Handlebar has been serving vegetarian and vegan comfort food in the neighborhood since 2003, built around a small, casual dining room with an open kitchen, a full-service bar, and an attached beer garden. It runs breakfast, lunch, and dinner daily, plus a dedicated brunch menu.
The kitchen works largely in plant-based versions of diner and bar-food staples: chili mac, chimichangas, black bean tostadas, and a Nashville hot "chicken" sandwich built on hen of the woods mushrooms. Quesabirria tacos use guajillo-simmered oyster mushrooms in place of meat, and a rotating vegan cheesecake — often gluten-free — is made in-house. A tuna steak sandwich is one of the few non-vegetarian items on an otherwise plant-based menu.
The restaurant sources locally, recycles, and brews fair-trade coffee. Regulars describe a hip, punk-tinged atmosphere and dishes that win over non-vegetarians, with weekend crowds willing to wait for a seat in the small space.
The kitchen works largely in plant-based versions of diner and bar-food staples: chili mac, chimichangas, black bean tostadas, and a Nashville hot "chicken" sandwich built on hen of the woods mushrooms. Quesabirria tacos use guajillo-simmered oyster mushrooms in place of meat, and a rotating vegan cheesecake — often gluten-free — is made in-house. A tuna steak sandwich is one of the few non-vegetarian items on an otherwise plant-based menu.
The restaurant sources locally, recycles, and brews fair-trade coffee. Regulars describe a hip, punk-tinged atmosphere and dishes that win over non-vegetarians, with weekend crowds willing to wait for a seat in the small space.