Down to Earth opened its doors to the people of Glasgow in early 2019, although you may recognise the name from before that, with the new owners deciding that was something that could remain. Most of the dishes on the Down to Earth menu are vegan, and no beef or dairy passes through the kitchen. The restaurant does offer locally sourced chicken and pork, but most people like to order the freshly cooked vegan dishes that are prepared each day by the head chef Kevin and his team. Cold pressed juices are a big hit at Down to Earth, and there's a great range of them available daily. Each morning a range of flavours are prepared, depending on what's best available throughout the seasons.
Buddha bowls are a big hit at Down to Earth, including the aqua bowl, made with spirulina, frozen banana, mango, pineapple and coconut milk, topped with fresh pear, blackberries, blueberries and a handful of coconut and cashew crumble. During the Christmas season, you may even be in luck to find a special like the festive chicken panko burger on the menu, topped with tangy red cabbage slaw, sweet cranberry sauce and a burst of pomegranate seeds.
Sunday roasts with a Down to Earth twist begin with a veggie antipasti board filled with nocellara olives, balsamic pickled onions, sun blushed tomatoes, grilled artichokes, courgettes, aubergine and red pepper drizzled with basil pesto. The main course includes a glazed honey roast ham with creamy mash and roast potatoes, cauliflower cheese, pickled red cabbage, asparagus, homemade Yorkshire puddings and gravy, along with miso roast aubergine. Finish off with a sweet treat, such as the baked lemon tart with fresh strawberries, strawberry coulis and chantilly cream.