New vegan eatery Planta Burger will open September 5 in the space of shuttered seafood restaurant Little Fin in Toronto, Canada. The curated menu is developed by chef David Lee and will feature burgers (made with vegetable-based patties comprised of mushrooms, lentils, and beets), an array of sides including cauliflower Buffalo wings, fries, tater tots, and onion rings, and drinks such as milkshakes and root beer floats. The new concept is part of the plant-based expansion of conglomerate Chase Hospitality Group (CHG), which made a commitment to restructure the menus at its meat-centric restaurants to contain at least 25-percent more vegan options. Last September, the group opened its first vegan restaurant Planta and President Steven Salm said it has proven to be a huge success. “Planta Burger reflects Chase Hospitality Group’s ongoing commitment to sustainable, environmentally responsible ingredients,” Salm said. “We are dedicated to offering quick service at an affordable price point, and based on the rave reviews of Planta’s burger, having fun with a spin-off was the obvious answer.” Stateside, New York City restaurateur Ravi DeRossi made a similar commitment to veganize as many of his 15 restaurants as possible last year—and has made good on the promise with Mother of Pearl, Bourgeois Pig (now Ladybird), and Cienfuegos, while simultaneously opening social justice-focused vegan bar Coup.
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