Short Order: Vida’s Plant Based Butcher’s Reuben
When one thinks of a plant-based butchery…well, one doesn’t usually think of a plant-based butchery. Normally, we think of animal-based butchers, with perhaps a couple of carcasses hanging from the ceiling somewhere.
But, Vida’s Plant Based Butcher has a name that practically speaks for itself. So in developing expectations, one would imagine…perhaps giant hanging disemboweled gourds?
Nope. Think more on the lines of a deli; expect lots of cold cuts, and packaged sausages and meatballs. Well, not meatballs, but things that look like meatballs. Vida’s offers plant-based options galore, mostly formed to resemble meat products.
A robust sandwich operation is part n’ parcel of the business. Especially good news, as there is no better way to take its products for a test drive than in a combination crafted by an expert. There’s a collection of house sandwiches on the menu, and Vida’s Reuben is an excellent introduction.
Per the menu, the Reuben is built on classic rye bread with corned beef (let’s say “beef”), mozzarella cheese, and thousand island dressing. The meat is similar to animal-based deli meat, a little less texture, but a guest-taster guessed “pastrami,” and that’s pretty close. The dewy slices are pleasantly complex and come off better than some generic, slimy, salty meat products. The layers are teamed with a mild sauerkraut, the non-dairy mozzarella, and a chunky thousand island that is the envy of any deli, anywhere. It’s all layered inside a couple of slabs of swirly rye with a hint of sweetness. The bread is sturdy enough to hold the sandwich together, but still soft and chewy.
Beyond the Reuben, the selection of sandwiches includes plant-based BLTs, chicken salad and Sloppy Joes. There’s also a salad section, and a few sides such as mac n’ cheese.
Vida’s can be found at 1724 Northwest Blvd. in Fifth by Northwest. It’s open Tuesday through Sunday from 11 a.m. – 6 p.m.
For more information, visit vidasbutcher.com.