Mark's kitchen

The best of both worlds

by Patricia B. Grossman
Photos by Julie Wiatt

In my quest for the delicious and satisfying yet wholesome, healthy, low-fat, low-cholesterol meal I wandered into Mark’s Kitchen in the heart of Takoma Park. At Mark’s Kitchen you can find both a decadent hot-fudge sundae as well as a mineral-packed bowl of seaweed soup on the menu. How can that be?

When Mark Choe opened his restaurant fifteen years ago, a vegetarian and health-conscious menu was far from what he had planned. But, within a month of opening the restaurant Mark knew what his Takoma Park residents wanted: healthy food. So he perused magazines, books, and other restaurants looking for interesting recipes which he then adapted himself. And judging from the success of Mark’s Kitchen, he did the right thing.

Mark’s spinach tofucake breakfast, grilled tofu, veggie sausage, or broccoli teriyaki omelets are some of his breakfast creations. His lunch and dinner menu is even more extensive.

For those who want to indulge in the hearty breakfast foods Mark’s Kitchen offers them as well, including waffles, French toast, and breakfast sandwiches (sausage, eggs, and cheese, for example). If you are watching your wheat intake there’s buckwheat pancakes, the blueberry ones look delicious. Breakfast is served until noon on weekdays and until 1:00 p.m. on weekends.

Having been to Mark’s Kitchen several times before, always ordering my favorite sunny-side up eggs, homefries, and an English muffin with jelly, I had a hard time deciding on something different, especially something healthy. I skipped my cholesterol-laden eggs and ordered a meal quite out of the ordinary: a royal sampler box served in a traditional Korean sang dinner box. The meal, which took only ten minutes to prepare, would delight and satisfy even the most ardent health food critic: grilled tofu, green beans, honey soybeans, roasted seaweed, shiitake mushrooms, mung bean pancake, and brown rice filled the various compartments of the beautiful black lacquer box which it was served in. All this for only $7.95.

The green beans were tasty and hot. The honey soybeans looked like miniature cured olives with sesame seeds; they tasted like peanuts with a hint of sweetness. The grilled tofu was bland; but eaten with the shiitake mushrooms and roasted seaweed it was a savory combination. The mung bean pancake was crisp and delicious, reminding me of a potato pancake. I topped off my vitamin, fiber, and mineral—rich meal with a carrot-apple juice combination. What more could my body ask for?

One thing is for sure, you can always get a wide variety of fresh fruit and vegetable juices at Mark’s Kitchen. Of the fruit juices you can order apple, grapefruit, kiwi, orange, pineapple, or strawberry. You have the option of blending several together. Vegetable juices offered are carrot, celery, cucumber, radish, tomato, or cabbage. (A regular size 10 ounce juice is $2.55 and a large size 16 ounce is $3.75) Once ordered you can watch the ingredients being freshly juiced. According to the juicing expert Dr. N. W. Walker, only apple juice should be combined with any of the vegetable juices. Otherwise fruit juices should be taken separately. Dr. Walker also suggests that to get the most health benefits you must drink the juice within ten to fifteen minutes. This is easily accomplished at Mark’s Kitchen.

For those interested in trying delightful and healthy dishes Mark’s Kitchen a wide selection of lunch and dinner entrees. The spinach tofucakes are worth noting. These tofu patties are made with spinach, red pepper, spring onion, and shiitake mushrooms served over steamed rice or brown rice. They are topped with raspberry soy sauce, mango chunks, and greens with string beans and sweet potato on the side. ($7.95)

A pasta dish that I just might try is the sesame noodles served either hot or cold. The noodles are marinated in garlic sesame oil and mixed with red peppers, broccoli, mushrooms, spring onions, zucchini, and squash. There’s also a vegan vegetable lasagna served with a salad. ($7.95).

If you’re looking for something a little more mundane, try the club or focaccia sandwiches. And there is no skimping on dessert though your blood sugar levels will probably skyrocket: Mark’s Kitchen offers a scrumptious display of cakes, tarts, pies, cheesecakes, gingerbread, brownies, cookies, and muffins as well as Ben & Jerry’s ice-cream which can be added to your favorite pastry.

Mark’s Kitchen is located at 7006 Carroll Avenue, Takoma Park, MD 20912 301-270-1884. Hours: Monday through Friday 9:00 a.m.-9:00 p.m. Saturday 8:00 a.m.-9:00 p.m. and Sunday 8:00 a.m.-8:00 p.m. Major credit cards accepted.