Vegan restaurant Buffalo opened last month in a space previously occupied by meat-centric eatery Halal Fried Chicken in East London. The new restaurant is helmed by Brazilian chef Ludmilla Girardi who previously worked at vegan restaurant Nico’s Kitchen. Buffalo’s menu features three burgers made with tempeh- and tofu-based patties, entrees such as The Brick Lane Korma (jackfruit curry served over vermicelli noodles), creamy Pasta Carbonara accented with smoked and glazed tofu bites, and desserts such as chocolate mousse, vanilla ice cream, and cookies. Stateside, vegan shop The Butcher’s Son recently expanded across the street from its flagship location in Berkeley, CA to a space formerly occupied by meat- and cheese-shop Maker’s Common.
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