I rue the day I assumed SunCafé was a commonplace sandwich/salad/smoothie joint. It is so, so, so much more. The converted 1920’s ranch home (formally Zach’s Café) on Ventura Blvd extrudes warmth and comfort while the menu promotes whole food in comforting and familiar forms.
Chef Roy Elam—who shreds guitars along with carrots—heads the inventive menu of colossus salads, raw burgers, golden beet linguini and Reuben themed pizzas… but we had no room for those because we—Elana, Hanna, Alice and I—filled up just about everything else.
Sun Nachos—one of the most popular menu items—were the obvious starter. While debating whether to get the dish with baked blue corn chips or with raw thin-sliced jicama chips, the waitress chimed in “You can do a split order.” So that’s exactly what we did. Topped with “SunChorizo,” nacho cheese, guacamole, pico de gallo, jalapeño, green onion and cashew sour cream this concoction makes the best vegan nachos I’ve had to date. Half of us loved the corn chips, the other half loved the jicama, so a split order is the perfect way to go! Me? I preferred the chips.
The Caesar Salad was not what we expected. Crisp leaves of romaine lettuce and quartered cherry tomatoes are tossed in raw Caesar dressing with capers then lightly coated in garlic pecan crumble. Apparently there was also raw croutons in here… do you see them? I don’t. We asked the waitress and she swore they crushed up in there. Still, the subtly dressed salad refreshed the pallet; although I may eat my way through the rest of the salad menu before coming back around to the Ceasar.
Raw Cream of Mushroom Soup… I didn’t care for this one. The taste is subtle and refined, but the thick and frothy texture is not for me.
I had nearly given up on all vegan mac & cheese. From the ashes of the sloppy glue or watery plastic of most vegan versions rises the glory of SunCafé’s Mac & Cheese—and it’s gluten free to boot! Slender tubes of quinoa pasta are tossed with tiny diced tomatoes and then broiled in the smoothest-richest-most-perfect-ever cashew cheese sauce. Browned tips of pasta periscope up from the bubbling bath as chewy charred bits stick to the sides was we scrape it from the cast iron dish.
The Farmer’s Market Pizza was an unexpected pleasure. While the gluten free rice flour crust is mearly passable, the toppings sing. Market fresh figs sit atop white sauce (a blend of cashews, garlic, shallots, and nutritional yeast), with smokey tempeh bacon, peppery arugula, meyer lemon vin and drizzled with a balsamic reduction.
Owner Ron Russell approached our table as we debated who got the last slice. A tall (or so I think… we were sitting down) man with a beaming smile who accepted our raving compliments on the pizza but deflected them into the kitchen. “The kitchen suggested this combination… I wasn’t too sure about it. I mean figs? On a pizza…?” We all laughed. This moment of commodity distracted everyone as I stole the last slice.
I would have been happy to end the meal here, but most people love dessert. My friends are no exception. The loose, mouth-coating texture of cheesecake is one of my least favorite desserts ever; but cheesecake is the star of the menu here. I quickly learned why. The Cookie Dough Cheesecake is firm and dense—perfect for me—not too sweet and plenty for four hungry girls. The base is a mixture of cashews, coconut oil, and cacao nibs with other stuff (I’m not sure what) on top. It made a fan out of me; I still haven’t shut up about loving this cheesecake!
10820 Ventura Blvd.
Studio City, CA 91604