Tomorrow, vegan restaurant Sprig & Vine celebrates its grand opening in New Hope, Penn. Owner and vegan chef Ross Olchvary says the eatery will serve seasonal gourmet vegan cuisine using locally grown produce. The 100-percent plant-based restaurant’s sample entrées include slow roasted root vegetable pave, seared coconut risotto, and ghocchetti pasta with smoked seitan sausage, fennel, gigande beans, and peas. Sprig & Vine is a “bring your own beverage establishment,” meaning that guests are asked to supply their own beer and wine. Before opening Sprig & Vine, Olchvary worked for seven years as the sous chef and chef de cuisine at Philadelphia’s high-end vegan restaurant Horizons.