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Café Gratitude is more than a plant-based restaurant. Founded by Terces and Matthew Engelhart, and brought to life with co-founder Ryland Engelhart, it is a living expression of the belief that food, farming, and human connection are inseparable. Every dish is organic, every supplier is vetted, and every meal comes with an invitation to pause. Ordering aloud an affirmation like “I Am Grateful” or “I Am Radiant” is part of the experience. In a city full of plant-based options, Café Gratitude remains in a category of its own.
The Sustainability Print:
40+ Vetted Suppliers:
While most restaurants rely on three or four vendors, Café Gratitude works with over 40. Each one is personally evaluated for their farming practices, not just their certifications. Some local partners are not certified organic, but the team has visited their farms, reviewed their protocols, and stands behind them.
Regenerative Agriculture Alignment:
The restaurant works with suppliers who are active participants in the Regenerative Organic Standard development process, funded by Patagonia. Regenerative principles like soil health, carbon sequestration, and minimal tillage are the target standard, not the exception.
Be Love Farm:
The Engelhart family’s own regenerative farm supplies the restaurant directly, closing the loop between ownership, philosophy, and what ends up on the plate.
Biodynamic Wine & Patagonia Long Root Ale:
The beverage program extends the sourcing philosophy. Biodynamic wine was specifically chosen as the closest available standard to fully regenerative. Patagonia’s Long Root Ale, brewed from perennial wheat grain, is on the menu for the same reason.
Organic as the Baseline:
Every ingredient meets organic standards at minimum. The kitchen goes further wherever possible, prioritizing ingredients that actively restore rather than just sustain.
Community at the Core:
The Venice and Larchmont locations host regular community events including workshops, family gatherings, and mindfulness programming rooted in the restaurant’s Sacred Commerce philosophy. Nourishment here extends beyond the plate.
Café Gratitude doesn’t just serve clean food. It has spent years building the supply chain to back it up. With over 40 vetted suppliers, a family-owned regenerative farm, and active participation in the development of next-generation agricultural standards, it operates at a level of sourcing integrity that few restaurants at any price point can match. For Tinġo, it is one of the clearest examples of what it looks like when sustainability is the founding principle, not a marketing layer added after the fact.
