Fayetteville has a number of eateries which are locally owned and operated, and Mockingbird Kitchen is one of the most charming of these establishments.
Even their name celebrates the state bird of Arkansas. The signature bird graces the walls of this contemporary café, situated in a cozy corner of the Evelyn Woods Shopping Center on College Avenue in Fayetteville.
With study at The American Culinary Institute and co-ownership of Bordino's Restaurant in her portfolio, Chef Chrissy Sanderson fuses her extensive experience with treasured family recipes. The result is a selection that delights and surprises. Her menu denotes dietary needs, and vegan dishes are flagged by a cute little leaf.
Our server cautioned that the ripple-cut fries were prepared in the same oil as some of the meats on the menu, so they can’t be called vegan. However, vegan selections include the Sautéed Greens which are prepared in a vegetable stock, as well as the Three Bean Salad (kidney beans, black-eyed peas, and edamame melded with a red pepper vinegrette). And on a cold autumn day, you can’t beat a warm bowl of savory Tomato Soup.
I decided on the Stir Fried Farro and Vegetables. Farro, a nutty wheat-grain derivative, is paired with carrots, edamame, kale, mushrooms and tofu in a savory soy sauce. It’s a filling bowl of goodness, so filling that I easily had enough for take home. My remaining portion was placed in a reinforced cardboard container rather than Styrofoam – yeah! (Vegans notice these things.)
I’ll admit to a moment of jealousy when my dining partner received her Veggie Burger. This is a patty of pureed vegetables, quinoa, and oats, stacked high with tomato slices and a vegan focaccia bun. It’s a mighty mouthful which threatens to unhinge your jaw, but one does has the option of eating this creation open faced. And even the mayo is edamame-based – how refreshing that she didn’t need to say “hold the mayo”.
Mockingbird is open for lunch, dinner and weekend brunch. Come and luxuriate in this casual chic atmosphere, know you’re doing your part to support a locally-owned business, and send the message that vegans are the fastest growing demographic on the foodie landscape.