If you’ve been to Whistler anytime in the last few years and tend to seek out healthy, flavourful food, you probably know of the Green Moustache Organic Café.
The restaurant—which serves vegan food that’s all gluten- and dairy-free—fast gained a loyal following in the resort town among health- and eco-conscious eaters.
Now, after setting up shop in Squamish and Revelstoke, the plant-based resto has a home in North Van’s Lower Lonsdale (117 West 1st Avenue), with locations in Edgemont Village and Port Moody set to open this summer.
Founded by Whistler’s Nicolette Richer, a married mom of three, the Green Moustache is on a mission to take its whole-food menu across Canada, with the goal of opening franchises in 100 neighbourhoods nationwide within three years, according to its website. There are potential locations in Vancouver, Burnaby, Richmond, and Langley.
Tracy Spooner runs LoLo location, which is housed in a 1926 heritage space once known as the B.C. Telephone Building. With exposed brick walls, original wood finishing, super-high ceilings, and big windows, the restaurant in good company; the same stretch of street is also home to Earnest Ice Cream, Buddha-Full, Lift Breakfast Bakery, Moksha Yoga, Ride Cycle Club, and other popular spots.
The menu (which is the same from location to location), features dishes that are made from scratch and free of preservatives, colourings, oil, sugar, and salt.
A few examples of the Moustache’s wholesome, mmm-inducing food: Collard Wraps, which are stuffed with hummus, quinoa, sprouts, shredded beets, carrots, and other vegetables, and its garlicky-tamari house dressing; and the Buddha Bowl, a colourful heap of rice, quinoa, sprouts, avocado, leafy greens, and veggies such as carrot, purple cabbage, peppers, and tomatoes.
There are raw desserts sweetened with dates or maple syrup and breakfast items such as a smoothie bowl (topped with mixed seeds, raisins, goji berries, coconut flakes) and banana waffles made of buckwheat flour topped with caramel cashew cream, chia jam, dried figs, and walnuts.
To drink are cold-pressed juices, smoothies made with almond mylk or water, made-in-Squamish Spark Kombucha, Immunity Tea (with ginger, lemon, garlic, turmeric, maple syrup, and cayenne) and other beverages. You can add a shot of ginger or liquid wheatgrass; then there’s the Flu Shot, which has apple-cider vinegar, ginger, lemon, and cayenne.
Check out the photos below to see the new North Van Green Moustache: