Veggie Grill does not live up to expectations

Sunshine poured in through the windows. The light illuminated slick green walls, latticed wooden spheres hanging from the ceiling and young diners spearing asparagus and kale. The cozy restaurant, quiet except for the alternative music and crunching of vegetables, struck me as hip and LA-esque.

Veggie Grill, which opened up a few months ago in Westgate Center, is a vegan restaurant chain with 28 outlets located in California, Washington and Oregon. The diversity of the menu, which is laden with gluten-free and soy-free choices, impressed me. Veggie Grill offers salads, snacks, sandwiches and desserts with intriguing names such as “Buffalo Bomber” and “Bali Bliss.” Priding itself upon health, Veggie Grill also only uses oil with monounsaturated fat.

The restaurant’s green philosophy on food translates to its decor, which is modern and clean. Toward the back of the restaurant, images of people enjoying vegetables and nature decorate the walls. The entire restaurant, from the soap (Ms. Meyer's Clean Day Lemon Verbena) to the lime-colored decor, rings of eco-friendliness. Veggie Grill's environment was attractive except for the black floor, which was littered with plastic forks and napkins.

Once I took my seat, I scanned the enticing menu. Veggie Grill’s “Pick a Pair” feature offers two items for $8.95; I chose half a Thai Chikin' Salad and a Black Bean and Quinoa Mini Bowl. The items came quickly and the server was friendly.

The Thai Chikin' Salad boasted an array of ingredients: quinoa, romaine, cabbage, corn salsa, green onion, mandarin oranges, cucumbers, sesame seeds, cilantro and spicy Thai dressing. I devoured the salad along with my hot Bean and Quinoa Mini Bowl. But the salad’s ingredients belied the flavor; the oranges seemed to have been canned and the leaves were limp, not crunchy.

Still hungry, I ordered a Grillin' Chikin' sandwich with pea soup for $9.95. The Chikin' sandwich — juicy, slightly spicy and flavorful — was the highlight of my meal. While the portion was small, I was surprised by how delicious the vegetarian chicken was. The avocado, tomato and chipotle ranch mingled together in zingy bliss were barely contained between two whole wheat loaves. The pea soup, albeit tiny as well, was refreshing with a hint of mint.

I was also able to taste my family’s picks, a Sonoran Winter Bowl that cost $8.95 and Chargrilled Veggie Penne that cost $9.95. The Winter Bowl was similar to the Thai Chikin' Salad; the only difference was that the Winter Bowl had less lettuce and more avocado.

The Chargrilled Veggie Penne, which sat on a cold white plate, was a disappointment. Plain penne tossed in kale, dressed with a half-hearted drizzle of vinaigrette, just didn't hit the spot for me. Also, while it cost $9.95, it was the smallest of all the items I tried.

Would I return to Veggie Grill? Most likely not, considering that the portion sizes were stingy for the price. In addition, the flavors, while diverse, were average and did not rival those of the vegetarian offerings at other restaurants.

After eating at Veggie Grill, I missed enjoying the calorie-filled, taste-bud singing delectableness of a Chipotle veggie bowl, the vegetarian offerings at Rose Market in Saratoga downtown and the salads at Rio Adobe. If you're looking for a quick and clean fix, though, or if you are a person with a specific diet who wants many healthy options to choose from, Veggie Grill is the place to try.