The fabulous Phoenix Dripp Café opened in Phoenix on Valentine’s Day of this year, and while we’ve enjoyed the savory (and gluten-free) scones as takeout goodies, we finally got a chance to visit the cafe in person for lunch.
Nestled inside the Oregon Cheese Cave (which is not vegan but carries a lovely selection of vegan Rebel Cheese), the Phoenix Dripp is entirely plant based and entirely delicious.
We ordered two of the classics on the menu: the No-Egg-Fu egg-salad style sandwich, and the Chickpea-of-the-sea sandwich.
The vegan egg-salad sandwich was delightful, with tofu, vegan mayo, and lots of flavor, especially dill. And the chickpea salad was lovely, with chickpeas, nori, capers, and fresh lemon juice. Both sandwiches were served on Philippe’s bread (for any locals who’ve had Philippe’s bread, you know what a treat this is).
As filling as the sandwiches were, we had to have a Wicked Brownie for dessert. This vegan brownie is gigantic, and so incredibly, richly chocolatey it was impossible to eat in one sitting (though we came close, and only needed another hour to polish it off). It’s smushy inside and crisp on the outside, and brimming with chocolate chips.
Owner and chef Valerie Schank offers several other sandwich options on her current summer menu — including Bánh Mì (vegan koji pate, pickled veggies, and spicy mayo), the Pesto Rebel sandwich (with pesto, tomato, and vegan mozzarella), and the Buffalo Rebel (spicy buffalo tempeh on mozzarella). Whether you come for the sammies or for the tea and coffee, stay for the brownies, muffins, cupcakes, scones, and more.
We look forward to returning to sample the rest of the menu. Follow the Phoenix Dripp Café on social media for hours, info, and all the latest.
Ashland Creek Press co-founder Midge Raymond is the author of the award-winning short story collection FORGETTING ENGLISH and a novel, MY LAST CONTINENT. Learn more at MidgeRaymond.com.