First of all, the place is gorgeous. And aesthetic quality creates a more peaceful environment, thus allowing for better digestion, and that's healthier already, right? But seriously, it has these cool tables made out of old bowling lanes and a custom chandelier that looks like it came from beyond the solar system. These things were custom-made by Joe Andreotti, who also happens to be the manager and happens to be making killer pies the evening I dropped in for some vegan yumminess. Vegan slices weren't available when I first came to the counter, so I ordered a vegan cookie while I waited. It was chocolate-y and didn't crumble - and was gone entirely too fast.

Cassie Andreotti, Joe's sister told me about Vic's vegan calzones, with red or white sauce that can include spicy fried tofu for extra protein. Vegan soups include six-bean chili, split pea, white bean as well as others. Ground flax, full of Omegas, fiber and micronutrients is used in many of the recipes. Plus they get all their veggies from their neighbors at Spud's Produce.

"We try to make it all as delicious as possible," Cassie said.

And delicious is right. My vegan slice was heaven. With spinach, red onion, red potato and mushrooms, smothered with Tex-Mex sauce, the flavor and texture combinations were awesome. The sauce was creamy and had spice. The crust was perfectly crispy.

With two Vic's open, with food that good, my goal of eating healthier just got easier.