United StatesChevron New YorkChevron ChevronChevronPhotosSave this storySaveSave this storySavecuisine up-to-the-minute voice in all things travel Condé Nast Traveler is the global citizen’s bible and muse We understand that time is the greatest luxury which is why Condé Nast Traveler mines its network of experts and influencers so that you never waste a meal or a hotel stay wherever you are in the world these award-winning vegan restaurants showcase diverse inventive plant-based dishes that elevate everything from sushi to street food and comfort classics Ready to embark on a coast-to-coast vegan culinary adventure here are the top 10 vegan restaurants across the US Bringing plant-based sushi to the forefront, Kusaki is redefining Japanese cuisine in Los Angeles This hot spot combines artistry with flavor Kusaki’s chic vibe and inventive menu make it an absolute must for any vegan sushi lover Located in the suburbs of Chicago Spirit Elephant is known for its upscale vibe and comforting From "crab cake" burgers to lemon chicken piccata this elegant eatery serves up familiar favorites with a plant-based twist LA’s first 100% vegan Italian restaurant trattoria-inspired setting and mouthwatering menu to the scene Pura Vita elevates Italian cuisine with a compassionate twist proving that you don’t need cheese to enjoy classic Italian flavors This Pan-Asian Portland gem is where farm-fresh meets gourmet local ingredients in an inventive menu filled with vibrant It’s the perfect place for a cozy dinner that celebrates the region’s produce with flair Looking for a vegan take on Mexican street food Hijo de Su Madre serves up innovative tacos and bowls bursting with bold flavors and colors With options like Yucatecan-style jackfruit and house-made this LA favorite is ideal for a delicious vegan feast and a variety of pizzas that pay homage to Italian flavors—plant-based style This spot is a go-to for comfort food with a twist This cozy spot brings Sichuan-style vegan dishes to NYC Spicy Moon is a standout for anyone craving authentic Sichuan flavors Philly’s Fitz on 4th specializes in sophisticated plant-based dishes with a modern flair Offering everything from plant-forward appetizers to hearty entrees quality ingredients with inventive preparation to create a vegan dining experience worth savoring Austin’s vegan cheese shop and deli is a paradise for plant-based cheese enthusiasts They craft artisanal vegan cheeses and sandwiches that are as delicious as they are creative New York’s Anixi celebrates Mediterranean flavors with a vegan twist With beautifully presented dishes and a vibrant ambiance this restaurant is perfect for sharing a flavorful Anixi is setting the standard for vegan Mediterranean cuisine in the Big Apple @vegoutmagazine Our team works hard to bring you engaging content to support you on your plant-based journey We cover the best vegan food and lifestyle products Please be aware that we use (vegan) cookies on our website You can find out more about which cookies we are using or switch them off in settings This website uses cookies so that we can provide you with the best user experience possible Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful Strictly Necessary Cookie should be enabled at all times so that we can save your preferences for cookie settings we will not be able to save your preferences This means that every time you visit this website you will need to enable or disable cookies again From the same chef/owner of Beyond Sushi, Willow, and Coletta, Chef Guy Vaknin brings a brand new Manhattan kosher vegan restaurant Anixi which offers Mediterranean cuisine in an elegant and romantic setting and Lebanese flavors to create dishes that taste anything but plant-based Specific menu items include Arak Cured “Salmon” Risotto and steak shish-kebabs made from Chunk Foods the most realistic plant-based steak products on the market Anixi also has a full-fledged cocktail bar with creative >>> Click here for the dining menu>>> Click here for the drinks menu [the menu contains both kosher and non-kosher certified wines] Anixi is open Tuesday-Thursday 4:30pm-10:30pm We use ads & sponsored posts to support the creation of new content © YeahThatsKosher 2024 – Reproduction without explicit permission is strictly prohibited. | Privacy Policy • Download our kosher restaurant directory app Neha Talreja New York's vegan dining scene moved past its patchouli-scented phase a few decades ago. Now you can have a meatless, five-course tasting menu at Dirt Candy, or a burger that bleeds like the real thing at PLNT Burger But decadence—the kind you indulge in when you want to live in a less insane version of The Wolf of Wall Street—still evokes carnivorous images of excess: steak You’ll find that sort of unabashed glamor at Anixi This outstanding Mediterranean restaurant is an ideal start to a big night out Anixi leans heavily on fake meat and seafood products all the food and drinks are also kosher.) The appetizer on every table is an arak-cured soy salmon dish that’s committed to cosplay Hanging from hooks on a small metal bar resembling a jerky rack each strip of "fish" is painted with white stripes of fat and an indication that you shouldn’t take anything at Anixi too seriously like it's dressed up as meat in a play about meat Comically large and seriously flavorful chick’n and steak kebabs arrive at the table crossed like swords in a medieval duel The preserved lemon-cured tuna tartare comes with an absurd amount of caviar on top—you can afford it only because it's made out of black seaweed That’s the fun of this place: indulging in the same level of completely unserious excess that makes restaurants like Casino and Holiday Bar feel like nightclubs with Bacchanalian appetites which borrows from the '80s Art Deco revival with white marble walls Whether the pile of caviar you’re eating is real or not it’s only appropriate that you eat it under a sparkling chandelier that could cover someone’s mortgage payment Is Anixi the place to take that straight-edge Rise Against fan you picked up in the East Village? Probably not, unless they have a very generous sense of humor. (Take them to Superiority Burger.) Instead, bring a friend—herbivore or otherwise—who will prank call PETA with you after a few glasses of kosher wine. These Black-owned restaurants make some of the best plant-based food in the city Where to eat when you want more vegetarian options than “seasonal market sides.” she continues to work on her bias against the city’s Mexican food Get the world's #1 plant‑based magazine Chef and entrepreneur Guy Vaknin appeared on reality cooking competition show Hell’s Kitchen and investment reality show Shark Tank most know him for his creative vegan food as the chef and owner behind NYC’s popular fast-casual chain Beyond Sushi Vaknin is expanding his NYC restaurant empire with a new vegan Mediterranean brasserie concept called Anixi The restaurant features dishes with flavors from Greece found its home in the Chelsea neighborhood of NYC and the restaurant encompasses a variety of rich architectural elements and timelessness that pay homage to old New York.  The restaurant features 18th century marble and hand made art work by New York City based artist Lia Ali The space also offers private dining ideal for special occasions Vaknin journeys close to home with this concept The menu offers fresh baked breads; hot and cold mezze such as Taramasalata (lemon infused yogurt and sumac); shish kabobs made with cured vegan fish and steak; traditional Turkish flatbread pizza; and desserts such as Medjool date cake enjoy artisan cocktails and a regionally curated wine list.  “My vision is to create an experience that will leave diners stunned at what the possibilities of plant-based food can be,” Vaknin said in a statement “Anixi will be the location where we stretch that vision to its limits like no one has done before.”  orders for delivery can be made on the Anixi website Anixi follows the success of Vaknin’s other restaurants, including Beyond Sushi, Willow, and Coletta The chef and his wife Tali Vaknin launched the flagship location of Beyond Sushi in 2012 in NYC’s Union Square neighborhood and have since expanded the chain across Manhattan.  With the Beyond Sushi brand and others, Vaknin aims to elevate the meaning of eating vegan by offering a casual menu with high-end appeal. In addition to Beyond Sushi’s iconic vegan sushi he serves hearty dishes such as Fried Chick’n Bao In 2018, Vaknin appeared on Shark Tank Season 10 and won a deal with investors Lori Greiner and Matt Higgins—the first vegan restaurant to do so “We’re hoping to give the vegan food movement a national spotlight with our appearance on Shark Tank,” Vaknin told VegNews at the time “We want to show how creative and innovative vegan food can actually be.” In 2021, Vaknin expanded his NYC presence with the opening of Willow which specializes in vegan versions of classic American comfort food for lunch and dinner The menu features dishes such as Porcini Chick’n Marsala along with a variety of sandwiches such as Buttermilk Fried Chick’n and Philly Cheesesteak and we’re committed to our vision of sharing plant-based food with our community,” Vaknin said in a statement at the time “We’re excited to explore new flavors and offer something special and creative and I wanted to bring my take on that to NYC.” From fine-dining to fast food, there seems to be a vegan eatery on every corner in NYC, with more opening all the time. Most recently, Atlanta’s popular burger joint Slutty Vegan expanded to the city where it serves provocative vegan burgers such as the Sloppy Toppy along with sides such as Slutty Fries and Skinny Dippers.  California-based vegan fast-casual chain Veggie Grill also recently opened its second location in Manhattan’s midtown neighborhood the chain serves up a wide variety of plant-based fare from all four of its existing concepts and Vegan Bowls for All—the first time these concepts have been available under one roof 10 new vegan eateries added their mark to the city Created by restaurateur Ravi DeRossi and Overthrow Hospitality 12-seat chef’s counter that serves a seasonal rotating tasting menu featuring more than a dozen courses for $75 per person.  Located next door to Rabbit is vegan dessert and wine bar The Fragile Flour Helmed by pastry chef and burlesque dancer Lady Ashton Warren the bar offers an opening menu featuring desserts such as coffee rum-soaked chocolate tiramisu and strawberry basil parfaits alongside wine sourced from around the world The largest vegan restaurant in NYC is upscale brewpub Belse with nearly 200 seats within its 11,000 square feet of space Belse is the NYC outpost offering similar upscale comfort food such as apple sandwiches the eatery has attracted high-profile fans including New Jersey senator Cory Booker.  DON'T MISS OUT: Get breaking news, recipes, and our weekly vegan deal by signing up for our FREE VegNewsletter Nicole Axworthy is a Digital Editor at VegNews and author of the cookbook DIY Vegan.  CHECK IT OUT All things plant‑based,in your mailbox and inbox By submitting the above I agree to the privacy policy and terms of use of JTA.org (New York Jewish Week) — Chef Guy Vaknin may not be a household name but if you’ve dined at a vegan restaurant in New York City in recent years there’s a good chance the establishment was one of his Vaknin, who was born in Israel and raised Orthodox, claims to have served New Yorkers more than 2 million plant-based meals through his restaurant group, City Roots Hospitality. Many of those have been at Beyond Sushi, the vegan sushi establishment he launched in 2012 that a vegan American bistro in Chelsea; Coletta a vegan Italian restaurant in Kips Bay; and Anixi a Chelsea eatery combining the flavors of Greece he’s added Mexican cuisine to the list: Earlier this month a new vegan eatery promising “a vibrant culinary journey through Mexico” in the Flatiron District “It’s very versatile,” Vaknin said of Mexican food in particular There is a lot of depth to everything they do — from the simplest vegetables to mole Vaknin has no plans to stop expanding his wide-ranging culinary empire anytime soon He plans to open two more vegan and kosher eateries in New York this year as well as two next year — all representing different cuisines I’ve always been curious about different cuisines and raised in nearby Kibbutz Be’eri and Kibbutz Or HaNer All three communities were violently attacked by Hamas on Oct was devastated by the attack and wistfully recalled a happier time when there was no fence separating Gaza and Israel when his nanny would come to their home from the southern Gaza city of Khan Younis and his family would fix their cars in Gaza I knew a time where all of this hatred did not exist.” His experience slaughtering chicken as a teen left a lasting impression on him “You get a better perspective of what [it is] taking a life when you got through those experiences killing an animal,” he explained Vaknin became a vegan within six months of opening his first Beyond Sushi in 2012 “Jewish values have always been about compassion when it comes to humans A post shared by Siete (@sietenyc) who live on the North Shore of Long Island “We all eat with our memory,” he explained and since his kids have never tried meat or cheese he would not stop his kids from trying animal products Vaknin himself was raised within a large Moroccan Jewish family where he learned to cook from his mother and grandmothers. More than any dish, he enjoyed making couscous a pasta made from semolina flour originated by the Berbers of North Africa His family would make it by hand “the hard way opening it and putting it in the sun to dry,” he said adding that he loved the process as much as the result “They’re all about the food,” he said of Moroccan Jewish families like his Vaknin’s parents divorced in the 1990s and his father left Israel for New York where he opened a series of glatt kosher restaurants known as Village Crown Vaknin joined his father in New York when he completed his military service in 2005 “It’s like a giant beast,” he said of the city After a brief stint studying computer engineering at City College he started working at his father’s business which had transitioned into a catering outfit called Village Crown Esprit Events Vaknin put in short stints in every position The business was handed over to him in 2007 after his dad returned to Israel and he finished a seven-month program at the Institute of Culinary Education Vaknin started to experiment with making sushi without fish using only fruit or vegetables he had in the kitchen He served his creations at catered events and soon after being eliminated from season 10 of the cooking competition series “Hell’s Kitchen” for his poor preparation of steak Vaknin — who was the first Israeli contestant on the show — introduced New Yorkers to the world of vegan sushi opening his first Beyond Sushi on East 14th Street Vaknin opened six more vegan sushi restaurants in the city as his portfolio of restaurants has expanded and just two Beyond Sushi locations remain: one on West 37th Street and one on East 56th Street At his new Mexican joint Siete — so named because seven is Vaknin’s lucky number — the menu features items like a faux-tuna ceviche beet carpaccio and grilled lime “chicken” with tomatillo salsa substituting the traditional deep-fried pork skin with tofu skin Vaknin said he relied on longtime employee and current head chef Orlando Tepi to advise him on some of the finer points of the country’s diverse cuisine A post shared by Siete (@sietenyc) Vaknin is working with two new Israeli-based companies: Chunk which provides full cuts of “meat” for such dishes as carne asada “You have to adapt as a business owner to what people want,” said Vaknin who had previously sworn off using imitation meat “I reached a certain glass ceiling in 2019 adapting using substitutes opened that ceiling up.” Vaknin says his plant-based cuisine is for everybody I don’t cater to only this community or that community,” he said and if it is good and served well with the right environment The New York Jewish Week brings you the stories behind the headlines, keeping you connected to Jewish life in New York. Help sustain the reporting you trust by donating today I accept the Privacy Policy These restaurants are redefining vegan fine dining with innovative dishes and luxurious experiences across America Looking to elevate your next plant-based dining experience? From coast to coast, these vegan fine dining spots serve up innovative dishes that prove luxury and compassion go hand in hand. This list, curated as part of the 2024 VegOut Awards Kusaki dazzles with Japanese-inspired dishes that are as visually stunning as they are delicious With an emphasis on seasonal ingredients and innovative techniques Kusaki brings together traditional flavors with modern culinary twists The restaurant's omakase tasting features artfully presented dishes like avocado crispy rice And you won't want to miss their new plant-based steak dish Crossroads Kitchen offers an elevated dining experience that proves plant-based cuisine can be both luxurious and accessible Crossroads serves up everything from Artichoke Oysters and Calamari Fritti to their signature house-made vegan pastas and decadent desserts modern ambiance complements the innovative menu making Crossroads a go-to destination for both vegans and non-vegans alike looking for a high-end dining experience Astera offers a multi-course tasting menu that celebrates Oregon’s seasonal and local ingredients The plant-based restaurant provides a lively and semi-communal dining experience offering an approachable take on fine dining while championing sustainability and low-waste practices Eleven Madison Park, located in the heart of New York City redefined its legacy by transitioning to a fully plant-based menu in 2021 the restaurant offers an exquisite dining experience with hyper-seasonal tasting menus that showcase the potential of plant-based cuisine As the first vegan restaurant to earn three Michelin stars Eleven Madison Park combines culinary innovation with a commitment to sustainability serving beautifully crafted dishes in an elegant Art Deco setting​ Vedge in Philadelphia elevates plant-based dining with globally inspired plates crafted from seasonal it combines creative dishes like Smoked Portobella Carpaccio with natural wines and craft cocktails Plant delivers innovative vegan cuisine with a focus on organic this chef-driven restaurant crafts nearly everything in-house offering a creative menu that is mostly gluten-free and free from soy and corn oils Plant has earned acclaim for its bold flavors and sustainable practices making it a standout in the national vegan dining scene Anixi offers a fresh take on Mediterranean cuisine with a vegan twist featuring dishes like whipped "ricotta" dip and kofta kabobs made from plant-based proteins Anixi embraces inclusivity with options that cater to vegan Millennium has been a pioneer in the vegan fine dining scene for over 25 years Known for its artful presentation and bold flavors plant-based menu crafted with organic ingredients Millennium is celebrated for its innovative dishes that transform traditional fine dining into a completely vegan experience Fabrik is redefining the vegan dining scene with its fresh modern restaurant showcases a seven-course tasting menu focused on locally-sourced offering a range of bold and beautifully presented dishes Twelvemonth is a culinary gem that brings high-end vegan dining to the Bay Area with a commitment to sustainability and locally-sourced ingredients The restaurant focuses on creating an immersive dining experience offering a seasonal eight-course tasting menu that showcases the best of plant-based cuisine A weekly roundup of new restaurants in New York City restaurant openings have been picking up in New York City Hundreds of new restaurants have opened over the past year — so many in fact Consider this your guide to all the new restaurants that includes an East Village breakfast burrito option and a Clinton Hill modern Cambodian restaurant Here’s a roundup of the restaurants and bars that opened in February If there’s an opening in your neighborhood that we’ve missed Health experts consider dining out to be a high-risk activity for the unvaccinated; it may pose a risk for the vaccinated especially in areas with substantial COVID transmission Bed-Stuy: Garnacha Bite is a new spot that Bushwick: Cafe Mez is the latest mezcal bar to debut in the borough. The menu includes expected quesadillas, tacos, and then an unusual Mexican-influenced mac and cheese, according to Brooklyn Paper Bushwick: Frank Pinello’s acclaimed Williamsburg Best Pizza now has a second location in Brooklyn that opened earlier in February alongside other Ecuadorian staples like sancocho East Village: Wild Rabbit is a new coffee shop with drinks — coconut milk lattes and jasmine tea-infused espresso — inspired by Hong Kong cafes alongside partners Jason Ying and Junye Chi Hell’s Kitchen: Olde City Cheesesteak & Brew, a revival of sorts for the former owner of Shorty’s, keeps the Philadelphia Eagles fanship alive in Midtown, according to W42st There are currently three locations in NYC Hudson Yards: New smoothie and juice bar The Juicy Lounge opened this month with a lip-shaped couch Midland Beach: Palestinian restaurant Ayat opened in Bay Ridge in 2020, and boasts siblings in Sunset Park and Brooklyn Heights, with offshoot concept, Al Badawi. Now owner Abdul Elenani has crossed into a new borough: Staten Island Midtown West: From the team that brought you Don Angie, Quality Branded’s Bad Roman is the year’s “most unhinged” Italian restaurant yet Nolita: A new cocktail bar, Beyond the Pale Nolita: Brad Pitt and Margot Robbie have already been spotted at the Mulberry a new Manhattan subterranean spot from Justin Sievers a partner in Bar Primi; along with Leo Jacob Park Slope: Winner Butcher Shop — a sibling to WIN Bar in Crown Heights, Winner Bakery nearby in Park Slope, and a location at the Prospect Park Picnic House — is now open from owner-chef Daniel Eddy. The butcher shop was formerly home to Fleishers Craft Butchery, which closed following an employee walkout Prospect Heights: Detroit-style Jet’s Pizza opened its first Brooklyn location this week Red Hook: A new pasta bar Bar Mario is livening up Red Hook’s dining options with Tuscan and Piedmontese flavors Rockefeller Center: Located on the seventh floor of a DoubleTree hotel, the New York Times reports that Duomo 51 has views of St Patrick’s Cathedral (hence the name which means cathedral in Italian) Soho: Ketchy Shuby while the other half “is anchored in modern classics,” per a representative Sunnyside: Creamline ice cream parlor has expanded from the Chelsea Market with new Queens digs, in partnership with Ronnybrook Farm. It’s located inside the same ghost kitchen, Sunnyside Eats, where Rice Thief is based Sunset Park: From the team that brought you mariscos at The King of Fish (El Rey Del Pescado), now it's time for meat. New taqueria, the King of Meat opened earlier this month Williamsburg: Big Wong, a decades-old Chinatown stalwart now has a sibling in Williamsburg selling the Cantonese classics it’s known for like congee, barbecue pork, and roast duck. Prices at its second location in Brooklyn remain affordable — as low as $8 for dishes, according to Greenpointers Big Wong first opened in Chinatown back in 1978 Astoria: A Thai-style buffet opened last month, tucked away inside of the Astoria food market, fittingly named Secret Thai Street Food It’s run by three Queens moms and former restaurant owners Bayside: Sushi by Boū opens its first Queens location Chelsea: Channeling vegan and kosher versions of dishes from Turkey, Greece, and Lebanon, Anixi has opened from City Roots Hospitality and cured “fish,” “chicken,” “steak,” and kebabs Greenpoint: Local dive bar Brooklyn Safehouse now has a nearby sibling, the Mallard Drake, where bakery pop-up Back Alley Bread has been hawking goodies Greenwich Village: Ueki comes from group behind the Blue Ribbon restaurants with a sub-$200 omakase at a 12-seat counter Long Island City: East Village southern staple Bobwhite Counter joins the food hall offerings at Queens food hall Jacx & Co Tribeca: Goa is a new Indian restaurant that hails from Toronto with tasting menu and a la carte options. A five-course tasting menu is $150, according to Eater Critic Robert Sietsema’s review Union Square: Salil Mehta's evergrowing restaurant group now includes Kebaya Upper West Side: Wallace Lounge opened on Valentine’s Day two years after the opening of the Wallace hotel Upper West Side: If a ghost kitchen by the founder of Diaper.com sounds up your alley, Wonder has restaurant partners like Chuko ramen and steaks from Bobby Flay West Village: Chicago brewery Moody Tongue now has a Manhattan sushi spot Bushwick: Silo is a new club in a converted warehouse with a capacity for 500 East Williamsburg: Okonomi has swapped their seafood market Osakana, into Okonomi Market seven-course tasting room in the back by chef Daniel Lee Elmhurst: Tibetan Sichuan spot, Nha Sang, has new owners and new name, Nangma which is scheduled to open in late February The celebrated Sichuan and Tibetan menus remain Gyatso intends for Nangma to be the “biggest and fanciest” Tibetan restaurant in New York Fort Greene: Forma Pasta Factory opened a Fort Greene sibling to its Greenpoint original Lower East Side: Outer Heaven is a new nightlife venue and cocktail bar with DJ sets Maspeth: MuuMoo Foods is a new fast-causal venture, with a market and a Polish-style buffet in Queens, that debuted last weekend Nomad: A decade in the making, Sir Richard Branson brings the Virgin Hotel to New York with its Everdene restaurant Prospect Heights: Greg Baxtrom has converted his French Japanese skewer spot Maison Yaki into Petite Patate, now a French bistro with classics like steak frites. The business is named after his dog, Spud Prospect Lefferts Gardens: Chef Wesly Jean Simon, behind Haitian restaurant Zanmi, has debuted Market Bar across the street: a pizzeria that will also brew its own beer. There’s a Haitian griot pie on the menu Prospect Lefferts Gardens: Moe’s is a new halal-friendly pastrami spot with burgers Soho: Bisou is a new French wine bar with charcuterie boards that opened in late January. There’s a private room in the back Woodside: Zhego, a Bhutanese restaurant, landed in Woodside in January. Signature dishes include ema datsi, green peppers, feta, American cheese, and butter, as reported by the social media platform Righteous Eats Astoria: Agenda, a Japanese Latin restaurant and bar in western Queens, is starting things off with cocktails and snacks ahead of a larger opening in the coming weeks. Eventually, the space will be home to a full menu with filet mignon, lobster, and branzino, according to Astoria Post Chinatown: Chinatown’s Hotel 50 Bowery has a new Lebanese restaurant inside of its gaming and esports arcade OS NYC, the New York Times reports. The all-day cafe, called Cafe Mish Mosh Clinton Hill: Lula Mae is mainly focused on modern Cambodian bites the green papaya salad known as bok lahong and fried bread with tom yum butter and chicken pate San’s partners in the restaurant are David Balk who was a manager at the Jane Hotel Ballroom and whose grandmother Lula Mae’s name references There’s also an attached private dining room East Village: Manhattan has a new bar open from noon to 4 a.m. Bobby’s Night Out recently opened on Avenue C, serving breakfast burritos and chilaquiles until 5 p.m. daily with a variety of tacos available around the clock, EV Grieve reports who previously ran the New Mexican restaurant La Flaca on the Lower East Side some of which will be prepared using tabletop grills Hell’s Kitchen: Chalong is the latest Thai restaurant to open in Hell’s Kitchen, joining LumLum and as many as 40 other Thai restaurants along Ninth Avenue some years back Jackson Heights: A modern Nepali restaurant has landed in Woodside, expanding the area’s already brimming momo offerings. Kasthamandap is meant for sharing offering big platters of fried chicken with chicken momos stir-fried goat intestine; wings marinated in Nepali-style spices Cocktails are available at the restaurant that stays open until 2 a.m Jersey City: Kọ Cafe opened this week, paying homage to the founders’ Nigerian and Ghanaian roots through its bean sourcing: “We’re invested in working directly with African farmers in the near term,” the team wrote on Instagram. There are also Sudanese pastries from the caterer Sambuxa Long Island City: Korean fusion is the focus of Long Island City newcomer Hunny, per the Infatuation In addition to more traditional short rib stews the delivery-only restaurant serves bowls of rice and french fries (mixed together) that are loaded with pork belly Nomad: Olle a sister restaurant for PyeongAnDong in Fort Lee braised short ribs in small ($70) and large ($80) portions; mool naengmyeon a cold noodle soup with Korean pear; and an array of pork bone soups and hotpots Park Slope: Stella’s The restaurant’s menu still lists guava barbecue wings Sunset Park: As the name of Hainan Chicken House suggests, Hainanese chicken is the name of the game here. Sticky rice is presented in balls, a Malaysian interpretation, complementing the Malaysian curry noodle soup laksa mee, per Hell Gate Upper East Side: The fifth location of the ever-expanding Serafina Restaurant Group’s Italian all-day Café Serafina opened on January 31 Upper East Side: The focus is on rotisserie chickens at Polletto Chicken and Sangria, a new restaurant from Fabio Casella an owner of Upper East Side pizzeria San Matteo Upper West Side: The restaurateurs Julian Medina and Louis Skibar, behind Old John’s Luncheonette, Coppelia, and other restaurants, will open El Fish Marisqueria this evening. The upscale mariscos spot serves ceviches, seafood tostadas, tacos, and swordfish schnitzel, according to the Times Williamsburg: From the team behind Greenpoint hangout Temkin’s comes H&H Reserve, a bar that falls somewhere between a tavern and dive. The space is open from noon until 4 a.m. every day, with Chicago dogs, Italian beef sandwiches, and other foods available until 2 a.m. The kitchen is run by Dog Day Afternoon a Windsor Terrace restaurant known for importing regional dishes from Chicago All the new restaurant openings in New York this month Please enable JS and disable any ad blocker NYC vegan restaurant group City Roots Hospitality opens a fourth vegan eatery located in Manhattan’s Chelsea neighborhood next week Celebrity chef and founder of the New York-based restaurant group City Roots Hospitality the much anticipated vegan restaurant welcomes the public next week Read on to find out why Anixi should be your Valentine's dinner destination Following the success of City Roots Hospitality's vegan restaurants Beyond Sushi, Willow, and Coletta fully kosher eatery represents the evolution of plant-based cuisine Anixi is a Mediterranean brasserie with mouthwatering flavors from Greece "My vision is to create an experience that will leave diners stunned at what the possibilities of plant-based food can be Anixi will be the location where we stretch that vision to its limits like no one has done before," said Vaknin The Mediterranean-themed restaurant features a droolworthy menu of vegan must-tries cured "fish," "chicken," and "steak" shish kabobs enjoy artisan cocktails and a regionally curated wine list Designed by Studio RB, Anixi encompasses rich architectural elements and timelessness that pay homage to old New York. The vegan eatery features 18th-century marble, crystal chandeliers, brass, and copper fittings, including handmade artwork by New York City-based artist Lia Ali Anixi is located at 290 8th Ave, New York, NY 10001 and will be open Monday through Thursday 4:30-10:30pm, Friday 4:30-11:30pm, Saturday 11:30am-11:30pm, and Sunday 11:30am-10:30pm. To make reservations, visit AnixiNYC.com, and follow them on Instagram for updates @laveganaenojona Vegan junk-foodie Alejandra was born and raised in Los Angeles County she always makes sure that she advocates for all humans and animals you can find her singing her lungs out to Mitski taking pictures of her doggies Luna and Dexter or stocking her kitchen with more avocados Alejandra also loves traveling and sharing her eats from around the world on Instagram and asked our audience to vote for their favorites The 10 winners of this Green Matters Approved contest are listed below. Read more about our Green Matters Approved contests here. View this post on Instagram A post shared by Cafe Gratitude Kansas City (@cafegratitudekc) View this post on Instagram A post shared by Le Botaniste | NYC Restaurant (@le_botaniste) View this post on Instagram A post shared by DetroitVeganSoul (@detvegansoul) View this post on Instagram A post shared by PLANTA (@planta) View this post on Instagram A post shared by Plant Based Bakery & Cafe | Spring, TX (@wisdomveganbakeryandcafe) View this post on Instagram A post shared by Shojin (@shojinlove) In Los Angeles County's Culver City, you'll find Shojin, a vegan Japanese restaurant led by executive chef Jun Matoshiro, a Hiroshima native. All food at Shojin is plant-based, gluten-free, macrobiotic, and free of artificial ingredients, refined sugar, and salt; most food is organic, as well. All food is created from scratch with fresh ingredients, and recipes are crafted with health in mind. View this post on Instagram A post shared by Avant Garden | Upscale Plant-Based Restaurant (@avantgardennyc) View this post on Instagram A post shared by Shizen Vegan Sushi & Izakaya (@shizensf) View this post on Instagram A post shared by TANE VEGAN SUSHI & IZAKAYA (@tanevegan) View this post on Instagram A post shared by Anixi | Vegan and Kosher Restaurant (@anixinyc) Anixi located in the Chelsea neighborhood of New York City aims to leave "a gentle footprint on the Earth." The vegan mediterranean brasserie's menu is influenced by the cuisine of Greece and features incredible dishes ranging from Khachapuri to Mujadara the same restaurant group behind other NYC vegan spots like Beyond Sushi and Willow All Green Matters Approved nominees are chosen by the Green Matters editorial team, and winners are chosen based on reader votes. Readers can vote for each category once a day. To learn more, read our terms and conditions Where to Eat Vegan Pizza in the U.S.: Here Are 8 Must-Try Plant-Based Pizzerias The 6 Best Vegan Butters: Creamy, Indulgent, and 100 Percent Plant-Based The Best Natural Food Stores, Both Online and In-Person Latest Green Matters Approved News and Updates Link to XLink to InstagramContact us by EmailOpt-out of personalized ads People may receive compensation for some links to products and services on this website Offers may be subject to change without notice Five fuel stations were sealed by the Independent Authority for Public Revenue (AADE) in cooperation with the Hellenic Police after violations were discovered it was found that the stations had manipulated fuel inflow and outflow records and submitted falsified tax documents to the AADE database the prosecutor ordered the owner’s arrest under the flagrant offense procedure seven other stations were found to have committed violations “Intensive inspections at fuel stations using advanced analytical tools can deliver significant blows to fuel smuggling This effort continues with unwavering intensity Enter your information below to receive our weekly newsletters with the latest insights opinion pieces and current events straight to your inbox the lot is situated in the outskirts of athens it has extent of 1.000 m2 and orientation in the small side southerner the project concerns two private residences with basement and a common yard houses are placed in regression to the street and they are downgraded hypsometrically so that their privacy is ensured construction process consists of a metal frame resting on concrete walls the roof is cladded with zinc and glazed windows form the facades designing the two residences as an entity is the subject of the study basic synthetic principals of the design are: dissolution of limits between lived space and natural the unification of the internal of the buildings with the surrounding external space organisation between private and common spaces through the use of the concrete wall connecting the two sides of the building creation of a unique geometry through the use of metal construction forming of views in the interior and exterior of the building through openings that are adapted in the metal roof the house itself has a loft feeling; the way it is designed enables the user to enjoy every moment in it the idea of a house in split levels creates a filmic experience as you walk through it framing views from inside to outside and vice versa the materials that have been applied create an industrial – bohemian atmosphere that gives a cosy feeling to the inhabitants its unconventional form and appearance are juxtaposed with the comfort of a double height industrial space that gives a unique experience project’s name: two houses in anixi , attica location: anixi attica greece completion date: july 2009 area: 440,00 m2 plot area: 1.000,00 m2 architecture study: 2004-2006 construction date: 2007-2009 architecture design: react architects project manager: natasha deliyianni architect civil engineer: mfp consulting engineers mechanical study: gregoriades dimitris mechanical engineer photographer: elias handelis www.re-act.gr AXOR presents three bathroom concepts that are not merely places of function but destinations in themselves — sanctuaries of style Israeli food technology startup Chunk Foods recently raised $15 million in seed funding from investors that include Robert Downey Jr.’s venture capital firm FootPrint Coalition mark the biggest seed round ever for an Israeli plant-based company Chunk will use the funding to construct one of the largest plant-based whole-cut meat factories in the world.  “Our state-of-the-art facility will be completed this summer and will have the capacity to manufacture millions of steaks annually,” Amos Golan Chunk also plans to continue strengthening its commercial team, building the brand, and expanding its partnerships in the food service industry in an effort to bring vegan steaks and other whole-cut meats to restaurants across the United States In fact, the expansion will allow the brand to serve more than 300 restaurants, with an initial focus on selected US cities, including New York City and Los Angeles. Chunk Foods’ steak is already being served at some of NYC’s finest establishments, including Coletta, Anixi and bicoastal hotspot The Butcher’s Daughter.  It hopes to one day outcompete animal agriculture in terms of price “Considering Americans consume more meat than any other country the opportunity for plant-based products to capture a portion of the market is substantial,” Golan says “However, even though the category has undergone continued development, it has only just begun to tap into its potential, particularly in the whole cuts beef market, which is twice the size of ground beef,” Golan says saying that Chunk’s whole-cut meat has huge potential we worked with several top-tier restaurant groups and trialed the product in their test kitchens,” FootPrint Coalition’s Partner Steve Levin said in a statement “There was unanimous praise for the product—not just in terms of taste and ease of preparation—but also in the list of ingredients Harnessing the ancient power of fermentation, Chunk’s whole-cut vegan meat is made using fermentation technology similar to the time-honored processes that turn ancient grains into bread and milk into cheese This technology allows the company to make a product that has a meaty texture and bite and unmistakable umami flavors.  “Chunk’s proprietary fermentation technology has been able to deliver a product with a deeply satisfying experience along with the direction and thickness of the fibers and juiciness of the cut,” Golan says.  Golan also notes that its whole-cut meats are incredibly versatile and can be pan seared or stewed without any additional training for the restaurant’s staff Chunk’s technology also offers major advantages for scaling up and manufacturing better control of the product’s properties and competitive unit economics “Our aim is to make plant-based eating accessible and enjoyable for all by creating delicious and nutritious whole cuts,” Golan says “We will outcompete animal agriculture in terms of price And while we are focused on beef at the moment According to a recent report from market research firm Future Market Insights the global vegan steak market is on track to reach $1.13 billion by 2033 almost double the current value of $598.6 million A report on the vegan steak market revealed that the US is the chief driver of demand This data aligns with an observable rise in veganism in both countries “As the trend for veganism spreads across these countries the demand for vegan steak along with other plant based protein alternatives is rising exponentially in the global as well local markets,” the Future Market Insights report states.  “As people are willing to invest time in learning more about these new food alternatives vegan steak is anticipated to garner more new consumers in the future,” the report states.  Never miss out on breaking stories, recipes, and deals All things plant‑based, in your mailbox and inbox Copyright © 2025 Fresh Healthy Media, LLC Bryan Kim Where to get completely plant-based dumplings VeganVegetarian Chelsea Anixi is a vegan Mediterranean restaurant where you can eat fancy faux-fish and meat kebabs in a decadent space he’s been to more NYC restaurants than everyone but the health inspector One of the greatest joys of New York City is exploring its vegan food scene You could easily spend a week here and barely scratch the surface with everything from burgers and milkshakes to French macarons But don’t be overwhelmed—we’re here to guide your picks to help you find the food experiences you’ll reminisce about for years to come Spicy Moon Coletta VeganHood Bunna Cafe Confectionery Anixi Kevin Pineda-Gould Délice & Sarrasin Whipped Urban Dessert Lab Le Petit Monstre This cozy vegan bistro offers an innovative, plant-based twist on classic American food. Here you’ll find vegan steak filets and mash, yolky egg-topped vegan burgers, a deliciously meaty French Dip sandwich, a cheesy, warming French onion soup, and so much more. Don’t miss the incredible cocktails and the cast iron cookie skillet with warm peanut butter sauce. find out more This Mexican-style vegan eatery (with 6 locations now!) is a trendy, popular spot for NY eaters for a reason. The towering bowl of guac-loaded nachos with chorizo and habanero queso are a popular order, but go for the huitaloche-stuffed golden empanadas and wet chorizo burrito with Spanish rice and sour cream.find out more Sarah McLaughlin (@sarahmclaughlin) is the New Products Editor at VegNews and is always on the search for the newest innovations in plant-based food.  NY-based freelance writer and editor who loves cooking and discovering local vegan hidden gems If you find yourself sightseeing in The Big Apple be sure to check out these plant-based eats You know you’ve got to check out New York-style pizza if you visit NYC, but what else? Well, you will find a range of options, from upscale dining to iconic vegan street food. We’re talking about everything from burger joints to diners and delis The eclectic food scene offers globally-inspired options as well from French and Mexican to Indian and more get ready to tour the Big Apple as we work our way through the best vegan restaurants in NYC This casual spot offers multiple locations and is accessible on delivery platforms such as Postmates You will also find a selection of dumplings This upscale vegan Mediterranean restaurant is both kosher and gluten-free. Entrées include Chicken Fatteh including everything from Fire Roasted Eggplant and Hummus Masabacha to Whipped Ricotta and Ful Medames (a fava bean purée with black olives and more) We’re thinking Cannoli sounds good tonight Courtesy of Soda Club/Amy Elisabeth Spasoff We like Beyond Sushi for its extensive selection of vegan rolls you are sure to find something that fits your tastes From the Tuna Nigiri and Philadelphia Maki Rolls to the Spicy Mang And don’t forget entrées like the Sesame Miso Ramen And be sure to end your meal with a slice of their Ube Cheesecake Chef Chloe's new spot in Greenwich Village is serving up classic vegan eats in addition to bakery treats From their Quinoa Taco Salad and Butternut Mac & Cheese you are sure to find something to satisfy those cravings Go with Roasted Tomato Soup or Crispy Maple Brussels for your side finish your meal with a slice of their Espresso Sprinkle Cake With multiple locations, Jajaja is a great place to grab some Mexican food. Enjoy everything from tacos and bowls to specialties and sides. We’re checking out the Chimichanga de Birria, Enchiladas Verde, Huevo Burrito, and more. While menus vary by location, tacos can range from Pollo Coco and Crispy Pescado to Chipotle Sweet Potato and Buffalo Flower. Oh, and be sure to order a plate of nachos for the table Next up on our list of vegan restaurants in NYC, and no surprise here, is Eleven Madison Park This fine-dining restaurant offers a full tasting menu Options change often due to the hyper-seasonal nature of the menu this Michelin-star restaurant is worth the visit If a funky atmosphere and whimsical cocktails are more your idea of a fun dining experience The kosher-certified spot offers everything from Mongolian Broccoli and General Tso Cauliflower to their Buffalo Maitake Bun and Dumplings Try the Strawberry Cheesecake or the Matcha Tres Leches Gluten-free options grace the menu as well Plant Junkie dishes out the Sri Lankan Karma Bowl Or opt to create your own gluten-free bowl Be sure to check out their Wicked “Meatball” Sub this one comes loaded with “meatballs” braised in homemade marinara Then it’s topped with caramelized onions and crispy shallots No list of vegan restaurants in NYC would be complete without Planta Queen You will also find gluten-free options on the menu We’re looking at maki rolls like the Torched & Pressed Go for the Singapore Noodles or Udon Noodles Or why not try the Thai Lettuce Wraps or Truffle Fried Rice try the Double Smashburger or the Chick’n Sandwich Their Shashamane Bowl comes packed with string beans These include a complimentary starch and either injera or rice A vegan French spot? Oui, mon ami! At Délice & Sarrasin, you will enjoy starters like Escargots Beurre Maitre D’hotel and Foie Gras Végétal. Mains range from crab dishes to chicken to Boeuf Bourguignon. You will also find a nice selection of crepes, desserts, and wines. Orange Creme Brulee, anyone? Or Dark Chocolate Mousse Enjoy an after-dinner coffee from their range of options Ready to level up your home cooking game? VegOut’s Vegan Restaurant Cookbook drops this August—and it’s packed with 50 mouthwatering recipes from the best vegan restaurants around the world and now we’re bringing the boldest plant-based flavors straight to your kitchen in one epic digital cookbook @tammieortlieb Tammie is the Managing Editor of VegOut Magazine She holds a BA in psychology from the University of Illinois and an MS in Developmental Psychology from Capella University with an educational focus on well-being and thriving She is the author of five independently published novellas and has been vegan for 20 years This means that every time you visit this website you will need to enable or disable cookies again.