Herban Quality Eats
Herban Quality Eats, opened up earlier this year at 3601 Market Street in University City and their goal is to help Philadelphia eat “authentically”. We stopped by when they first opened and came back to see what great changes and new additions have been adopted at the restaurant! More and more healthy, fast-casual eating options seem to be popping up all over the city these days. Everyone wants to take better care of their bodies to live longer, better, and stronger.
Wharton grads Amir Fardshisheh and Kalefe Wright began with the concept of an “authentically healthy” eatery. They strive to provide natural, nutrient dense, and thoughtfully prepared foods. What started in 2014 as a food delivery service out of the Center for Culinary Enterprises, really turned out to be a great idea. Working along with Chef Chris Paul (formerly of Parc and Chifa), they decided to open a brick and mortar location.
Herban focuses on the quality of calories you consume, not the quantity. They want to give you food to help change the way you feel about your body, but also tastes delicious. The food is nutrient rich, filled with lean proteins, healthy fats, and unrefined carbs. All natural ingredients are used, with meats locally sourced and free of hormones and antibiotics. They also call the food “thoughtfully prepared”, meaning they use only natural and virgin cooking oils, no trans fats or preservatives, and a moderate amount of salt.
The menu is based on a create-your-own option, which makes it flexible for all diets: omnivore, pescatarian, vegan, gluten- free and paleo followers. Many food items do however contain nuts and seeds. They have added some new sandwiches and salads to the menu along with rotating seasonal options like Thai Curry Farro, Garlic Mashed Potatoes, and Grilled Vegetable Anitpasto.
We tried the new Jerk Chicken Sandwich with local pepperjack cheese, hummus, roasted tomatoes, dressed organic greens, 8″ hoagie from Wildflour Bakery and the Spruce Salad made with organic kale and arugula, organic pears, local feta cheese, walnuts, dried cranberries, ginger-balsamic vinaigrette. They’re also serving up a Cheesesteak with slow-braised grass-fed beef, local cheddar, roasted onions, 8” multigrain hoagie from Wildflour Bakery. We loved the sandwiches and definitely will be back for some more jerk chicken.
Step 1: Choose a base of Himalayan Red Rice, Chilled Wheat Noodles, or Seasoned Greens.
Step 2: Add a protein such as Grilled Jerk Chicken, Wild Caught Blue Fish, Grilled Sirloin Steak, or the Vegan Jawn. This “jawn” is made from a mixture of lentils, white beans, black beans, sweet potato, white potato (for binding), sauteed onions, and tomatoes, covered in quinoa and then oven roasted.
Step 3: Choose from 2 seasonal sides like Mashed Sweet Potatoes, Quinoa and Cheese, Roasted Brussels Sprouts, or Side Salad.
Pictured below are some of options we’ve mentioned, guests can take their meal to-go in a compost tray or dine in with china. Their Salmon Burger is also offered for a limited time. For additional sides try options like Hummus, Plantain Chips, and NoMoo cookies.
Stop by to see the new winter menu options debuting in January. Herban is now serving breakfast too! Sandwiches are offered on a multigrain roll with cage-free eggs, organic greens, roasted tomatoes, and pepper jack cheese from Cabot Farms, VT. Choose from Eggs & Cheese, Grilled Maple Chicken, or Canadian Bacon. Toasted Rolls and Craft Spread options include Hummus, Cream Cheese, or Apple Butter. Guests can also enjoy Organic Yogurt Parfaits with granola and a choice of 2 toppings including Seasonal Organic Fruit, Roasted Almonds, Dark Chocolate, Dried Cranberries, and Walnut Chunks. Wash it all down with La Colombe Hot Coffee, La Colombe Cold Brew Coffee, Hot Organic Tea, Hibiscus Ginger Iced Tea, or Orange Juice.
And at the end of every week, all the leftover food either goes to staff for a meal, or its donated to Philabundance, a Philadelphia based company with the goal of helping hungry people get food.