The Mustard Seed and its loyal customers have endured a long nine-month renovation. During their interminable wait, regulars have been lobbying for their preferred menu items to remain, says Andrea Parco, who runs the Dine with Sal restaurant group with her husband and chef Sal Parco.
“They’ve been calling, emailing and leaving messages to keep their favorites,” she says with a laugh, happy to have such a good problem as enthusiastic fans.
So what dishes survived the chopping block? The pecan chicken and the pad Thai, for sure, Parco says. They moved other dishes, like the Prince Edward Island mussels, from the ubiquitous specials board to the permanent menu since they were always a special. Parco also updated several other items to reflect modern dining tastes and added the Mustard Seed American Burger, which comes with two thin patties, mustard sauce, pickled, red onion and American cheese on brioche.
“For lunch, we kicked-up the sandwiches,” says Parco. Lamb meatball pita, a KFC fried chicken sandwich with cucumber kimchi and a sesame beef taco are just a few handheld choices. The menu is also heavy on veggies and salads, per Sal Parco’s tradition. For those that remember the original Mustard Seed that opened in a little strip mall on Chuck Dawley Boulevard, it was one of the few places you could select from a heavy rotation of vegetables and was as close to being vegetarian as you could get without being vegetarian.
The physical space at 1036 Chuck Dawley, where Mustard Seed moved about 12 years ago, has been completely rehabbed. They stripped it down to the studs and rebuilt it to include a full bar, expanding from the previous four-top bar where patrons could get only beer and wine. The new Mustard Seed now has a liquor license so they can serve cocktails and have happy hour (which will be implemented soon).
Parco wants regulars to know that the parking lot has been reconfigured to accommodate more cars with easy entering and exiting, and she also hopes they will keep an open mind when it comes to trying out the new menu.
“The biggest thing to our customers expecting old faithful is to trust that we are cooking good food,” she says. “We hope our customers will venture out and experiment and find a new favorite.”
Mustard Seed is open for lunch and dinner Monday through Saturday with plans to add Sunday brunch very soon.