Upton's Naturals
Warehouse · North Austin ·
Vegan cafe with seitan & jackfruit dishes, brunch
Information
1826 N Lorel Ave, Chicago, IL 60639 Get directions
Vegan cafe with seitan & jackfruit dishes, brunch
1826 N Lorel Ave, Chicago, IL 60639 Get directions
"Upton’s Breakroom is the vegan cafe connected to Upton’s Naturals, a homegrown manufacturer of seitan products available nationwide. It also just so happens to be the closest lunch spot to our studio. Everything on their menu is 100% vegan – not there’s anything wrong with that. We are unabashed meatlovers, but every now and then a Togarashi Bowl (baked tofu, grilled kale, carrots, pickled radish, scallion, shredded seaweed, sesame seeds over purple rice with a lemon tahini miso dressing) really hits the spot. And the café gets bonus points for its airy, minimal aesthetic." - Potluck Creative
"Finally, in last place, is the Upton’s Naturals Updog, a truly salty hot dog with a texture that spoke to no one." - Dayna Evans
"While Upton’s is known for vegan seitan and jackfruit cooking products, Upton’s Breakroom has incredible vegan snacks that are perfect for watching the Super Bowl or Puppy Bowl. Chow down on a crispy vegan nacho plate loaded with its famous seitan chorizo, beans, salsa, cheese sauce, tomatoes, pickled jalapeño, cream, and cilantro. Upton’s vegan fried bacon mac is also a crowd pleaser. While picking up an order, snag some vegan treats from companion operation Liberation Donuts." - Shanti Chu
"The new item was created in partnership with vegan food company Upton’s Naturals, the West Town brand that distributes items nationally." - Naomi Waxman
"The vegan cafe attached to Upton’s Naturals' headquarters is offering church-style fish fries for pickup via Tock through the end of March (next pickup Friday, March 5), using banana blossoms to mimic the texture of fried whitefish. I learned the tightly packed petals are marinated with lemon juice, dill, and kelp powder, battered with celery salt, paprika, garlic, and pepper, then fried in canola oil until golden brown; meals come with a baked potato (with a pat of margarine), a dinner roll, and a vinegar-based coleslaw. Natalie Slater, the company’s marketing director who created the recipe printed on Upton’s Naturals’ banana blossom packaging (debuted in October), says this is a fun way to introduce mainstream consumers to an ingredient popular in Asian cuisines, and if the blossoms are a hit they may try other fried-fish styles such as Sri Lankan, Thai, or English fish and chips." - Ashok Selvam