We were there for dinner and started out with two salads, both fresh tasting and flavorful. We especially enjoyed the delightfully different cumin laced dressing in the kale salad, with cooked mushrooms, charred scallions, red onions and cumin/coconut vinaigrette. The portion was tremendous and a steal at $7. A refreshing spinach salad has slivers of mango and red peppers dressed in a cilantro vinaigrette and was a bigger bargain at $6. Chicken, salmon or sirloin can be added to any of the salads. Not as successful was a vegan entrée of fettuccini which was too thick and gummy, had overcooked cauliflower and mushrooms, hard to distinguish creamy garlic sauce and kale pesto which did not add enough interest to the dish. However, while small, the tamarind BBQ chicken was moist and perfectly cooked. We would have preferred more bok choy and less mashed plantains though. Bread was not served and dessert was not offered.
Service was very friendly but slow, we waited over an hour for our entrees. The restaurant is BYO and water is served in Ball jars with lemon, cucumber or both; a nice touch.
Interesting fresh juices such as the Maroon with beets, grapes and apples; smoothies such as Vitality with pineapple, ginger, spinach and coconut water; varieties of tea; and house made ginger ale along with additions of wheatgrass, hemp protein, chia seeds bee pollen, flax seeds, ginseng, moringa and spirulina allow customers to create a myriad of healthy drinks.
Vital is under the direction of Chef Kwame Williams who studied at The Institute of Culinary Education and previously worked at the Pleasantdale Chateau in West Orange. He co-owns the restaurant with his sister Nataki Williams.
Brunch, lunch and dinner are offered and the restaurant has extensive hours: Monday through Thursday from 11AM to 10 PM, Friday and Saturday 11AM to 11PM and Sunday 10 AM to 5PM
Photo courtesy of Lowell Saferstein
387 Bloomfield Avenue
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