Best Vegetarian

Irregardless Café opened as a vegetarian restaurant in 1975. So it’s no surprise the establishment’s commitment to a vegetarian menu remains strong. Gradually adding fish and meat over the years, the Raleigh restaurant now prides itself on offering a menu with choices to please all patrons, from carnivores to vegans to gluten-free palates. 

Seeking to be “homegrown” and “authentic” in all of their endeavors, owners Arthur and Anya Gordon have taken the next step toward farm-to-fork dining — by starting a community garden that will supply produce to the restaurant, volunteers and local hunger relief organizations.

Left: Quinoa Salad
Towering quinoa, black beans and diced sweet potatoes tossed in a light vinaigrette, served on a poblano pepper dressing with fresh mango salsa, pumpkin seeds and fried wonton strips.

Right: Grilled Salmon
Fresh salmon filet grilled to order, served with wilted spinach and roasted red pepper tomato coulis over jasmine rice.

Wild Turkey Reuben
Sliced applewood smoked turkey with red wine braised red cabbage, served on grilled rye bread with Thousand Island dressing and melted Swiss cheese.

Irregardless Café Serves:
6,000 meals a month

75,000 meals a year

Over 2 million meals in its history

The Well Fed Community Garden
“By putting my hands in the soil, I knew God. I felt God,” said Arthur Gordon. “There’s more life in the soil than in anything else.”

Garden manager Jen Sanford-Johnson and daughter Jude survey the fall crops in the Well Fed Community Garden.

Founding a community garden was a natural step for the café’s owners. The plot, located on Athens Drive in Raleigh, is in its infancy as an organic garden, but has already produced purple cauliflower, baby salad mix, kale, broccoli, radishes and is home to a flock of chickens.

Visit 1321 Athens Drive in Raleigh to see the garden take shape.

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