“Offering the vegan versions of traditional Hungarian dishes was a specific choice we made and one that we’re proud of,” says co-owner Dóra Böszörményi. “We’re happiest when people tell us that these specific dishes brought back childhood memories of their mom’s cooking."
From pickled ramps to sous vide carrots, the Appalachian chef channels science and heritage to craft sustainable, seasonal cuisine
Chef and cookbook author Chloe Coscarelli recently took a jaunt through Rome and Florence – and shared where she found the best vegan bites
Natalia and Ivana Vera wanted to share their passion for vegan eating. Now their cafe, Chulas, has expanded to a prominent spot in San José del Cabo, and has become a favorite of locals and tourists alike.
A father and son are behind Garden Patch by the Sea, a restaurant reinterpreting traditional New England cuisine for plant-based diners
The project aims to show that going vegan doesn't mean dining out is off the table, even in a smaller city not known for its vegan scene
Restaurateur Brian Ricciardi Is Bringing Vegan Dining to Small-Town North Carolina – Whether Locals Are Ready or Not
Meat-eating customers complained about his plant-based pivot, but Brian Ricciardi was undeterred. "I’ve always kind of been a little rebel. I think it was natural in me to be like, ‘OK, then I’m going to do it in spite of your comments.'"
An Outpouring of Support Saved This Vegan Taco Spot from Shutter. Now the Restaurant Faces an Uncertain Future.
When Jared Simons announced his Los Angeles restaurant, Taco Vega, planned to close, customers came out in droves to support the business. It was enough to put off the imminent shutter, but will it last?
Besharam Chef Heena Patel on Cooking for Yourself, Changing Kitchen Culture, and Being Shameless About Living Your Values
“I want to have fear-free culture in my kitchen,” she says of her staff, many of whom are, like her, first-generation immigrants. “I want to give them the support that I didn’t receive.”
"We just thought, man, there’s pretty much nobody out there who was making a vegan ice cream sandwich or novelty that we thought was really, really good," says co-founder Ed Cornell
"I'd been thinking about owning my own cafe for years and now that it's come to an end, it's painful," says Salima Saunders, just weeks after shuttering her business. "You have to go through a grieving process."
Innovative, visually stunning vegetables take center stage at this stylish restaurant