Flower Child

Flower Child Restaurant Review:

Restaurateur Sam Fox offers nearly every kind of restaurant experience imaginable in his Valley empire, and now, he’s trying his hand with health food. But this is no hippie joint. Instead, it's a rather big, shiny, contemporary space furbished with woods, industrial lighting, cozy booths, live trees, and a huge placard menu hanging over the ordering counter. Servers deliver the food to the tables, and it's all good-for-you foodstuffs: salads; vegetable and grain plates; wraps made from whole-wheat, flaxseed, chia seed and unbleached flour; hot pots like tofu-mushroom pho; and family-style dinners. Ingredients are organic, sustainable and GMO-free, with lots of build-your-own options from the selection of meats, starches and vegetables. Bowls, for example, can be constructed from 16 ingredients, including red chile-glazed sweet potatoes, turmeric-spiced cauliflower, grilled asparagus and mushrooms, snap pea soba noodles, French green lentils, tofu, salmon or steak. As the finishing body-friendly touch, wines and beers are organic, and kombucha flows from the tap.