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(Japan) nutty with a delicate taste of toasted rice and popcorn.
Traditional scented pouching tea, fragrant and mellow.
(Japan) intriguing and vibrant, made from powdered sencha rinsed in rice water then pressed through thin molds.
(Argentina) an intense, grassy and slightly smoky infusion of leaves and twigs from the evergreen yerba mate shrub.
(Himalayas) grown on the famous biodynamic makaibari estate nutty, mild and green in character.
(China) withered and dried over open pine fires smoky and robust.
(India) grown in the highlands of northeastern india, robust and malty.
Organic (china) initially nutty with a subtly sweet finish.
Grilled treviso, citrus, honey thyme vinaigrette. (Vegan).
Mixed greens, cucumber, golden tomato, pita croutons, feta cheese and chickpeas, mint harissa vinaigrette. (Vegan).
Romaine, grilled zucchini, tomato, green beans, fresh corn, kidney beans, asparagus, fresh mozzarella, and roasted jalapeno basil vinaigrette. (Vegan).
Crispy papadum chips. Vegan.
Spicy deviled eggs with housemade green sriracha.
Sashimi style marinated fish, apple, cucumber, spicy sesame.
Scallion, kimchi, shiitake. Vegan.
Komatsuna greens, spiced tofu, toasted rice broth. Vegan.
Street's rotating noodle dish; see blackboard for today's pick.
With spicy sesame dipping sauce.
Mustard oil, coconut fried rice, soft egg.
Made with daiya cheese. Vegan.
Peanut sauce, cucumber vinaigrette.
Crepes, mustard, rosehip jam.
Asian pear pickles.
Carob date molasses.
Spicy peanut or korean bbq. Vegan.
Red beans plus rice, hot sauce crema, andouille, scallions.
Spicy maple sauce.
Yogurt sauce, rose petals, almonds. Vegan.
Soaked overnight in red stripe beer, ginger beer, chiles, and spices; rubbed in jamaican jerk seasonings and slow roasted in the wood oven.
Boneless beef shortribs slow roasted in korean barbecue sauce and topped with asian pear kimchi.
Marinated and seared salmon with chilled soba noodles, avocado, and mixed greens with miso mustard vinaigrette. Vegan.
Simmered in oyster sauce, cracked black pepper, palm sugar and lime; served with toasted bread.
Toast, coconut jam, egg, dark soy, white pepper.
Semolina puffs, spiced potato, yogurt, sprouted beans, cilantro mint water. Vegan.
Brioche bun, all natural beef, vermont white cheddar, yuzu kosho mayonnaise.
Pea shoots, smashed avocado, tomato, toasted sourdough. Vegan.
Lemon zaatar dipping sauce. Vegan.
Garlic,chile, olive oil, pecorino. Vegan.
Red chard, purple kale, garlic, leeks, spanish chorizo.
Dill and spicy pepper sauce. Vegan.
Coal roasted, wild oregano sauce. Vegan.
Crispy fried sour apple donuts rolled in orange sugar crystals served with whisky cider sauce and apple butter.
Peanut butter mousse, banana, whipped cream, warm caramel sauce and salted peanuts.
Wrapped in banana leaf with coconut sticky rice, plantains, and basil syrup.
Light custard infused with thai tea topped with lime caramel and candied kaffir cashews.
Light semolina cake topped with lime curd, whipped cream and blood orange cranberry marmalade.
Peanut butter & jelly and gingersnaps.
Darjeeling steeped with fresh ginger and frothed with sweetened condensed milk.
Spiced with cinnamon, green cardamom, pepper, ginger and cloves.
(Australia) more lemon than lemon, all organic with 90% citral, the best kind of citrus.
(South africa) consumed for centuries by the aboriginal people, aromas of honey flowers in bloom.
Rooibos (aka once upon a tea) rich hints of vanilla, chocolate and mint.
(Usa) whole rose hips, loaded with vitamin c slightly tart.
With whisky cider sauce and apple butter served with homemade pork sausage.
A uniquely street experience. toasted bread spread thick with coconut jam served with a soft fried egg drizzled in dark soy and white pepper.
Dipped in macadamia nut batter and griddled served with coconut syrup and fresh pineapple.
Burger all natural angus beef, white cheddar, neuskes bacon, a fried egg, and yuzu kosho sauce served with homemade pickles & berbere fries.
Housemade burger, pea shoots, smashed avocado, and tomato on toasted sourdough.
Scrambled eggs with poblano chiles and mexican chorizo; served with spicy chipotle chilaquiles topped with guacamole and sour cream.
Homemade waffles, braised greens, poached eggs, and spicy maple sauce.
On a brioche bun with kimchi relish mixed lettuces and gochujang bbq mayo.
Flat iron steak marinated in slivered garlic and toasted ancho chile served with fried eggs, refried white beans and salsa verde.
Grilled zucchini, tomato, green beans, fresh corn, kidney beans, asparagus, fresh mozzarella, and roasted jalapeno vinaigrette.
Small salad of diced sashimi tuna, honey crisp apple, spicy sesame over crispy leeks.
Toasted sourdough bread served with warm feta, avocado, marinated tomato, cucumber, fried sage and scrambled egg.
Marinated and seared salmon over mixed greens, avocado, and chilled soba noodles miso mustard vinaigrette.
Deviled eggs with malaysian hot chile relish topped with green sriracha each.
Sweet and tart with homemade ginger syrup.
With a touch of fresh citrus and agave.
Lemonade of italian aperitif bitters and citrus juices.
Menu for Susan Feniger's Street provided by Allmenus.com
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