I like to think if my mom had ever opened her own restaurant, it would have been a little bit like Soca Vegan Kitchen.
Maybe it’s because it’s run by a mother-daughter team, Georgia Alexander (the daughter) and Diane Francis. I think it’s also because of the warm feeling you get inside the restaurant, with its painted walls splashed with large stylized fruit and leaves, the cerulean blue bar and bright red chairs, and the comfortable wooden padded chairs and pretty marble-top tables.
And it’s definitely the food.
If you didn’t know, Soca specializes in Trinidadian-style vegan food—the word “soca” itself refers to a type of calypso music popular in that country. But wait: If you’re not familiar with Trinidadian or vegan food, please don’t let that stop you. Soca’s menu features dishes you already know and love, like rice, beans and potatoes, but with Alexander’s own special flair and flavors.
The highlight of its menu is its build-your-own beans or peas platter. You get your choice of six different proteins (green pigeon peas, red beans, black-eyed peas, split peas, lentil peas, or the Trinidadian favorite pelau), seven different rices (white, brown, carrot, spinach, okra, coconut or mushroom) and various sides (including but not limited to fried plantains, vegetables, chickpeas, potato salad, green salad or dinner rolls).
You can also create other entrees, such as combining a potato or vegetable curry with rice. Or you could order a dish of butternut squash or vegetable soup, paired with roti or bread.
There are also appetizers such as doubles, a fried bread filled with savory chickpeas and served with a dipping sauce, and a generous selection of desserts, including red velvet cupcakes or coconut sweet bread. Alexander also offers daily chef’s specials.
On the day I went, both of my friends had already visited Soca. One immediately asked our server for a drink that hisfriend had ordered the last time they’d come. It sounded great, so I asked for one too. It arrived in a tall, frosty glass, a lovely ruby color, and was a sweet, almost syrupy combination of passion and hibiscus juice. It reminded me a lot of pineapple juice in a lot of ways, but just a little earthier.
When it was time to order food, my other friend chose the pigeon peas. “I figure, where else in Augusta can you get pigeon peas?” he said. I love friends with good taste and impeccable logic, so I ordered the platter too, with a scoop of white rice and the sauteed vegetables.
When they arrived, the platters were huge. The rice and peas alone filled one large plate, and my sauteed veggies were in a separate bowl. Honestly, you haven’t had rice and peas until you’ve had Soca’s. The pigeon peas were rich, creamy, warm and smokey; if I didn’t know they were vegan, I would swear they had been cooked with pork. The rice was a perfect accompaniment, cooked to my exacting Chinese palate. And the sauteed cabbage, red pepper and carrot were just as warm and homey as the peas, with that same lovely smoky and savory taste.
The day I visited Soca was cold, wet and rainy, but the food? It was a like a warm hug, a memory of home come to life. I think my mom would have approved.
Make Your Reservation
Soca Vegan Kitchen
630 Crane Creek Dr., Suite 103
Entrée cost: $12 to $15
