Vegan chef Matthew Kenney will expand his plant-based empire with the fall opening of Mexican-inspired eatery Bar Verde in New York City’s East Village neighborhood. Bar Verde will operate from noon until midnight and serve dishes such as nachos made with butternut squash-based queso and cashew-based crema; three plant-based varieties of ceviche; tacos filled with jackfruit, mushrooms, and adobo carrots instead of meat; and a selection of cheesecakes, ice cream, and churros for dessert. In addition to Bar Verde, this November, Kenney will open another restaurant, XYST, which will feature an array of nut-based cheeses in three categories: fresh, aged, and baked. The eatery will offer a variety of appetizers such as smoked eggplant dolmas, za’atar roasted carrots, and shiitake mushroom-stuffed cabbage, shareable vegetable platters, and desserts such as blood orange cheesecake, chocolate cake, and sunflower seed baklava. The chef currently runs a plant-based culinary program and owns an international array of vegan restaurants—including fine-dining destination Plant Food + Wine in Los Angeles and Miami.