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NEWS & EVENTS |
FAQ's
Gourmet and healthy; what more can you ask for?
- Organic Garden welcomes people from all walks of life and diets. Our objective is to share this amazing new style of cuisine with people in an enjoyable professional atmosphere.
- Equal to the massive health benefits of this cuisine, are the exciting savory flavors of the food, dressings and sauces.
- Organic Garden is one of the premier organic and vegetarian dining establishments on the East Coast. While one of the only such place in Massachusetts, presently we see Organic Vegetarian Dining (and Raw or Living Foods) popping up all over nationally, with an explosion of places in New York and California.
- Our certified organic ingredients are unmatched in terms of freshness and quality. We also offer a good selection of Organic Wines and Beer
Wonderful Ambiance
- We offer candlelit dining with friendly wait staff. Our somewhat Asian-inspired dining room features faux finish walls, velvet drapery and themed artwork. Decorative lighting provides a warm glow that is highlighted with splashes of color. Background music goes from Jazz to Bob Dylan and the Beatles, to Delta Blues, World Music, Classical, Spanish guitar and some of our favorite old time singers like Louis Armstrong, Ella, Frank & Dean Martin
- With only 34 Seats, you want to make reservations for weekend visits. We are located next to the Cabot Cinema, a historic lush theatre with nightly movies.
- Our kitchen, basement, storage and bathrooms are clean and exceed all health codes. We strive to be a model for the restaurant of tomorrow. The set-up of our operation is innovative and custom designed.
- Organic Garden also strives to use only eco-friendly paper & cleaning products and recycles.We purify our water to .5 micron
Services & Events
- We're Open 7 days a week and feature Daily Lunch Specials and Sunday Brunch. We now offer Gift Certificates, Takeout & Delivery. We hope to soon offer products over our website
- We feature diverse Prepared Foods to take home such as sprouted hummus, dressings, dips, pates
- We do beautifully presented Party Platters of Sunburger & Falafel Hor d'ouvres as well as Wraps and Nori Rolls cut into bite sized pieces. We offer a selection of paté and dip veggie platters, sprout salads, and sea vegetables salad.
- Our mini Macaroons & Carob "Fudge" Brownies make an excellent dessert platter
Anything else on our menu can be done as a platter and specially priced for your group.
- We are also available to Cater for private parties with an experienced team that is able to handle any size function.
- On a monthly basis we present special events with chef's , authors and health practitioners we have come to have as our friends. We also offer our own free lectures and recipe instruction open to the public.
Other Facts
- We opened to the public on December 22nd, 1999, the winter solstice.
- We are a corporation. Principal shareholder and manager is Robert Reid, who has been aided by life long friend, James Pistorio of Lake Tahoe, NV (formerly a MA resident). We are thankful for Raw foods advocate, Robert Yarosh, who also assisted in the initial design of the restaurant.
- Prior to founding Organic Garden, Robert Reid was conducting recipe classes, seminars and writing on the Restorative Power of Natural Foods and Holistic Healing.
- Robert journeyed to various parts of the country, particularly the West Coast to study with some of the leading health gurus and authors in the natural foods and lifestlye arena. He has a few certifications in areas of holisitic healing from the various retreats and seminars he attended.
Robert's journey began in 1994, when he was impassioned by the desire to save the life of his 33 year old sister-in-law Elizabeth to terminal cancer (she lived 1 1/2 years longer than 2 month diagnosis). Robert set off with his brother Stephen, on a path to find the secrets to healing and wellness. The loss of his sister gave his life a purpose and the information they discovered changed his life from a meat and potatoes tax accountant to a vegetarian health educator and finally to a restaurateur. He is ever grateful for the opportunity to do this work and for the many people who have helped him.
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