Veg Out News Best Vegan Sandwiches in Metro Detroit →

Best Vegan Sandwiches in Metro Detroit

The list of delicious vegan sandwiches at this grab-n-go deli is so long it’s hard to decide what to choose! You can never go wrong with a Midnight Miami (maple seitan, vegan cheeses, and pickles on toasted sourdough) or a Chickie Katsu (panko-crusted chickie seitan with slaw, jalapenos, and Tonkatsu sauce). We’re also loving their house-made Reuben on marble rye with seitan corned beef and caramelized onions—see what we mean about having a difficult time deciding? Just remember that all orders must be placed online, with pickup available Tuesday through Saturday.

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Hometown Life Chive's 3 Year Anniversary →

Brought together by a love for plant-based food, customers help Chive Kitchen mark 3 years

Regulars with a diverse background, but common love for a plant-based diet, have discovered Chive Kitchen, the 100-percent vegan restaurant in Farmington. They come from far and near for chef/owner Suzy Silvestre's Portugese-influenced creations.

Tucked into a small shopping center off Grand River, adjacent to the Cheese Lady, the intimate space one recent Friday afternoon featured a diverse clientele in both age and race. Standing by the bar that features many local craft spirits and vegan wines, Silvestre talked of her passion for not only the food she serves, but her customers as well.

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Home Town Life Vegans, non-vegans have new place to eat in Farmington →

Vegans, non-vegans have new place to eat in Farmington

The long-awaited eatery specializing in vegan and vegetarian dishes opened its doors late last month in downtown Farmington – and right away customers have been serving up rave reviews, said owner Suzy Silvestre, a Farmington Hills resident.

“We have had a lot of great feedback. Looking through our various reviews, it seems that people love the atmosphere and ambiance at the restaurant which we put a lot of thought into,” Silvestre said. “For the most part people have enjoyed the various deep flavors that we offer, the portion sizes and the presentation of our dishes.”

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