Chase’s Daily Restaurant
This place is special. A vegetarian restaurant that doesn’t make any point at all of being virtuous or preachy, Chase’s was formed by a local farm family (the Chases) with a simple philosophy: Cook superlocal foods, as freshly as possible, based on the things being grown at the farm. It maintains a balance between simple, hearty food and more sophisticated offerings. Despite a few James Beard Award nominations, Chase’s dialed back its food service a few years back, so breakfast and lunch are counter service only, with terrific breakfast burritos, veggie sandwiches (love the tempeh reuben), and complex, flavorful soups. Reservations-only dinner happens just once a week, on Friday nights, and might feature anything from grilled polenta to Indian food. The whole room is very inviting and light-filled, with wooden floorboards, lots of local art, and a pressed-tin ceiling. In 2020, Chase’s started doing a pop-up, preorder pizza service in a tent outback on Friday evenings—time will tell if it sticks around, but the pizzas are great. .
This place is special. A vegetarian restaurant that doesn’t make any point at all of being virtuous or preachy, Chase’s was formed by a local farm family (the Chases) with a simple philosophy: Cook superlocal foods, as freshly as possible, based on the things being grown at the farm. It maintains a balance between simple, hearty food and more sophisticated offerings. Despite a few James Beard Award nominations, Chase’s dialed back its food service a few years back, so breakfast and lunch are counter service only, with terrific breakfast burritos, veggie sandwiches (love the tempeh reuben), and complex, flavorful soups. Reservations-only dinner happens just once a week, on Friday nights, and might feature anything from grilled polenta to Indian food. The whole room is very inviting and light-filled, with wooden floorboards, lots of local art, and a pressed-tin ceiling. In 2020, Chase’s started doing a pop-up, preorder pizza service in a tent outback on Friday evenings—time will tell if it sticks around, but the pizzas are great. .
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