Epif
Brunch restaurant · Kerns ·
Vegan South American pisco bar serving creative small plates & cocktails
Vegan South American pisco bar serving creative small plates & cocktails
"A South American-focused vegan restaurant that closed in early October but is back as of Thursday, November 6, now with a retooled menu focusing on vegan brunch dishes." - Dianne de Guzman
"Vegan South American restaurant is calling it quits after 10 years, thanking diners on Instagram for making the restaurant shine; for now, Sunday, October 5 is the final day of business, though that may change." - Paolo Bicchieri
"Built around a giant tree limb, Epif offers a vegan twist on South American fare. Pepe Arancibia slings small plates like baked empanadas with house ají verde salsa, apple bocadillo with tempeh crumbles and jalapeño-Honee, and sopaipillas — fried pumpkin bread that’s also drizzled with apple juice-based vegan honey. Explicitly focused on pisco, the bar serves infusions of the spirit in flavors like chamomile and cucumber as well as cocktails like the jalapeño pisco sour. The warm, intimate dining room — accented with repurposed materials, an antique front door from Peru, and a colorful mural depicting a magical llama — makes for an excellent date night spot on 28th Avenue’s restaurant row." - Anastasia Sloan
"This vegan South American “Pisco bar” is about so much more than brandy. Visitors can enjoy one of several different nonalcoholic cocktail options here all for $10 or under. Some options play with spices or botanicals to help cut through the juicy sweetness, like the Bee’s Bonnet, with chamomile tea, coconut milk, and lavender bitters. The Tropic Tonic is a smart option for those who love a tiki bar, combining ginger beer with pineapple and lime." - Thom Hilton
"Built around a giant tree limb, Epif offers a vegan twist on traditionally meat- and seafood-heavy South American fare. Pepe Arancibia slings small plates like baked empanadas with house ají verde salsa, pimentones rellenos (stuffed pickled sweet peppers), and sopaipillas, fried pumpkin bread drizzled with apple juice-based vegan apple honey. The bar program focuses on infused pisco cocktails, but also includes thoughtfully balanced mocktails, like the pineapple-ginger-lime Tropic Topic. The warm, intimate dining room — accented with repurposed materials, an antique front door from Peru, and a colorful mural depicting a magical llama — makes for an excellent date night spot on 28th Avenue’s restaurant row." - Waz Wu
