by | Nov 19, 2024 3:42 pm | Comments (5)
Paul Bass Photo
Plant-based panorama: Some of the flavors at newly-opened Vía Láctea
The sign said “frozen desserts.” Some people called it “ice cream.”
Whatever they called it, a crowd dug into scoops of plant-based … “nice cream?” Tuesday at a ribbon-cutting event on Whitney Avenue.
by | Jul 26, 2024 1:18 pm | Comments (2)
Paul Bass Photo
Sublimity, in a bowl.
Omar Rajeh had the slow-cooked fava beans ready to go. A little mashing, pinches of seasoning, a drizzle or two, and a signature dish was ready to go.
by | Oct 4, 2022 1:21 pm | Comments (3)
Paul Bass Photo
Alexis Evans at work at Raw Juicescape.
Alexis Evans was ready for the start of flu season with a natural weapon. Four natural weapons.
by | Apr 1, 2022 3:32 pm | Comments (1)
Paul Bass Photo
A tray full of vegan-chocolate baked goods greeted me when I entered Claire’s Corner Copia.
Continue reading ‘Chocolate Mini-Loaf Wins Prix-Fixe Staring Contest’
by | Mar 30, 2022 1:06 pm | Comments (0)
As the sun set, the playlist of mid-2000s slow emotional pop inside B Natural Kitchen made the experience of eating a “Warm Market Bowl” by the College Street window feel like a moment straight out of a rom-com — while the bowl itself offered respite from the chilly wind outside.
Continue reading ‘Vegan Flavor Riot Put Down During Restaurant Week’
by | Dec 2, 2021 10:37 am | Comments (2)
Paul Bass Photo
Steve Fontana samples the vegan option at newly opened Bulldog Hotdogs.
A pair of downtown ribbon-cuttings reflected how swiftly vegan tastes have entered the cultural mainstream, at least in New Haven.
Continue reading ‘Ribbons Cut On New Downtown Hot Dog, Vegan Smoothie Shops’
by | Jan 11, 2021 2:12 pm | Comments (2)
Emily Hays Photos
Kuro Shiro owner Kenny Kim prepares vegan tantanmen.
The broth was creamy, savory, almost nutty. And it was vegan.
Kuro Shiro owner Dohyuan “Kenny” Kim created his recipe for vegan tantanmen with his younger brother. It was a twist on the meat-based, Japanese noodle soups that were just getting popular in the U.S. at the time.
by | Jan 17, 2020 1:10 pm | Comments (2)
Paul Bass Photos
Atticus top chef Matt Wick preps to assemble vegan “soppressata.”
You can’t imagine how Matt Wick can pack so many flavors into one juicy meatless sandwich.
Until you watch him make it.
by | Jan 10, 2020 1:39 pm | Comments (1)
Paul Bass Photos
Nebyat Shewaye taps kombucha at his new “farm-to-counter” eatery.
Two secret recipes produced this aromatic pan of “fir-fir” beckoning to visitors inside the bright confines of downtown’s new “farm-to-counter” restaurant.
by | Dec 23, 2019 1:42 pm | Comments (1)
Paul Bass Photo
Poreyah Benton at work in the mobile Vegan Ahava kitchen.
Plant-based cooking in the Elm City.
It was Thursday, so the orders were coming in for the meatless, dairy-free “Philly Cheesesteak” inside New Haven’s newest — and first vegan — food truck.
Continue reading ‘Bloodless “Cheesesteak” Served, With Love’