This week, Craig Cochran—owner of popular fast-casual chain Terri—opened upscale plant-based restaurant P.S. Kitchen in New York City’s Hell’s Kitchen neighborhood. The restaurant—which features a chic, nine-seat bar—serves small plates such as maitake mushroom-stuffed bao buns, glazed whole-roasted carrots, and watermelon salad with plant-based feta, and larger dinner options including the PS Burger—made with a Beyond Burger patty. Head chef Gary Barawidan is a New York restaurant veteran and was instrumental in helping vegan restauranteur Ravi DeRossi open his own upscale plant-based eatery, Avant Garden, in the East Village in 2015. “With plant-based eating on the rise,” Cochran tells VegNews, “it’s always a good time to open a plant-based restaurant.” DeRossi—who made a public commitment last year to veganize as many of his 15 NYC restaurants as he could— recently opened vegan bar Coup as a statement against the current administration, donating all profits to organizations defunded by Trump, including the American Civil Liberties Union and Planned Parenthood. P.S. Kitchen hires staff from underprivileged backgrounds and donates all of its profits to charities such as The Doe Fund—an organization that is dedicated to rehabilitating homeless people.
Photo courtesy of P.S. Kitchen
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