We take breaks between steaks with vegetarian organic options. There are some here and we need to stop tearing into cows and guinea pigs. They must have an amazing resident baker at Artemisia because that bread table and our plates look pretty and smell like heaven. Davidson and I share a provoleta-inspired polenta app (last pic) which is beyond tasty, and I love my croquititas—moist quinoa and breadcrumb puffs. I’m adding a pic of a lentil burger from two days after. So delicious with a sesame roll, tomato confit and gruyere. Love.