A New Wave of Vegan Restaurants Highlights a Hunger for Change During the Pandemic | Eater NY

"When it reopened in May after the coronavirus shutdown, the East Village wine bar removed all meat options from its menu, focusing instead on vegetarian and vegan dishes; partner and sommelier Patrick Cournot says they had been flirting with the idea and that all of their cooks and chefs are vegetarian. As a natural wine bar committed to wines with a smaller ecological footprint, Cournot felt it was inconsistent not to apply the same philosophy to food, and removing meat (and some dairy) allowed them to lower prices by about 20 percent so more dishes could be under $10 — a deliberate move to support neighborhood customers and hospitality workers hit by job losses." - Emma Orlow