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50/Fifty Kitchen is open for regular service at 3723 S. Kingshighway Blvd., in Northampton. Credit: Michelle Volansky
Meat and fish entrees are available, too, like the panko-crusted salmon soused with Dijon-garlic butter and served with a side of orzo. Credit: Michelle Volansky
Larger vegetarian entrees include a cauliflower steak seared in coconut oil, served on a pool of a vibrant chermoula sauce and topped with sundried tomato tapenade. Credit: Michelle Volansky
Edamame hummus, cauliflower pesto and sundried tomato tapenade compose a trio of dips for starting a meal or snacking. Credit: Michelle Volansky
Small plates include dishes like the Cactus Kebabs: agave-glazed bites of chicken skewered with vegetables atop a bed of saffron rice and spinach. Credit: Michelle Volansky
The shrimp and black bean cake features chipotle marinated shrimp ringing a thick black bean patty topped with pico de gallo. Credit: Michelle Volansky
50/Fifty Kitchen owner Bob Madden launched his own restaurant after adopting a vegetarian lifestyle. Credit: Michelle Volansky
The enclosed patio seats 30 amid plants that will eventually grow herbs and produce for the kitchen. Credit: Michelle Volansky
The second dining room features an ample performance space for live music. Credit: Michelle Volansky
The two dining rooms seat 100 combined and can be divided by a rolling barn door. Credit: Michelle Volansky
Dessert options include a small glass of sweetened vegan hemp milk served with a tin of tiny vegan cookies made by Prioritized Pastries chef-owner Alex Feick. Credit: Michelle Volansky

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