Amitabul Simply Vegan

"An unexpected little oasis in Norwood Park, stepping into this peaceful space transports diners to Korea. The menu’s full of steamy noodles and fresh veggies. Just inhaling the complex, perfectly spiced Dr. K’s Cure All Noodle Soup, swimming with noodles, veggies, tofu, and seaweed may have the power to heal what ails you on a stuffy day." - Marla Rose, Eater Staff

"The food at Amitabul in Norwood Park can best be described as nourishing, and we mean that in the best way. This cute, casual spot makes “spiritual vegan Korean cuisine” which, we admit, sounds a little woo woo. That said, we’ve yet to order something here that didn’t make us feel swaddled in our childhood blankies, and like we just took our vitamins. From spicy soups filled with rice cakes to mandoo dumplings with housemade miso sauce, everything is warm, flavorful, and crammed full of vegetables. The quiet space is relaxing, and a great choice for a weekday dinner after a busy day." - Adrian Kane

"The food at Amitabul in Norwood Park can best be described as nourishing, and we mean that in the best way. This cute, casual spot makes “spiritual vegan Korean cuisine” which, we admit, sounds a little woo woo. That said, we’ve yet to order something here that didn’t make us feel swaddled in our childhood blankys, and like we just took our vitamins. From spicy soups filled with rice cakes to mandoo dumplings with housemade miso sauce, everything is warm, flavorful, and crammed full of vegetables. The quiet space is relaxing, and a great choice for a weekday dinner after a busy day. " - adrian kane, john ringor

"A vegan Korean restaurant that you might not have guessed was vegan if we didn’t just tell you. Want to eat something called the Dark Side Of The Moon? Well, now you can, and surprisingly it comes full of veggies over rice noodles instead of LSD. Stick to the veggie centric soups and stir fries." - sam faye

"Opened in 1995, Amitabul has been enlightening diners about nutritious eating for decades. Chef Bill Choi, who learned techniques and recipes from his mother and grandmother as an adolescent in Korea, cooks Buddhist Korean cuisine using organic ingredients. His vegan dishes are made without oil, salt, or sugar and include options such as mandu dumplings, vegetable pancakes, kimchi bibimbap, spicy noodle soup, grilled curry tofu, and a stir fry dubbed “Dark Side of the Moon” — veggie and rice noodles mixed with mushrooms and black bean-miso sauce. Online orders can be placed here." - Jeffy Mai