Homegrown is committed to sustainability and how food impacts our communities and the environment. Since it’s inception in 2009, Homegrown has grown from a single store slinging sandwiches to ten in the Seattle area, and a new outpost in the Bay Area. Recently, Homegrown transitioned to a broader cafe-concept, and when they invited us to taste some of their new featured sandwiches and bowls, we couldn’t pass it up.
We visited their Kirkland, WA location on a rainy Saturday, and were welcomed into a bright, airy storefront, with clean lines, a roaring fireplace, and abundant reclaimed wood. The menu is broken into sandwiches, bowls, and salads, which are perfect for the lunch crowd. Chef Michaela Skloven who hails from award-winning restaurants like Gramercy Tavern and Per Se in New York City, was brought onboard to oversee new menu items, and the result is offerings with more exotic flavors packaged in the original fast-casual concept.
Photos by: foodolish.com
While we mainly focused on their new offerings, we couldn’t help but also taste one of their original breakfast sandwiches. Here’s a quick run down of what we sampled!
Charred Broccoli Sandwich Combo with Side Salad (charred broccoli, feta, caramelized onion, chermoula aioli & farm greens) We can’t say we’ve ever had a broccoli sandwich before, so there’s really no basis for comparison. The sandwich was a bit on the messy side. One bite, and broccoli and greens came tumbling out. The broccoli had a good char and mingled nicely with the salty feta and caramelized onion, while a simple side salad with farm greens and cucumber rounded out this combo. Our only complaint was that the salad was overdressed. We’re far from vegetarians and we still enjoyed this sandwich a lot.
Sonoran Grass-Fed Steak Bowl (seared grass-fed steak*, ancho roasted corn, avocado, pickled red onion, red cabbage, cilantro, warm ancient grains, farm greens & carrot lime habanero dressing) A super hearty bowl packed with protein! While the grass-fed steak was seared nicely, and we enjoyed the mix of veggies and ancient grains, the entire bowl was completely drowned in carrot lime habanero dressing, giving the bowl a soggy feeling.
Two Fried Eggs Bowl (two pasture-raised fried eggs*, applewood bacon, harissa home fries, caramelized onion, roasted red pepper, braised farm greens & chermoula aioli on the side) The harissa home fries had a nice mild spice, and when mixed with everything else in the bowl, delightfully reminiscent of a Middle Eastern breakfast bowl. The made to order fried eggs still had a runny yolk, which we appreciated, but the bacon lost it’s crispiness under the braised farm greens. We would’ve loved having some crispy bacon sprinkled on top to add a different element of texture, instead of being buried underneath the greens.
Bacon, Egg & Cheese Sandwich (applewood bacon, pasture-raised fried egg*, Beecher’s cheese & roasted garlic aioli) Have you ever had a bad bacon, egg, and cheese sandwich? If so, get to Homegrown and try their version. Smoky bacon is layered with a fresh fried egg, Beecher’s flagship, and roasted garlic aioli. The bread is perfectly crisp, and holds up to the fillings. We found it a bit greasy, but that didn’t stop us from devouring it. This is a pretty perfect breakfast sandwich if you ask us.
Matcha Chicken Avocado (grilled chicken breast, avocado, feta, cucumber, cherry tomato, warm ancient grains, farm greens & basil lime matcha dressing) This bowl had an awesome flavor, but suffered from the same over-dressing as the Sonoran bowl. We had a hard time wading through the amount of basil lime matcha dressing, but were able to discern a nice balance between the warm ancient grains, creamy avocado, and salty tang from the feta. Note to self: try this with dressing on the side next time.
Overall, we found the salad and bowls overdressed for our liking, but still tasty and very hearty. By incorporating diverse and bold flavors such as Moroccan chermoula, za’atar and matcha into their new menu items, Homegrown is not only expanding their footprint, but customer palates as well. It will be interesting to see how they continue to craft new recipes that feature seasonal ingredients with new and interesting flavors.
Homegrown | Multiple locations in Seattle & Bay Area | Open 7 days a week