Gina ordered the Chicken and Eggplant Sandwich which is grilled chicken breast and roasted eggplant on toasted multigrain bread with goat cheese, basil pesto, spinach, tomato & blackberry balsamic vinaigrette. There are many distinct flavors in this sandwich, with several dimensions, but they all meld well to create perfect balance and a great taste. Gina also had a cup of chicken and posole soup that was zesty and nicely seasoned with a backdrop of lime and cilantro. I had the Apple Pork Sandwich which is grilled pork tenderloin on a toasted bolillo with smoked gouda cheese, fresh spinach, spicy apple & tomato pico and honey dijon aioli. I really enjoyed the thoughtful combination of apple (which was not too spicy), pork and gouda. The spinach and bread gave it just the right amount of crunch. The cup of corn chowder had whole pieces of corn and cilantro with a subtle bite of spice at the end.
Even the sides that accompany the sandwiches are well done. Especially the house made, ice box pickles which are crunchy, thinly sliced, slightly sweet with a twang of tartness. The recipe comes from the owner's mother. A real treat. The tea is from local company, Tea Embassy (loved the Lavender tea that was served that day). For dessert we indulged in an coconut cupcake which was moist, with a rich buttercream frosting and an impressively generous mound of fresh coconut on top. All desserts at FoodHeads are made in house.
I learned something new about FoodHeads--they serve breakfast (I always thought of it strictly as a lunch place). The breakfast menu boasts espresso drinks, tacos, scrambles (using eggs from Vital Farms), breakfast sandwiches and baked goods. Dinner is also offered Thursday through Saturday until 9:00 p.m. with a varied bistro menu that includes entrees like crab cakes, steak, salmon, ribs to name a few. FoodHeads doesn't have a liquor license at this time, but you can bring your own wine or beer. I am happy to know that the good things here have remained while a few new things have been added to keep things interesting. (Cathy)
Disclosure: We were guests of FoodHeads this particular visit so the food was complimentary; however, the opinions and thoughts expressed here are completely my own.