Eighth Street's newest tenant, Wild Root Cafe and Market, opened quietly Nov. 2. Owned by husband and wife duo Michael and Anne-Marie Trebbi, Wild Root specializes in breakfast and lunch fare made with organic, local and sustainable ingredients.
Located in the former Yokozuna Teriyaki space at 276 N. Eighth St., Wild Root boasts vibrant chartreuse walls and large windows that let in lots of light. Behind the walk-up service counter is an open kitchen and tables are dotted with wooden planter boxes filled with fuzzy green moss.
The menu is equally bright and thoughtful. Consisting mostly of salads and sandwiches with loads of vegetarian and vegan options, Wild Root's menu steps it up with artisanal flourishes like seeded flatbread crisps, house-made ricotta and caramelized onion jam. Highlights include the avocado banh mi ($9), stacked high with crispy tofu, avocado, shredded carrots, sprouts, shaved cucumber and vegan red chili mayo; and the green salad ($9) with market greens, shaved root vegetables, avocado, soft egg and herbed yogurt. Other recent specials have included house rolled gnocchi with fennel pollen, Tuscan kale, wild mushrooms, pancetta and pine nut pesto, along with Vegan African peanut soup with coconut and greens.
For more info on Wild Root and to view the full menu, visit facebook.com/WildRootCafe.
In other nosh news, Nampa is home to Grub Hut, a food stand that opened recently in the parking lot of the Nampa Gusher Sinclair at 324 Third St. South.
"All of our food is homemade from scratch. We have no dairy and no sugar and no flour," said chef Cheryl Richard. "We serve Paleo, vegan and low-carb choices."
The menu includes quinoa hot cereal with fresh blueberries, coconut milk, chopped nuts and maple syrup; breakfast lasagna with organic eggs, house-made breakfast sausage and sweet potatoes; and Asian chicken meatballs on butter lettuce wraps. There's also a selection of organic teas and smoothies.
Grub Hut is open Monday-Friday, 7 a.m-2 p.m. Visit facebook.com/NampaGusher for more info.