"Don’t fixate on the enticing display case full of cake in the back corner. Instead, immediately take a seat on a lime green chair because you’ll need some time with the menu. If variety is the spice of life, this Chamblee kitchen is peppering it on herbivores with one of the biggest, most diverse plant-based menus in the city. They serve lunch, dinner, and Sunday brunch with creative, scratch-made dishes like delicious deviled eggs (made with a mustardy chickpea paste) and a hearty steak and gravy (a tender jackfruit filet with a charred exterior that gives your canines some satisfaction). Add in all the desserts and a long list of pressed juice and this place is almost the plant-based equivalent of Cheesecake Factory. " - Nina Reeder
Sarah Newman
