Baristas aren’t the only talented hands at Octane Westside. Since 2011, chef Julia Schneider has managed Octane’s food program and catering business, bringing unexpected zeal to the soups, salads, and sandwiches she crafts throughout the week. Those who’ve tried her colorful vegetarian breakfast bowl— available only at weekend brunch—won’t be surprised to learn that she’s inspired by fellow nutrition-minded chef David Sweeney, of the late Dynamic Dish. Schneider changes the bowl weekly, but expect a nourishing mix of grains and vegetables. In the above iteration, Schneider paired farro with roasted purple cabbage and shaved onions in a poblano-cilantro sauce, topped with a sunny egg. Still hungry? Grab one of her fluffy cheddar-chive biscuits, oozing with pepper jelly and stacked with smoky bacon from the Spotted Trotter.
Did you know?
Octane is more than a coffee shop. It frequently caters private events, like wedding receptions and birthdays.
This article originally appeared in our April 2015 issue.