Cultivated Greens, makers of vegan Filipino and California comfort food, has relocated to the Windmill Food Hall, taking over the former Lobster West space. Led by industry veterans Preston Burris (Amplified Ale Works) and Kristine Peters (Puesto and Sourshine), it originally launched as a part of the Barrio Food Hub in February 2021 but after a challenging four months, they’ve left the ghost kitchen to pivot to dine-in service at the Carlsbad food hall.
On the Cultivated Greens menu, vegetables replace meat in popular items like cauliflower wings with agave barbecue or buffalo sauce and king oyster mushroom birria tacos. Popular specials, such as the deep fried mushroom chick’n katsu with creamy macaroni salad, now have a permanent placement in the food lineup.
The masarap plate is also a standout, offering a bit of everything Filipino on the menu. The dish comes with pancit (rice noodles and vegetables sauteed in tamari), soy-stuffed vegan lumpia, tofu sisig (deep-fried tofu and veggies with calamansi and traditional spices) and, of course, rice.
For those who can’t make it to Carlsbad, Cultivated Greens can also be found popping up at local events like DAY MVS XL this August at downtown’s Waterfront Park. Plus, they will be selling food through the VRG (Vegan Regional Goods) Market located inside North Park’s Chicago Not Dog.
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