We caught up with the brilliant and insightful Suzana Silvestre a few weeks ago and have shared our conversation below.
Read MoreWhere Have All the Plant-Based Restaurants Gone? →
For many restaurants, the pandemic brought insurmountable debt, staffing shortages, an unreliable supply chain and skyrocketing ingredient costs, each challenging enough for a mainstream restaurant but seemingly worse for vegan businesses that often rely on specialty ingredients.
Read MoreFarmington’s Chive Kitchen Keeps Vegan Eating Fun with Diverse Menu →
“I just want to offer good food with flavor,” she said. “And original, too, I want to make sure I have diversity, so that someone who is vegan can come in here one day and get something with Asian flavors and then order something with Latin flavors the next, something they haven’t tried before.”
Read More20 Detroit-area plant-centric restaurants that we love →
This hip downtown Farmington spot closed for indoor dining at the outset of the pandemic, but has since pivoted to carry-out, grab-n-go, events, and catering. They recently launched a vegan wine club, and still offer hits like grilled Chicken Marsala (with panko-crusted grilled chicken seitan) and a jalapeño burger.