Darwin cafe only has three indoor tables, nine bar seats, and a parklet with a few tables outside, but what this pint-sized spot lacks in size it more than makes up for in popularity. The roast beef, thinly sliced and piled high on thick slices of toasted sourdough, has achieved near legendary status. But it’s the kale salad—with its garlic-infused organic olive oil, parmesan, and crispy prosciutto—that nearly sparked a riot when chef Dave Vogler tried to remove it from the menu.
Please complete a quick 2 minute survey to tell us about your experience.