The elegantly modern surrounds at this upscale vegan restaurant elevate the plant-based menu to a higher realm. Opt for something veggie-forward like the roasted red and yellow beet, chickpea and cranberry kale salad, or else go for something a bit, um, meatier – pan-seared seitan cutlets with white wine, lemon and capers.
Portions are generous; the food, divine. Pair dinner with an organic wine from an international list.