New vegan eatery Rip’s Malt Shop opened this month in Brooklyn, NY. Rip’s is co-owned by Matt and Allison Robicelli, known as pioneers of New York City’s cupcake craze of the early 2000s who operated now shuttered Robicelli’s bakery. The couple closed their bakery in 2015 and moved to Baltimore after Matt was diagnosed with a rare autoinflammatory disease. “It was pretty interesting to me because at home we eat a mostly vegan diet,” Allison told Eater. “And now, especially with Matt and his health problems, most of our dinners are entirely vegetable-based, but we still kind of miss junk food a lot.” The newly opened shop—which the Robicelli’s operate in partnership with friend David Schneider, co-owner of NYC’s vegan-friendly taco chain Oaxaca Taqueria—serves burgers made with Beyond Burger patties, hot dogs featuring Field Roast sausages, housemade items such as “Cheez Whiz” and vegan bacon, Van Leeuwen’s vegan ice cream flavors, milkshakes, and baked goods such as a plant-based version of the famed chocolate chip cookie previously served at Robicelli’s. The eatery—which the Robicellis plan to expand to Baltimore—is also one of the official vendors for the HBO Bryant Park Summer Film Festival where it serves its vegan comfort food every Monday.
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