Sundrip Review

Blair Penn

Sundrip, a black and family-owned vegan cafe, opened a location in Hyde Park next to Campus North this past September. I was tempted to try Sundrip for the following two reasons: One, because it is our newest option for food on campus, and two, because even though I am a shotputter on the UChicago track team, a sport filled with meat-eating giants, I will always be a sucker for overpriced health foods. However, my initial perception of Sundrip as your typical, overpriced vegan haven was misguided; in reality, it is anything but generic or over-priced.

When I entered the establishment, I noticed a bright yellow sign saying “let your soul shine” on a wall decorated with leaves and plants. The fun, floral exterior of orange and yellow felt like a West Coast oasis amidst the dark academia vibe of UChicago. If anyone from California ever feels homesick, I recommend a walk inside Sundrip, since it is like instantly being transported back home.

Then, at first glance of the menu, I sighed at the $13 dollar smoothies and $15 kelp noodle bowls. Just like other health places, Sundrip charged exorbitant prices for its selection of fresh fruits and veggies. Upon ordering, the friendly woman at the counter asked if I was a student, explaining that Sundrip offers a 20% discount on all items for students—an unexpected delight. She shared their mission of enhancing accessibility to plant-based and healthy eating for college students. She also added that Sundrip is dedicated to breaking the stereotype of vegan and health foods being outrageously expensive.

Everything sold at Sundrip is whole-food, plant-based, gluten-free, vegan, and prepared fresh daily, all served with a creative flare. In order to get the full experience, I tried the triple berry smoothie, the powerhouse smoothie, the chipotle noodles, the carrot cake cup, and the cookie dough oat muffin.

The triple berry smoothie has acai, blueberries, strawberries, almond milk and a ‘master mushroom mix,’ which contains various types of mushrooms, such as shiitake, oyster, and cremini. I enjoyed the smoothie but probably not enough as to where I'd go out of my way to buy it again. It lacked a strong flavor and felt a little too watered down. Personally, I prefer a chunkier, thicker smoothie with less milk and more fruit.

I had the same critique about the powerhouse smoothie. This drink contains banana, cacao powder, protein powder, and lion’s mane, a type of edible mushroom. Again, I think the smoothie offered a great combination of ingredients, but I would have enjoyed it more if it were thicker and had more flavor.

The chipotle noodles were a potpourri of ingredients I never would have thought to pair together or try. The chipotle noodles, according to the menu, are served cold and include kelp noodles, zucchini, yellow peppers, carrots, red onions, sun-dried tomatoes, scallions, cilantro, thai basil, rice vinegar, beet sugar, salt, chili flakes, and almonds. The flavor wasn't bad, but the rough texture of the cold kelp noodles made the dish difficult to chew and finish. I think I would have enjoyed the dish if it had been served warm or at least with some type of meat, but maybe that's just my meat-loving, shot-putting side talking. On the contrary, part of the appeal of Sundrip is that it is a grab-and-go vegan food spot. The noodles are conveniently stored on a fridge shelf, allowing you to simply grab them on your way to class or back to the dorm!

The highlight of what I tried was most definitely the ~unassuming~ carrot cake cup. It had a base of carrots, almonds, walnuts, dates, and lemon zest, with a cream made of cashews, almond milk, coconut oil, beet sugar, and vanilla. Unlike the other dishes, the carrot cake cup was tender and bursting with flavor. If I did not know where it came from, I would have assumed it was a rich and sugary bakery dessert instead of a healthy treat. The cream layer had a light creme-brulee texture and an airy vanilla flavor – it was delicate and decadent. The carrot cake base was moist and reminded me of a cake pop – it was doughy and sweet.

The last thing I tried was the cookie dough oat muffin. It was an unappetizing ball-like mixture of oats, sunflower seeds, bananas, dates, coconut milk, beet sugar, plant-based protein powder, vegan chocolate chips, and cinnamon. It was hard on the outside but when I broke a piece off, the center was softer. In addition, I enjoyed the flavor and appreciated the healthy ingredients. Still, it tasted just a bit too dense.

Overall, the food from Sundrip is very hit or miss depending on the dish! However, if you are concerned with the integrity of places where you eat, Sundrip does have some redeeming qualities, including how they transitioned to reusable packaging made from recycled bottles. Also, many of their menu items use noodles made from kelp, which grows in water and is the only vegetable that absorbs carbon at a massive scale and, according to the Maroon, even makes Sundrip a carbon-neutral establishment. Their smoothies are also blended in-cup, which eliminates waste. Finally, they cross-utilize items in their produce section to reduce spoilage.

So, would I go back to Sundrip? If I had more vegan friends, definitely. However, in reality, I don’t foresee any of my shot-putting teammates joining me at Sundrip anytime soon (where is the protein, right?). Additionally, when it comes to dining out in Hyde Park, restaurants such as Fairgrounds or Roux outshine Sundrip in terms of flavor. Nevertheless, Sundrip’s originality is undeniable. Plus, I did really enjoy the carrot cake cup and the overall atmosphere. Overall, while I won't refrain from ever going back, I don’t envision myself becoming a regular.