A few nights ago, I met up with fellow vegans Jennifer and Kayte to try the Sacramento Vegan Chef Challenge menu at Kupros Bistro. We had a fun evening trying each of the creative vegan items prepared by Chef Christopher J. Wood.
Thai Spring Rolls were the appetizer, consisting of basil, mint, mixed greens, bean sprouts, and chioggia beets wrapped in rice paper and served with a sweet chili sauce. In addition to being quite tasty, the rolls were beautifully presented. I took a couple of pictures, but neither turned out well, so you'll just have to go and see this colorful appetizer for yourself!
The main course was Tofu Stir Fry, a delicious entrée of seared tofu, glazed peanuts, and seasonal vegetables tossed with a Korean barbecue sauce and served over a very generous helping of Verrigni noodles.
Finally, the dessert was a Berry Crème Tart, blackberries and raspberries on an olive oil cocoa crust with a cloud of coconut milk and cashew cream in the center. It was a great way to top off a very satisfying meal.
Kupros Bistro generally has at least one vegan entrée on their menu all the time. Currently, it's the Spinach Dhal and Chickpea Bahji. There are also items on the menu that can be made vegan. If the menu doesn't specify that an item is vegan, it's best to ask the server about it, as there may be some unexpected non-vegan ingredients, such as the honey that's used in some of the breads at Kupros.
Kupros Bistro is located at 1217 21st Street, and their phone number is 916-440-0401. Their website address is http://www.kuprosbistro.com/index.html and their Facebook page can be found at https://www.facebook.com/#!/pages/Kupros-Bistro/136343619727956. The restaurant is open Monday through Thursday from 11:00 a.m. to midnight, Friday and Saturday from 11:00 a.m. to 2:00 a.m., and Sunday from 10:00 a.m. to midnight.