Donna Jean now serves his pasta and vegan pies in North Park

I am tempted to call him triple vegan already seen. Because I have already gone there – a few times, in fact – and although there is always a new panel on the door, the menu has been meatless and without dairy products for seven years. First of all as a vegan roadside style hymn, later as a Mexican-Slash-Slash-Slash spot, the village.

Today, the lit panel gave Jean, already considered a restaurant based on plants serving all these years in Bankers Hill. The San Diego meatless community tends to be very united, it is therefore logical that the owners of Donna Jean end up taking control of a freshly released vegan cuisine after the development forced them to get out of their original location. It is even more logical than they would bring their restaurant with a neighboring half-sister also pushed, Evolution Fast Food. Thus finishing the already seen Trifecta.

Formerly a vegan restaurant, always a vegan restaurant: now the house of Donna Jean and Evolution Fast Food

Fady Evolution fans could miss its vegan service, but these new autonomous excavations on Boulevard El Cajon include a good size parking lot, so there is a good option for vegetable burgers to grasp and take away, chicken sandwiches and deliciously without dairy products.

As for my current special appetite: it remains downright focused on the proposed Italian price.

Bankers Hill Restaurant now found on El Cajon boulevard

When it was opened for the first time, the concept (named after the mother of chef Roy Elam) delivered a larger and comfortable menu. These days, the restaurant settled on a succinct assortment of pizzas and pasta to support its beers and additional wines. It is useful that each element is marked to note if it includes nuts, soybeans, onion or garlic; It is also oil -free, gluten -free or can be gluten -free. (But if you can manage gluten, pizza marks a knock-out.)

Not that I do not appreciate my order from Macaroni to cast iron cheese ($ 18). The creamy texture coating the shell pasta makes a convincing dairy impression. However, Faking Cheese continues to be the largest obstacle for plants based on plants, so a dish that is based on the flavor of the pointed cheddar and the umami in the heart of a good cheese needs a little more, in terms of flavor. To this end, see $ 3 of additional modules – including marinated peppers, Cremini mushrooms and truffled cream – to add depth.

Mac n cheese made from plants, covered with breadcrumbs in a cast iron pan

The right pizza is also counting on cheese, but here you get a natural replacement Umami from tomato sauce, in addition to a litany of vegetarian trim. Think of mushrooms, olives, Calabrians peppers and spinach, if you are there.

Above all, what matters with regard to pizza is the crust, and this is where Jean gave an excellent base for his entire pizza menu. The Neapolitan style crust strikes this ideal point of air, soft and crisp on the edges. This can even be worth adding one of the $ 3 “crust dip” from the restaurant, whether it is truffled cream, garlic butter or a ranch vinaigrette seasoned by Za’atar. Although I find it satisfactory in its own right.

And while the options abound, I find that the Badmotorfinger tart of the store is the ideal of vegan pizza. In addition to the olive, spinach, peppers and red onions, it has a sausage from Tempeh of crumbled fennel. And although the effect is subtle, it also employs Saba, a caramelized grape syrup dating from the old intrinsic Roman weather in balsamic vinegar.

I recently complained that good vegan pizza is difficult to find, but this is no longer the case in North Park, where it is time to familiarize yourself (or redirect) with Donna Jean.