veggie

Veggies!

The new Superiority Burger is finally open in the old Odessa space

After being closed for two years, Brooks Headley’s vegetarian, mostly vegan restaurant has opened the doors on its location in the former Odessa space.

Vegan mainstay Champs Diner to reopen as Ro's Diner

Ro Seaward, head chef at Champs Diner, is reopening the space at 197 Meserole St. in early March with a similar menu as Champs.

Vegan mainstay Champs Diner is closing after 12 years

The ”vegan junk food” mainstay was a delicious option for brunch, pancakes, shakes, and more, and we’re bummed to see it go.

Phoebe Bridgers launches vegan taco for charity

”HomeState is one of my favorite local restaurants,” Phoebe Bridgers says; ”Maxine and I should probably be cut off from their breakfast tacos by now.”

Superiority Burger is taking over Odessa space

“I find it completely beautiful — the soda counter, the satellite bar, the cash register station,” says Superiority Burger‘s owner Brooks Headley of the Odessa space. “I don’t plan to change it at all.”

NYC's Eleven Madison Park relaunching as 100% vegan restaurant

This will make Eleven Madison Park the only three-starred Michelin restaurant in the world with an entirely plant-based menu.

B&H Dairy may close due to pandemic, launches new GoFundMe

B&H Dairy, the iconic East Village restaurant which has been serving affordable kosher vegetarian food since 1938, has, like a lot of places, had a rough go of it during the pandemic…

Loma tell us their Top 10s of 2020

Texas trio Loma — Emily Cross and Dan Duszynski (Cross Record) and Jonathan Meiburg (Shearwater) — released their genuinely wonderful second album, Don’t Shy Away, back in October. They tell us about their favorite things of the year.

Superiority Burger expanding to space across the street

The hit East Village vegetarian restaurant that opened in 2015 is finally expanding

Billy Corgan's vegan tea shop reopens in Chicago

In addition to brewing teas from Rare Tea Cellar, Madame Zuzus’ has a vegan food menu that includes soups, salads, sandwiches (including chickpea ”tuna,” tofu banh-mi, and grilled ”cheese”), and bowls, with pastries, breads, and condiments made on site.
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