A few pieces of advice.
Pros: Its potential.
Cons: Lack of authenticity, giant/unmanageable menu
"Not quite sure what everyone's been eating at this place, but I make better most days in my home kitchen. Which makes me very, very sad, as there aren't many healthy options in this area.
I'm a vegetarian, and my partner took me to this restaurant thinking it would offer a lot of great vegetarian options. It certainly did have a lot of options...I'd say too many. The menu itself was overwhelming (sandwiches, stir fry, Mexican, Italian, oh my!). Unless you're a giant chain restaurant, having that many options means you usually aren't doing any of them very well.
I opted for the veggie/tofu teriyaki stir fry and was underwhelmed. It was something I could have made at home, and the broccoli had a strange aftertaste. They also used what appeared to be silken (or at least a less firm) tofu: not what most Asian dishes use, as it is more for smoothies and things of that nature. It was slippery and not very appetizing. The veg and tofu were less than bite-size; it just didn't feel authentic or like the cook had any authority with the ingredients.
My partner went the Italian route and got ravioli. The sauce could have been fresh or canned, it wasn't immediately apparent. It was clear, however, that the ravioli pasta was not fresh.
The one part of the meal that excited me was the fresh salsa. It was served with tortilla strips, which were inconsistently baked. The crispy ones were fantastic!
Overall, a "meh" experience. It seems this place thinks healthy is brown rice, wheat rolls, and baking instead of frying, without making any of it exciting. It's just substituting, which feels like deprivation. Any dietician will tell you that. My suggestions, since I really want this place to become somewhere I can actually eat:
1. Condense your menu and focus on your strengths. Don't try to do everything, because you'll end up doing it all half-assed.
2. If you're going to have vegetarian options, do them justice and honor the ingredients by knowing how (and when) to use them.
3. Focus on FRESH. Anyone can dump a bag of ravioli in boiling water; why should I order it at a restaurant? If it's not fresh, don't put it on the menu.
4. Work with local farms and create a seasonal menu with new and exciting vegetables and ingredients!"