the full menu and details, click here." - Ruth Tobias, Eater Staff
"Watercourse Foods calls itself Denver’s original vegan restaurant.After Dan Landes first openedWatercourse Foods in 1998, the menu slowly evolved fromstraight vegetarian to fullveganby 2014. Over the years it has becomea gathering place for a community of those interested in healthy foods and lifestyles—not just for those with a plant-based palate, but also for those withdietary restrictions that make eating out tricky. The bright Uptown restaurant is open from 7 a.m. all day and is especially popular for breakfast (not least of all for the design-it-yourself scrambled tofu skillet hash with a panoply of fillings and sauces). In the evening, creative cocktails—and mocktails—made with local ingredients are served alongside street tacos, curries, mac and cheese, and nachos loaded with tempeh chorizo, avocado, refried beans, and pico de gallo."
"Now all-vegan, this Uptown institution is the first name in comfort food for Denver’s herbivores, known for the likes of cauliflower and seitan wings, barbecued jackfruit and blackened tofu sandwiches, and carrot “lox” on toast with non-dairy cream cheese." - Rebecca Treon, Gigi Sukin, Ruth Tobias
"At Watercourse Foods, Denver's first name in vegan dining, cauliflower Buffalo “wings” with “blue cheese” dressing almost look like the real thing, and they’re just as addictive, as is the hefty, green chile–smothered burrito with black beans, potatoes, chorizo-style tempeh, and dairyless cotija. Equally huge seitan-based sandwiches—from veggie-walnut burgers on Kaiser rolls to the popular faux-Cubano—taste, well, meaty, right down to dripping juices. With seitan and tofu, the monster "Big Rig" does a mighty fine impression of gravy-smothered country-fried steakn and scrambled eggs with a biscuit on the side. Of course you’ve got your choice of salads—and drinks from the full bar, too." - Ruth Tobias
