Flora Brings Plant-Based Focus to West Hartford Dining Scene

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Flora, the newest venture of chef/owner KC Ward, officially opens in West Hartford on Tuesday, Oct 17.

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Flora chef/owner KC Ward behind the juice bar. Photo credit: Ronni Newton

By Ronni Newton

The organic and plant-based aura begins the moment a diner steps into the subtly cinnamon-scented foyer of Flora at 45 Raymond Rd. in West Hartford.

The white letters of the restaurant’s sign are highlighted on a green-patterned background – made completely from living moss.

KC Ward, a West Hartford native who is also chef/owner of the highly-successful Rooster Co. in Newington, wanted to immediately create an engaging experience, and procured the living art from Green Up, a Stamford-based company that has done similar installations in New York City and Fairfield County. He said the moss won’t need replacement, merely spritzing if it seems to be getting dry.

Flora is located on the second floor of the American Legion Hayes-Velhage Post 96 building – in space that was already a restaurant but for the past 10 years was run by the Legion. The restaurant space is accessible from an elevator or diners can follow the flower mural painted by local artist Andres Montiel and walk up the flight of stairs.

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Microgreens grown on site at Flora and used in numerous dishes. From top: Pea shoots, amaranth, and (from left) basil, parsley, and arugula. Photo credit: Ronni Newton

Enter the restaurant and you’ll find another nod to the restaurant’s organic nature – trays of micro-greens that will find their way into dishes and drinks. “Micro-greens lose their vitality so quickly, and to have them fresh is really great,” Ward said.

It’s no secret that West Hartford has a large number of restaurant, but Ward’s plant-based concept makes Flora unique from anything other place in town.

“I’m just so excited to be able to share this new approach to plant-based food, just celebrating vegetables as opposed to being part of an exclusive ‘club,’” Ward said.

Ward said his goal is to make plant-based dining approachable for everyone. “For someone who is a foodie, not just a vegetarian or vegan,” he said. There’s something for everyone on the menu.

“I’m not trying to be exclusively vegan, I’m trying to be accessible to a variety of people – vegans or omnivores looking for a healthy meal,” Ward said. Those who are lactose free or gluten free also have plenty of choices. “Healthy doesn’t have to be ‘not delicious.’”

Some of Ward’s top suggestions include the “mac and no-cheese” (whole wheat pasta, cauliflower puree, portabella, chive, and black truffle) and “spaghetti with no meatballs” (the meatless balls are lentil-based and the sauces is cashews, roasted tomato, and zucchini).

The olive oil tempeh (with pole beans, potato, turmeric drops, sunflower seeds) should appeal to those who do like meat. “It will turn omnivores on,” Ward said.

Ward also highly recommends the heirloom squash – with apple butter, black walnut, spiced almond cream, pumpkin seeds, farro, and spinach.

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Kale salad with red onion, lychee fruit, cucumber, miso dressing, and peanuts. Photo credit: Ronni Newton

Entrees are $13-$19.

Starters ($5-$6) include butternut squash soup and rattlesnake bean chili, and an extensive variety of unique salads ($7-$10).

Small plates range from hummus with baby vegetables ($8) to smashed avocado on whole grain bread (with smoked paprika, hulled hemp seeds, and orange peel spice, $8), to BBQ tofu with slaw, butternut puree, scallions, and crispy onion ($9).

For those who would like fish, chicken, or meat as part of their meal can absolutely do that at Flora. The menu’s “viable fauna” – all organic – includes small plates like crispy calimari and hay-smoked mussels. Diners can also choose additions to dishes like miso arctic char, peppered sea bass, sauteed wild shrip, slow-roasted pasture-raised pork, grass-fed beef sirloin, or a Young Farms soft egg.

Chicken – the mainstay of Ward’s Rooster Co. in Newington – is also on the menu. He said he’s using the same spice blend to brine and season, but the chicken will miss the benefit of being slow-roasted on the rotisserie. He is, however, excited to be using a new combi oven that combines steam and dry heat that cooks very evenly.

Wines and spirits served at Flora are made from sustainable and organic ingredients, too. The natural wines contain no added sugars and no sulfites. It’s a cleaner flavor, he said, and the lack of sulfites may keep some from getting wine headaches.

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