Sam Fox's Flower Child: A Beautiful Place for Healthy, Expensive Food That Doesn't Taste Very Good
Both the corn and quinoa and cauliflower were perfectly acceptable, if one-dimensional, dishes. There was none of the tang you'd expect from a dish that contains Greek yogurt, though the combination of sweet corn and cheese is admittedly hard to dislike. And as for the cauliflower, we actually appreciated the curry-like flavor though the dates and almonds were no where to be found.
Lauren Saria Tofu and mushroom pho from Flower Child.
The chicken, at least, was tender, moist, and not entirely bland.
Lauren Saria Flower Child's kombucha tap.
And being so intrigued by the Hot Pots portion of the menu, we couldn't help but order the Organic Tofu and Mushroom Pho ($12) as well. The dish is definitely not a hot pot or anything close to it, but does resemble something similar to pho -- except more bland. The half-full bowl arrived with a side of basil and bean sprouts, which did little to elevate the watery, but spicy broth. It's actually surprising that the dish manages to be so flavorless despite being full of mushrooms, onions, and tofu.
We washed it down with a glass -- er, mason jar -- of Flower Child's kombucha on tap, which is actually GT's Synergy Enlightened Kombucha. You've probably seen it at Sprout's or Whole Food stores around town. If you've never tried the stuff, know that it smells much worse that it tastes. It tastes like fruit juice mixed with vinegar.
Perhaps Flower Child will gain more depth as time goes by but either way, the restaurant seems to be an quick hit with diners. When we stopped in for the lunch there was barely a seat open in either the large dining room or wrap around patio.