Starting the first week of May, the owners of vegan Asian fast-casual restaurant Pow Pow are taking over the kitchen of Rock and Roll Hotel in Washington, DC for a pop-up of their latest plant-based and kosher-certified concept, Bubbie’s Plant Burgers & Fizz. “Bubbie’s plans to put its modern plant-based spin on classic Americana staples such as burgers, fries, hotdogs, tots, and soda ‘pop,’ all within a celebrated neighborhood-style restaurant/bar that’ll include an edgy garage-themed aesthetic,” pop-up conceptual designer Shaun Sharkey said. The menu will feature items such as the Monkey Wrench, a housemade patty with vegan pork belly bacon, pickled jalapeños, vegan cheddar slices, lettuce, tomato, and barbecue sauce on a soft bun; the No Diggity, a ballpark-style carrot hot dog with vegan pork belly bacon bits, shredded vegan cheddar, and pickles, drizzled with ketchup and mustard; and the Mangia Roll, Italian fried cashew mozzarella balls on a toasted roll with red-pepper marinara, basil, and vegan parmesan. Simple classics like hand-cut salt and pepper French fries, piles of nacho-style tater tots smothered in toppings, and chunky fried chicken fingers will all serve as side items. While the Bubbie’s team won’t entirely rule out using crowd favorites such as the Impossible Burger, the foundation of the menu is based around freshly made ingredients. Bubbie’s menu items will also be available for delivery in the DC area while they search for a permanent location for the concept. Last year, Pow Pow transitioned its menu to be fully vegan following the success of its all-vegan menu for Meatless May.
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