Healthy salads come in a bowl or a wheat wrap at Danelion Communitea Cafe, such as The Giddyup: spring greens, crumbled blue corn chips, chili, diced tomatoes and scallions served with vegan queso or organic dairy cheddar.
From the restaurant's website:
"Dandelion Communitea Cafe is a beloved organic cafe located in the heart of Orlando, Fla., which serves healthy vegetarian fare and premium loose leaf tea. Established in March 2006, Dandelion is a landmark establishment attracting loyal locals as well as a must-visit destination for health-conscious tourists."
Kids' menu. Beer available. Serving lunch daily, dinner Mon–Sat.
"Even if you’re not into eating sprouts or saving the planet, there’s plenty to appreciate at this cafe. There is the funky, artsy décor with hand-painted chairs and fabric-covered ceiling. There’s the menu, which includes the outstanding Happy Hempy Hummus, topped with hemp seeds, and an upscale version of a Fluffer Nutter sandwich, made with almond butter and served on toasted sourdough bread."
— The New York Times
Healthy salads come in a bowl or a wheat wrap at Danelion Communitea Cafe, such as The Giddyup: spring greens, crumbled blue corn chips, chili, diced tomatoes and scallions served with vegan queso or organic dairy cheddar.
From the restaurant's website:
"Dandelion Communitea Cafe is a beloved organic cafe located in the heart of Orlando, Fla., which serves healthy vegetarian fare and premium loose leaf tea. Established in March 2006, Dandelion is a landmark establishment attracting loyal locals as well as a must-visit destination for health-conscious tourists."
Kids' menu. Beer available. Serving lunch daily, dinner Mon–Sat.
"Even if you’re not into eating sprouts or saving the planet, there’s plenty to appreciate at this cafe. There is the funky, artsy décor with hand-painted chairs and fabric-covered ceiling. There’s the menu, which includes the outstanding Happy Hempy Hummus, topped with hemp seeds, and an upscale version of a Fluffer Nutter sandwich, made with almond butter and served on toasted sourdough bread."
— The New York Times