Lunch and learn
The $9 sandwiches at Garnish Kitchen include Carolina pulled pork, a Reuben and a fried-egg sandwich with bacon and arugula.
They also have $12 flat breads — one with prosciutto, egg and baby spinach, plus a margherita and one with pepperoni with goat cheese.
A recently added dinner menu has just three entrees — brick-oven chicken served on an arugula and focaccia salad ($16), beef short ribs served on buttermilk polenta ($18), and a sweet chili salmon with red miso broth and bok choy over jasmine rice ($16).
The café offers a few deli case items, including chicken salad and house-made pickles and spices. And they plan to start offering a few whole chickens for takeout every day.
The food is great, but it’s only half the business plan.
Garnish Kitchen also has a state-of-the-art teaching kitchen, where chef Aaron Hubbard offers a range of classes.
A serious home cook could take the poultry class, where students learn to choose, cut and roast a whole chicken, plus make a stock. There are classes to learn knife skills and how to make pasta and risotto.
And then there are date-night classes, where couples can learn to make a meal and dessert together. The tapas-and-sangria class offers sips of fruit-infused wine along with lessons on mussels, empanadas and other small plates.
“All of our classes are designed for any skill level,” Hubbard says. “And you always come away with something to bring home.”
Garnish Kitchen also offers classes for children 8 and older.
Ambience: Market deli
Price range: $8-$18
Hours: 10 a.m.-9 p.m. Tuesday-Saturday, closed Monday and Sunday
1314 W. Davis