On April 20, vegan brand No Bones Beach Club is launching its first retail product: “Take n’ Get Baked” Cauliflower Wings. The wings will be available in three flavors: Buffalo, Pineapple Red Chili, and Tropical BBQ. Each 11-ounce package includes fresh cauliflower, No Bones signature breading, and an individual No Bones sauce packet. The product will launch on vegan online store GTFO (which ships nationwide) for this year’s 4/20 celebration before expanding to grocery stores in the Pacific Northwest and Chicago regions this summer.
No Bones about it
No Bones Beach Club first launched as a cart and then food truck called “No Bones About It” in 2014—when their Buffalo cauliflower wings were born—and opened its flagship No Bone Beach Club location in Seattle, WA in 2016, featuring an island-inspired menu and beachy cocktails. Two years later, a second location opened in Chicago, IL followed by a location in Portland, OR. However, in March 2020, founder MacKenzie DeVito decided to temporarily and then permanently close the restaurants to ensure the safety of her employees during the COVID-19 pandemic.
“I started No Bones with the mission of getting vegan food to as many people as possible. No Bones’ grub has always been about celebrating delicious vegetables and slinging them up in our cozy little beach bars … Our Coconut Buffalo Cauliflower Wings have been our top seller since the day we opened,” DeVito told VegNews. “Through the food truck, the restaurants, our non-profit program, and the festivals and pop-ups we’ve done all around the country, it’s always been about creating greater access to awesome vegan food.” DeVito spent the downtime during 2020 reimagining the next step for No Bones in a post-pandemic world. “So here we are, on 4/20/21 launching our crunchy cauliflower nuggs with a big wave of sauce chillin’ in a golden party pouch in your freezer.”
While working hard to get the new cauliflower wings into the hands of customers, No Bones is also working to make more No Bones favorites available through retail channels.
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Photo credit: Marisa Klug-Morataya
