Vegan mob - Vegan BBQ and Soul Food
Restaurant · Lakeshore ·
Vegan barbecue and soul food with fried lumpia, cheesesteaks
Vegan barbecue and soul food with fried lumpia, cheesesteaks
"Chef Toriano Gordon returned to Oakland operating the Vegan Mob food truck after having closed his permanent location, serving vegan soul food favorites at 500 Lake Park Avenue Wednesday through Sunday." - Justine Jones
"Although Vegan Mob’s original Lake Merritt location in Oakland has closed, I learned owner Toriano Gordon is continuing to expand the hit vegan soul food chain with new openings." - Dianne de Guzman
"You’d think Vegan Mob was hosting a Supreme drop with the lines it attracts every day—but once you get closer, you’ll see that the crowds are there for their impressive plant-based soul food. The menu highlights entirely-vegan versions of shrimp, spicy fried chicken, brisket, and more—our favorite dish is the lumpia made with Impossible meat and served over fragrant garlic rice. The mob plate, which comes with your choice of protein, plus sides like coleslaw or mac and cheese, is also a great bet. Walk up, or order ahead to avoid waiting." - Julia Chen
"A vegan BBQ and soul-food restaurant that regularly draws lines around the block, this Oakland eatery offers indulgent plant-based comfort dishes meant to compete with mainstream fast food. Menu highlights include fried lumpia stuffed with Impossible meat, onions and spices, a plant-based nacho cheesesteak, and candied yams brushed with cinnamon; the owner positions the menu as a healthier, culturally familiar alternative to chains like McDonald’s." - ByKayla Stewart
"Founded by San Francisco native Toriano Gordon, this vegan barbecue operation has quickly become a standout in Oakland’s barbecue scene, earning rapid media attention and a meteoric rise from a small storefront. The business has already outgrown its current Oakland location and is actively searching for a larger space while planning to expand into San Francisco. Gordon has discussed his start in the industry and the restaurant’s growth on Eater’s Digest, highlighting the momentum behind the concept." - Amanda Kludt