Restaurauteur and mainstream media darling chef Chloe Coscarelli recently shared her restaurant’s revered bacon recipe with Los Angeles city blog LAist, which called the mushroom-based topping “hands down the best vegetarian bacon out there.” The plant-based bacon—said by LAist to be perhaps the best item on Coscarelli’s menu—tops the sweet potato-cashew cheese-based macaroni and cheese and the avocado-topped kale Caesar salad at the restaurant’s flagship location in New York City’s West Village. But with the upcoming summer 2016 opening of by CHLOE’s first west coast outpost in Los Angeles’ Silverlake neighborhood, LAist advises readers to get ready to order extra and enjoy once the menu “accented with seasonal LA-influenced Market Specials” arrives in Tinseltown. The flavorful bacon itself is a simple make—thinly sliced shiitake mushrooms tossed in olive and sea salt and baked to an even crisp—but with the restaurant’s many recent expansion announcements made, it’s just another small part of why the by CHLOE brand has seen so much success.
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