Anna’s House has taken up residence in the building that used to house Sophia’s House of Pancakes (4700 Stadium Drive). When we heard that Anna’s was serving up vegan brunch fare, we couldn’t wait to try out this new-to-Kalamazoo restaurant.
Upon entry, we were greeted with friendly staff and the fresh colors of this retro-inspired diner. We tried the Sweet Potato & Brussels Sprout Hash served with onion, dried cherries, and a balsamic reduction. Be sure to indicate that you’d like the vegan option. This will remove the eggs and their charge. Anna’s offers three other House Bowls that can be easily veganized. The Hippie Hash is comprised of red skin potatoes and hearty veggies, while the Tempeh Power Bowl consists of kale, brown rice, and avocado. Anna’s skillet can also be made vegan when ordered without the eggs, cheese, ham, and sour cream. Have a sweet tooth? Give the baked oatmeal a try. From what we hear, this dish looks like a slice of cake.
At this time, the toast offerings are not vegan. Instead, we paired our hash with an order of Tempeh Bacon. Other vegan breakfast sides include fresh fruit and oatmeal.
If you’re in the mood for lunch, Anna’s offers a Tempeh Burger topped with avocado and BBQ, served on a vegan bun. Try it with a side of fries or sweet potato fries for the full diner effect. Note: the brown sugar butter served with the sweet potato fries it is not vegan.
Looking for something green? Many of the salads can be ordered vegan with slight tweaks. Vegan dressings include: Raspberry Vinaigrette, Pomegranate Blueberry Vinaigrette, and Greek Vinaigrette.
While the specialty coffee drinks were “coming soon” during our visit, our server informed us Anna’s offers non-dairy milks including soy and almond. Ask for a splash in your cup of Joe, or go all out with a Cappuccino or Chai Latté. Anna’s also offers fresh fruit smoothies, fresh squeezed orange juice, and kombucha on tap. Yum!
Be sure to show Anna’s of Kalamazoo some love! Other locations include Grand Rapids, Grandville, and Holland.
Anja is a Registered Dietitian Nutritionist and a Graduate Teaching Assistant at WMU currently working toward a Masters of Arts in Family and Consumer Science. Growing up in her parents’ restaurant in northern Michigan instilled in her a lifelong passion for both nutrition and cooking.