New York City’s beloved vegan restaurant Angelica Kitchen will close on April 7 after 40 years in operation. Owner Leslie McEachern announced that she would close the East Village restaurant due to increasing operating costs. McEachern took over Angelica Kitchen in 1981 from its original founders, with the goal of serving organic plant-based food to the community. Since August 2016, the growing costs of doing business—including a $21,000 monthly rent payment—caused McEachern to dip into her personal funds in order to keep the restaurant afloat. Friends of the restaurateur recently launched a crowdfunding campaign—which has already raised more than $6,000—to help McEachern recover financially. “Never forget where your food comes from,” McEachern stated in her announcement of the closure. “Always celebrate the relationship of people to the land and demand high standards from those feeding you!” While the closing of Angelica Kitchen is disappointing for many, fellow iconic vegetarian restaurant Bloodroot recently celebrated its 40th anniversary with new vegan menu items including nut-based cheese developed with the help of Miyoko Schinner’s Artisan Vegan Cheese cookbook.
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