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Vegan & Sara's The Con sando features a spicy fried chick’n topped with creamy sweet pepper slaw in a serrano aioli on a toasted bun.
After nearly a year of Monday evenings featuring fried, beer-battered goodness from Rosey’s Fish and Chips, The Good Kind is flipping the script to something a tad lighter.
Staring April 5, the Southtown eatery will begin hosting Monday-evening pop ups featuring newish plant-powered concept Vegan & Sara. The concept, helmed by local chef Stephanie Lopez, offers a menu of filling sandwiches given a veggie twist.
The Walking with a Ghost, for example is a mushroom-stuffed banh mi with ghost pepper oil served on a bollilo. The Back in Your Head consists of a country-fried cauliflower steak topped with garlic mashed potatoes and thyme cream gravy on Texas Toast. The Con features a spicy fried chick’n topped with creamy sweet pepper slaw in serrano aioli on a toasted bun.
Vegan & Sara's Monday kitchen takeovers run noon to 9 p.m., so the The Good Kind’s regular menu won't available at that time. The bar, however, will be 100% operational.
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