The founders of vegan restaurant company Planta Restaurants recently transformed Toronto’s Chase Fish & Oyster restaurant into new plant-based Mexican concept Planta Cocina. The restaurant space in downtown Toronto features an expansive 60-seat dining room with vegan leather seating and a 10-seat bar and lounge area. Co-founder and executive chef David Lee crafted a menu that features appetizers and salads such as black bean taro tots and watermelon and pepitas salad; larger offerings such as jackfruit tinga tacos and wild mushroom tamales; and desserts such as tres leches trifle and corn pudding with strawberry ice cream. Guests can also order a Fully Loaded Nachos plate with a portion of the dish’s proceeds going towards racial justice organizations Black Lives Matter and Black Women in Motion. A full cocktail list features classic margaritas and kombucha mojitos. 

“Living through an industry crippled by a pandemic, we quickly realized more access to plant-based restaurants is not only what our society needs right now [but] it is also part of the solution,” Steven Salm, co-founder and president of Planta Restaurants, told VegNews. “The benefits of plant-based dining include a greater commitment to sustainability and it also allows for greater transparency across the food chain, contributing to a healthier and more mindful way of living. We must learn how to live within our current environment, and there is not enough attention being spent on health and wellness; Planta Restaurants is excited to be leading the change.” 

Planta Cocina is the fifth plant-based restaurant in Toronto operated by Planta Restaurants, which includes Planta, Planta Queen, and Planta Burger. Stateside, the company operates Planta Miami in Florida and plans to open a restaurant in New York City in the coming months.

Photo Credit: Steven Lee (food)/Elaine Fancy (interior)

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