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.
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