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Wow, Nami is truly hallucinogenic. If you want a bakery, ice cream shop, or coffee shop or you’re greedy like us and want all three, Nami is your place. As the name implies, they have the nomms. If you happen to be in Phoenix, this needs to be your first stop upon arrival. It’s seven minutes from the airport, so you have absolutely NO EXCUSE. We are admittedly sweet treat snobs, as you may have gleaned from our previous reviews. Our dessert obsession is what initially drew us into Nami’s universe. Also about 75% of the ingredients that they use at Nami are organic and we love a good duality dynamic of carnival food with high quality ingredients. Bonus sustainability points to Nami for their usage of biodegradable cups, boxes and flatware. They also have plenty of Gluten-free options, if you’re avoiding the almighty wheat! The 3-in-1 shop is primarily known for its soft-serve, which is notoriously difficult to get your hands on if you’re trying to avoid traditional dairy. Nami has a creative selection of soft serve options with delicious and indulgent toppings. They call these appetizing ice cream treats “tSoynamis,” which contain organic unrefined cane sugar, organic soy and coconut milk. There are ~19 signature tSoynamis, and you have an option of vanilla, chocolate, or the swirl as the base. We tried Life’s A Peach, and the seasonal special Cinnamon Roll tSoynamis. They were both mind-blowing. The texture of the soft serve was flawless, it was soy-based, smooth and mouth-watering at the same time. The toppings took the ice cream over the edge in the best possible way. Life’s A Peach was deconstructed peach cobbler with house granola and caramel. It also appeared to have some type of seed topping — perhaps pumpkin seeds. The Cinnamon Roll was essentially a deconstructed cinnamon roll immersed in vanilla soft serve. Can you possibly think of a wilder way to eat a cinnamon roll? A view from the top Okay, now let’s skip to the baked goods treats which were both an emotionally and physically beautiful experience. There were many options for baked goods that we saw online, but upon arrival it looked like it was either the Day after Tomorrow or, to be less bombastic, the aftermath of a Walmart Black Friday sale. By the grace of God/Universe/Source, we were able to get our hands on an oatmeal cream pie, and two donuts — Cinnamon Sugar and Chocolate Coconut. First, lesson learned. Next time we will plan to come exactly when they open at 7 am sharp! Second, to have tasted these out-of-this-world desserts is truly one of life’s greatest blessings. Both donuts melted in the mouth, in distinct yet similar ways. The cinnamon sugar donut was more of a cake donut feel, but it was actually moist and extremely light unlike most dense and dry cake donuts. It gave me coffee cake vibes, without the basicness. It was heavenly. The chocolate coconut was amazing. The coconut shavings really elevated the chocolate glaze. The chocolate itself had a soft silky velvety texture, it was semi-sweet, and was of incredible quality (it wasn't waxy or grainy, not at all artificial tasting, and had no bitter off-notes). The base was light, airy and super fresh. The oatmeal cream pie was like a vegan Little Debbie’s but prepared by a Michelin star chef without the suspect ingredients, fillers and weird additives. IYKYK, this was a childhood staple back in the pre-vegan days Whatever creative force-driven superhuman who had the idea to recreate this deserves an award of the highest honor! The housemade oatmeal cookies sandwiched within the vanilla frosting were rich, high quality and brought back the strongest sense of childhood nostalgia. The oatmeal cookie was CLASSIC, it had the right amount of everything — sweetness, oats, vanilla, crunch, you name it. The experience was a whirlwind. Eating an oatmeal cream pie is really one of the most special ways you can derive joy from the simplistic things in life. Nami offers a massive selection of breakfast foods, from biscuits & gravy to sausage & egg melts, to acai bowls. Feeling quite ravenous, we ordered the Big Ole’ Burrito, which contained organic tofu scramble, bacon seasoned seitan steak, melty “cheddar cheese” & homestyle potatoes in a toasty flour tortilla with a side of the house salsa “namibertos.” *Insert Julie Andrews voice here* My favorite things were all essentially in one burrito. Let’s just say, when I finished the burrito, I was high on life. It was delicious. It was gratifying and satiating beyond measure. It was everything I ever wanted. Taco Bell could never. Nami has it all, from sweet to savory options. You really cant lose!

Chef Kenny is a legend. The blessings that this man bestowed upon us left us speechless and thats not hyperbole. Most of the meal was eaten in natural silence. It was immersive. An out-of-body experience. Magic. A dream. Many many things are difficult to get as a vegan — and of course, sushi and dim sum are two of them. I was prepared to forgo sushi and dim sum for the rest of my life when I made the decision to go vegan. Yes, I love both land & sea animals THAT much. Aquatic animals, similar to terrestrial animals, are sentient beings with a central nervous system and a rich emotional life ( per science, 2500 scientific studies to be precise; the evidence is overwhelming ). They also have a deep desire to avoid suffering, just like us humans, and I don’t have any desire to contribute to any part of their suffering in this life. Even after being a seafood lover for decades, I never thought that I’d eat that stuff again and I made peace with that in the name of conscious living. Apart from compelling animal welfare reasons, there are strong environmental (watch Seaspiracy and you’ll be shook) and health reasons (mercury, toxins, microplastics, microfibers) to stay away from seafood, but I digress. That’s a story for another day. Veganizing sushi and dim sum seems like a mad quest to go on, but I’m glad Chef Kenny did it. The dishes were indeed divine madness and my life will never be the same because of it. Experiencing a Chef Kenny restaurant is like seeing a brand new color that one had never seen before. He is truly revolutionizing sushi and dim sum. Chef Kenny has two restaurants off the strip. We tried the Spring Mountain Road location. Getting the backstory on Chef Kenny was illuminating. A lifelong goodhearted vegan, he has dedicated his life to opening plant-based Asian restaurants featuring traditional meat-centric or seafood-centric dishes. Warmth and light emanates from him. Upon entering the restaurant, you catch the vibe of what essentially it means to live a vegan life — love, harmony, joy. It’s a beautiful energetic field. The staff are friendly and Chef Kenny often visits patrons once they’re seated to personally greet them. He is 100% committed to providing the utmost quality and variety with his dishes. His menus embrace depth. He gives you the luxury of choice. We tried the following vegan dishes: Baked Bun, Steamed Bun, Dumplings, Siu Mai (Shu Mai), Dragon Roll, Spicy Roll, California Roll, Spicy Tuna, Eel Roll. We had cheesecake for dessert. The food was phenomenal. Everything was actually highly addictive (so, beware). The taste, texture, and flavor of all the dishes were at level 100. The sauces were impeccable. The sushi and dim sum replication was TOP TOP tier. It even convinced the non-vegan with whom we were dining with and as an avid sushi and dim sum eater and lover in my past life, I would say it exceeded all expectations. The portions were generous and incredibly satiating. Our favorite was the Baked Bun (which will melt in your mouth) and the Dragon Roll. You will walk away with the deepest most fundamental sense of satisfaction. Chef Kenny delivers.

Located discreetly within Cleveland, Ohio, The Vegan Doughnut Company emerged onto the scene in 2018, swiftly captivating the hearts and taste buds of customers with its diverse range of vegan confections. Revered for its distinction, this establishment has consistently impressed with its rich and luscious vegan donuts. Our recent journey delved into their August assortment – a captivating monthly rotation that not only entices customers, but also, as evidenced by their Instagram, has cultivated a dedicated and enthusiastic community of followers. The August selection boasted an impressive variety, including Strawberry Shortcake, PB&J, Cookies and Cream Cheesecake, Boston Cream, Peach Cobbler, Cookie Dough, Pineapple Upside-Down Cake, Lemon Lavender, Chocolate and Sprinkles, Glazed Twist, Maple Cream, Old-Fashioned Cake, and Oatmeal Cream Pie Cookie Sandwich. While our visit allowed us to try most of these offerings, the popularity of some resulted in swift sellouts, illustrating the fervor that surrounds these delightful treats. Our overarching perception of The Vegan Doughnut Company centered on its dedication to quality. Each donut exhibited impeccable texture and flavor, characterized by an authenticity untainted by any artificial additives. Though we hold differing preferences between fried and baked donuts, consensus was unanimous among us when it came to the impeccable execution of the classic fried doughnuts that exuded robust and intricate flavors with well-balanced textures. The richness of the frostings and fillings, while undeniable, did introduce a layer of opulence that diverged from what we are accustomed to. Our journey commenced with the Strawberry Shortcake – a beautiful classic crowned with a nice shortbread crunch, velvety frosting, and a strawberry. It was fresh and timeless. Following suit, the Cookies and Cream Cheesecake was one of our favorites – a peak experience in our exploration of donuts. The interplay of buttercream, crumbled Oreo toppings, and a delicate chocolate cake base evoked the sensation of a delightful brownie, appealing even to those not typically drawn to chocolate. The Peach Cobbler, while not groundbreaking as we would have hoped for, did still indeed exude authenticity. Catering to enthusiasts of peach cobbler, it offered a genuine peach essence, steering clear of any artificial overtones. The Lemon Lavender stood as a testament to The Vegan Doughnut Company’s quality and uniqueness, though it garnered mixed reactions from us. While one of us found the lavender overpowering, the other noted a pronounced lemon presence. Both of us agreed on its beautiful presentation. If your palate delights in the intriguing combination of lemon and lavender, then this particular creation is poised to be your undisputed favorite. Among the offerings, the Glazed Twist stood out with its simplicity executed to perfection. Balancing a subtly sweet glaze with flawlessly sweetened, airy dough, this classic donut captivated us beyond belief. The Maple Cream, although delightful, didn't fully capture the essence of maple as expected; instead, it bore a closer resemblance to a classic glazed donut. Yet, elevated by the presence of a delicate whipped cream filling, it still impressed us and ranked second in our preferences. The Old-Fashioned Cake elicited a unique brand of nostalgia, one that seemed to flow in reverse. As we indulged in these donuts, memories of powdered confections from our childhood resurfaced. While undoubtedly well-crafted, it just didn't resonate as strongly with us. It's worth mentioning that we hold a less enthusiastic stance towards powdered donuts, which inevitably colored our perception and The Vegan Doughnut Company bears no responsibility for our individual taste inclinations in that regard. The Oatmeal Cream Pie elicited mixed reviews from us. The cookie component showcased commendable craftsmanship,a contender on par with the most exquisite oatmeal cookies. However, the interior, rich with buttercream, introduced a challenging complexity. This sweetness, while undeniably sumptuous, was a bit too elevated for us. It's safe to say that the allure of the pie was undeniable, yet the overt sweetness required a certain palate resilience to fully appreciate its layers, which we just don’t have. Whether you’re a local seeking novel flavors or a curious visitor exploring the donut scene, The Vegan Doughnut Company will be a captivating experience. From the Lemon Lavender's aromatic escapade to the Old-Fashioned Cake’s nostalgic throwback, each creation from the donut shop showcases a dedication to pushing boundaries, reimagining donuts as a canvas for innovation and artistry. It's as if the donuts are whispering, “Take a bite and let the flavors do the talking!” But a word to the wise: these donuts come bearing a sweetness that’s not for the faint-hearted sugar shunners. So, if you’re a brave sugar crusader ready to navigate the twists and turns of sugary goodness, The Vegan Doughnut Company eagerly awaits to convert you into a bona fide “donutarian.” Just be sure to bring your sweet tooth and perhaps an extra napkin or two!

Impelled by the resounding acclaim surrounding Fry Bread House and their remarkable achievement of receiving a prestigious James Beard Foundation award for their culinary endeavors, we decided to pay Fry Bread House a visit. With an advertised emphasis on carnivorous fare but also providing vegetarian options, we ventured into this establishment with the intention of veganizing our selections. Assured of their familiarity with accommodating such requests, we proceeded to order a vegan version of their savory taco, followed by a plain fry bread with a savory twist. Lastly, we sampled their sweet fry bread, sans honey, adorned simply with cinnamon and sugar. The savory taco proved to be a substantial amalgamation of beans, green chilies, onions, and lettuce encased within the fry bread. In essence, it resembled a generously proportioned burrito. Accompanying this creation were two distinct sauces—a mild and a hot variant. Opting to combine both for an enhanced flavor experience, we found that the addition of the sauces slightly improved the overall taste. However, despite the accolades surrounding Fry Bread House, we cannot, in all honesty, recommend it. The main draw of this establishment seems to be the bread itself, which unfortunately fell short of expectations, lacking any standout qualities or distinguishing features. Our disappointment continued with the sweet fry bread. Picture consuming an oversized, lackluster pancake infused with scattered traces of cinnamon sugar. Essentially, the sweet fry bread bears an uncanny resemblance to its savory counterpart, save for the inclusion of cinnamon sugar as an accompaniment. One would assume that the batter for the sweet version would be subtly sweetened or possess distinct characteristics, but alas, such expectations were left unfulfilled. Moreover, the notion of consuming substantial quantities of uninspiring bread as a standalone meal is hardly an appealing prospect. It’s worth noting that Arizona boasts numerous superior options for those seeking vegan cuisine. Given the multitude of remarkable establishments available, it would be unwise to squander one's time at Fry Bread House.

Trying to find vegan Asian cuisine in New Orleans is a challenge to say the least. Despite being a food capital, there aren’t many vegan options in NOLA. And if you’re a purist (in other words you prefer vegan-only locations), forget about it. Practically speaking, you’ll have to find a hybrid restaurant that serves both conventional and plant-based foods. As a vegan, going to a hybrid restaurant can bring apprehension because of the potential cross contamination or lack of intentionality that might occur in the food preparation of vegan and non-vegan items. However, Dian Xin’s owners — the mother and daughter duo Judy and Bonnie — are the most intentional humans we have ever met — both personally and professionally. We learned from them the background on why they decided to introduce vegan offerings, the gap they were filling in the NOLA market for vegan Asian cuisine, the meticulous nature of their menu innovation, the high bar they set for the quality of the vegan items, and the extensive time and energy that they both invested in veganizing Dian Xin and it all was INCREDIBLY IMPRESSIVE . Their intentionality shined through the entrees. Apart from that, they both had the most infectious welcoming and warm energy and it’s apparent that they have designed everything at Dian Xin from a place of sheer love for gastronomy. This is their craft and they have mastered it. Dian Xin has two locations — we obvi tried ALL the vegan offerings at both. At the Decatur St. location we tried the cucumber salad, vegetable dumplings (which are handmade in-house), vegan jianbing (Chinese-styled crepes made from mung bean, rice and wheat flour with lettuce, scallions, hoisin sauce, chili paste and cilantro), vegan mango chicken, vegan kung pao beef, and the vegan sesame chicken. At the Conti St. location, we tried the vegetable spring rolls, salt and pepper tofu, steamed veggie bao, lotus root salad, and the Hot Pot with ramen, various veggies, mushrooms and tofu. Our FAVES: Decatur St. Location : Vegan Mango Chicken . We originally thought this would taste like traditional sweet and sour chicken, but we were wrong. This wasn't your typical dish. It was subtly sweet with a hit of tangy flavor. The dish actually had mango chunks cooked into the sauce, and you could tell it was naturally flavored. The texture of the vegan chicken was incredible — it was bean-based, super moist and juicy, and soaked uppppp all the flavor of the mango sauce. We couldnt get enough of this one and would certainly order this again. The runner up was the vegan sesame chicken. Both work well if you like a hint of a sugary sauce to balance the savory notes of a dish. However, if you’re looking for a pure savory play — the kung pao is for you. P.S. It’s unclear what magic was done to the broccoli, because we aren't ordinarily broccoli fans but the texture and flavor of the broccoli was impeccable, they were crunchy and soft at the same time and were seasoned deliciously. Conti St. Location : HOT POT . We haven’t had a Hot Pot since going vegan and had all but written it off because it’s so niche that we never thought we’d come across someone who would veganize it. Thank God for Bonnie! She told us that she’s originally from NYC and that she could easily find Hot Pot in the city on any block, but once she moved to New Orleans she realized the closest place she could find Hot Pot was in Houston and she did indeed make the drive to get it there because it’s THAT serious. Soon enough, however, Bonnie got the idea to open this second location and bless the city with Hot Pot, and she didn’t stop there — she added a vegan version too! You’ll have to look at the pictures to visualize what went down, but the Hot Pot was like a moshpit of straight goodness. Rice cakes, fried tofu, ramen, sauteed cauliflower, exotic root vegetables and mushrooms, bok choy, and so much more. The whole thing was seasoned to perfection, and dynamic with a depth of flavor that was unmatched. The serving size definitely goes a long way for a party of two. What we loved most about the experience at Dian Xin was how fresh and nutrient dense the ingredients were. Even though it was an indulgent experience ( that we had very much hoped for ), you walk away from it knowing that you nourished your body with some premium fuel.

Eric Yu, a highly accomplished luminary in the culinary world, stands as the visionary owner of Peacefood—an establishment that extends far beyond the realm of conventional success. Through his two enduring locations, Yu has not only garnered accolades but has achieved his ambitious objective of spreading peace, love, and happiness while instilling positive energy in every dish. His profound mission, grounded in both food and purpose, aspires to fashion a better world for all. Stepping into any of the restaurants, one can sense a palpable intentionality that permeates the atmosphere. Peacefood goes beyond mere food; it is a transformative gathering place where individuals come together to enjoy nourishment, engage in conversations, experience personal growth, and contribute to building a better society. Commencing with an off-menu creation—a soy protein and noodle dish meticulously crafted by Eric himself—flavors that delighted our eager taste buds welcomed us. The dish's mellowness perfectly balanced its flavors, setting the ideal tone for the culinary journey that awaited us. And what a journey it was! We savored every bite, relishing in a diverse array of culinary delights—from tantalizing dumplings and chickpea fries to invigorating chili paired with delectable cornbread. Our table was graced with an impressive variety of dishes, including the ultimate burger, macho nachos, Japanese pumpkin sandwich, waffle and tenders, raw lasagna, magic cookie, raspberry crumb bar, strawberry shortcake, strawberry cheesecake, peanut butter cheesecake, carrot cake, raw cashew cream cheesecake, and tiramisu. These dishes showcased the exceptional culinary expertise of Peacefood. To accompany our feast, we indulged in the renowned juices, opting for the glowing skin elixir and the hangover cure. While it would be impossible to recount each dish within the constraints of brevity, we must acknowledge the exceptional nature of our culinary experience. Rarely do we come across an establishment where every item on the menu deserves our resounding admiration. Typically, we categorize dishes as great, good, average, or unworthy of recommendation, meticulously evaluating a restaurant's offerings. However, Peacefood defies convention with an entire menu that deserves our wholehearted endorsement—a truly remarkable rarity. A standout item was the waffle and plant-based tenders dish, a creation that ranks among the most exceptional renditions we have ever encountered. The waffles, expertly seasoned with warm and fall spices like nutmeg and cinnamon, transcended the ordinary and became extraordinary. Unlike establishments that focus solely on the protein atop the waffle, Peacefood's genius lies in crafting a sweet cinnamon waffle that is nearly sublime. Paired flawlessly with the tenders, this combination eliminates the need for syrup—a true testament to culinary mastery. Equally remarkable are the chickpea fries—an unexpected revelation that emerged from Eric's ingenuity. Their texture and seasoning set them apart, elevating humble chickpeas to an unprecedented level of distinction. As a staple ingredient at many dining establishments, these transcendent fries assert themselves as an absolute must-try. The ultimate burger, which sits within perfectly prepared focaccia bread, captivated our senses with its impressive presence. Its substantial size and satisfying density were flawlessly balanced by the artistry involved in its creation and consumption. The house-made sauce orchestrated a harmonious ensemble that elevated the sandwich to extraordinary heights. An experience that lingers on the palate and in the memory, the Japanese pumpkin sandwich stands as a game-changer. Its captivating flavors sparked fervent discussion long after our visit—a testament to its unwavering allure. Among the array of savory indulgences, the raw lasagna proved to be an unexpected revelation This creation, served at room temperature, exuded a refreshing essence that captured the true essence of lasagna with remarkable finesse. Its lightness on the palate invited a sense of indulgence—a true testament to the culinary prowess on display. Shifting our focus to the realm of desserts, it is important to emphasize that every selection we encountered was an unequivocal triumph. However, amidst this collection of delights, certain items stood out as unparalleled examples. The strawberry shortcake epitomized perfection—a delicately crafted biscuit enveloping a velvety smooth cream cheese center. The harmonious balance of flavors, with the cream's delicate sweetness perfectly complementing the nuanced biscuit, captivated our palates. It was a confectionary delight that exceeded our expectations. Not to be outdone, the peanut butter and chocolate cheesecake reigned supreme as a true masterpiece—an ode to the beloved Reese's peanut butter cup, reimagined in the form of a cheesecake. Lastly, the carrot cake blew us away—a towering creation of dense, moist splendor. Its grandeur, combined with the exquisite cream cheese frosting, elevated it to a realm of sheer divinity. With each forkful, we savored an intricate tapestry of textures, leaving an indelible impression upon our taste buds—an exuberant celebration that left no doubt about the mastery behind its creation. Peacefood goes beyond its extraordinary mission to make the world a better place through its plant-based offerings, which are truly exceptional.

Where Gastronomy Meets Hip Hop, Urban Vegan Kitchen Sets the Stage for Inclusion and Epicurean Delights Amidst the vibrant tapestry of New York City, Urban Vegan Kitchen emerges not only as a purveyor of exceptional cuisine but also as a cultural institution rooted in the hip hop ethos. A pillar of the city's fabric, this culinary haven stands as a testament to the power of community, inviting people from diverse backgrounds and passions to converge in a shared love for outstanding food. We were captivated by the blend of history, creativity, and unyielding vegan prowess that define this remarkable establishment. Beyond the culinary offerings, Urban Vegan Kitchen serves as a sanctuary for self-expression, where aspiring chefs are granted an extraordinary opportunity to hone their skills and unleash their potential. The egalitarian ethos of the restaurant resonated deeply with us, as they open their kitchen to anyone with a culinary dream, fostering an environment that nurtures personal growth and cultivates hidden talents. This commitment to inclusivity and empowerment echoes throughout the establishment, embodying the spirit of acceptance that distinguishes Urban Vegan Kitchen House as a space with a unique charm that elevates and celebrates all who pass through its doors. We started with the Hit the Road Jack Tostada—a vibrant composition of tinga-spiced jackfruit, refried beans, crisp lettuce, pico de gallo, and the delightful creaminess of avocado salsa verde, all nestled upon a golden corn tostada. Venturing further, we indulged in the velvety embrace of their Mac N' Cheese, showcasing a luxuriously creamy cashew cheese sauce adorned with a delicately herbed breadcrumb topping. Afterwards, we tried the Chick-un & Waffles—an ode to Southern indulgence. Crispy and succulent, the southern-fried seitan harmonized effortlessly with sautéed garlic kale, while the crispy Belgian waffle provided a delectable canvas for the contrasting flavors of maple mustard aioli–a unique twist on the beloved dish. We next explored the Buffalo Cauliflower Bites—tender florets enveloped in a zesty buffalo breading, elevated by a cooling ranch dressing that offered a respite from the delightful heat. We then moved on to the wildly popular Korean BBQ Wings—a testament to the collaborative nature of Urban Vegan Kitchen. Born from the culinary ingenuity of a former employee, these gochujang BBQ seitan wings with gochugaru ranch sauce have become a sensation, securing a permanent place on the menu. This homage to the diverse influences that shape the restaurant's identity epitomizes the welcoming atmosphere that fosters both creativity and culinary excellence. The Super Mario Quesadilla was a show stopper. Encased within a delicate flour tortilla, a medley of fried oyster mushrooms, baked cremini and shiitake mushrooms, and numu mozzarella created a captivating combination of umami-rich notes. Finally, we embarked on a sweet finale, savoring the Golden French Toast—a sumptuous creation that exuded warmth and nostalgia. The indulgent French toast, flawlessly golden and adorned with a delicate syrup, epitomized the skill and finesse that pervaded every dish at Urban Vegan Kitchen. And to complete our journey, we savored the Po' Boy—a delightful creation featuring crispy fried seitan, elevated by the vibrant medley of old bay seasoning, shredded lettuce, tomato, pickles, and a housemade remoulade, all nestled within a rustic French bread. Throughout our eclectic feast, it became abundantly clear that Urban Vegan Kitchen's culinary prowess extends far beyond borders. The menu represents an intentional blend of flavors inspired by a diverse range of global cuisines. This intentional diversity mirrors the establishment's overarching mission of inclusivity, creating a welcoming space for individuals with varied tastes and sensibilities to forge connections over shared meals. We also discovered that Urban Vegan Kitchen's rich tapestry of recipes includes gems inherited from one of the owners—a culinary virtuoso credited with inspiring Bill Clinton's vegan journey through her remarkable creations in Washington, D.C. Not to be overlooked, the restaurant's captivating merchandise captivated our attention. Exuding creativity and style, their shirts proved to be unforgettable keepsakes, allowing us to extend the experience of Urban Vegan Kitchen to our loved ones. Urban Vegan Kitchen transcends the realm of mere dining, enveloping guests in a vibrant tapestry of culture, community, and extraordinary cuisine. With each dish meticulously crafted to delight and surprise, this establishment is inviting to both the foodie and the passionate hip hop aficionado alike. Let Urban Vegan Kitchen be your sanctuary, where flavor knows no boundaries and where the celebration of diversity thrives, forever imprinted upon your palate and etched into your memory.

Intrigued by the buzz surrounding New Orleans' Original Thought food truck, we ventured forth with cautious optimism. Having harbored reservations about the food truck scene, our preconceived notions were reluctantly set aside in favor of exploring the realm of mobile gastronomy. Alas, our initial skepticism was validated, leaving us with little desire to revisit this culinary domain. Admittedly, there are commendable aspects to Original Thought. The incorporation of high-class ingredients and their commitment to crafting everything in-house undoubtedly contribute to the overall quality of the meals. The tantalizing allure of a wholesome indulgence, devoid of compromise, holds promise within the realm of their offerings. Our gastronomic expedition commenced with the widely acclaimed pancake platter. Alas, the pancakes themselves evoked a sense of familiarity that betrayed their unremarkable origin—a mere assembly of boxed mix with the addition of water. Furthermore, their diminutive size left us yearning for a more substantial culinary encounter. While the homestyle potatoes proved to be a saving grace, delivering a burst of satisfying flavors, it was the cheesy polenta that truly stood out, offering a glimmer of respite amidst a rather lackluster experience. Accompanied by jackfruit and peppers, the additional components did not disappoint, providing mild redeeming qualities. Our culinary expedition progressed to the cauliwings, their enticing batter boasting a pleasing texture achieved through expert frying techniques. Regrettably, the same cannot be said for the cauliflower itself, as its inherent taste and flavor were distressingly absent. Furthermore, a dearth of sauce further compounded the disappointment, reducing the dining experience to a mere exercise in consuming unseasoned fried cauliflower. Our ill-fated choice of the agave mustard sauce further compounded the predicament, leaving us yearning for a more harmonious flavor profile. This woeful tale continued with the oyster mushroom bites, suffering a fate identical to their cauliwing counterparts. Though the batter maintained its exceptional quality, the mushrooms themselves were devoid of seasoning and flavor, leaving us yearning for a culinary spark that failed to materialize. The accompanying scant smattering of ranch sauce offered marginal respite, yet fell short of redemption. Reeling from the monotonous onslaught of lackluster sides, our palates sought solace in the realm of sweet plantains. This particular offering did manage to elicit a semblance of satisfaction, showcasing their inherent sweetness and texture. However, the absence of accompanying elements rendered the experience unbalanced, leaving us yearning for a contrasting element to punctuate the flavor journey. We pressed on, determined to uncover a glimmer of redemption within the realm of sandwiches. Our foray into the Better than Popeye's sandwich proved to be a disheartening affair. The presence of meagerly-applied buffalo sauce managed to salvage a modicum of flavor, yet the overall composition faltered, succumbing to mediocrity with ill-proportioned oyster mushrooms encased in ordinary bread. Our subsequent encounter with the Jackfruit sandwich provided a relatively more favorable experience, buoyed by the interplay of flavors brought forth by the peppers and the commendable coleslaw dressing. Nonetheless, it paled in comparison to the standout cheesy polenta. Concluding our journey with the veggie hot dog, we were met with a peculiar predicament. While the hot dog itself was passable, the overpowering presence of the sausage overwhelmed the entire culinary symphony. Bite after bite, the sausage dominated the senses, leaving little room for other flavors to emerge. It was an overwhelming experience that bordered on monotony, rendering the other components virtually imperceptible. In summary, we regrettably cannot endorse seeking sustenance at Original Thought. The underwhelming quality of their offerings fails to justify the prices charged, leaving discerning palates craving more satisfying alternatives amidst the vibrant culinary landscape of New Orleans.

Located within the snug embrace of a vintage dive bar ambiance, Breakaway's R&B was a culinary time capsule, where the spirit of old-school New Orleans blended seamlessly with contemporary flair. Their mission was clear: to breathe new life into treasured recipes, infusing them with flavors that captured the essence of today. The menu at Breakaway's R&B was a delightful blend of nostalgia and innovation. We started our journey with the mushroom fritters, a divine medley of earthy mushrooms perfectly complemented by the vegan remoulade sauce, a contemporary twist on a classic. ***Best of Best Alert*** We had to crown Breakaway’s with the best use of a mushroom. As you know battered and fried mushrooms and cauliflower are used often in vegan dishes, and they are often done poorly. Breakaway’s had our mind blown from their mushroom fritters. They have rightfully own our award and recognition for best use of a mushroom. ***Best of Best Alert*** The vegan gumbo paid homage to tradition, a bubbling cauldron of history and flavor. It generously married time-honored gumbo ingredients with vibrant greens, offering a delicious testament to the past brought to life for modern palates. Equally captivating was the Yaka Mein, a masterpiece that reimagined a beloved classic. The dish involved long macaroni noodles intertwined with locally made seitan, bathed in a flavorful vegetable broth. When it came to taste and quality, Breakaway's R&B excelled. The red bean falafel plate was a showstopper. The dish involved a beautiful interplay of flavors that came together with perfection. The falafel, impeccably fresh, boasted a delightful crispness and tender interior, while the velvety rich hummus, which is the chef's special Tahini that is dubbed "Crystal Tahini" elevated the entire experience to culinary excellence. These culinary stars were accompanied by a medley of pickled vegetables and fresh greens, enhancing the dish's overall artistry and depth of flavor. It's worth noting that achieving falafel of such perfection is a commendable achievement, and we wholeheartedly tip our hats to the chef for this impeccable execution. The citrus salad was a zesty surprise, its vibrant citrus notes mingling with the pickled fennel's tang and the crunch of toasted pecans was a refreshing interlude. The persillade fried tofu PoBoy truly stood out, showcasing tofu that had been prepared with precision. It was elevated by the addition of sesame mirlton slaw, pickled onions, and a lively vegan citrus aioli that brought a burst of flavor to every bite. Meanwhile, the vegan Italian sausage PoBoy delivered a spicy kick, featuring locally made seitan, a medley of fresh spring mix, zesty pickled vegetables, and the vibrant combination of red and yellow bell peppers and tomatoes. All these elements melded seamlessly beneath the layer of aioli, creating a memorable and bold PoBoy experience. Both PoBoys came with a generous serving of house fries, seasoned with a touch of garlic, which played their part perfectly. ***Best of Best Alert*** Breakaway’s seitan is by far the best seitan we have ever tasted. It made their hot sausage into a dish that is a must try. ***Best of Best Alert*** Now, we have never given out three Best of the Best awards in one review, but then we got to dessert and we knew a record would be broken. We started with Breakaway’s beignets. Wow. Their beignets are perfectly fried, moist dough, and sweetened to perfection. As good as their beignets were, their deconstructed bananas foster is to die for, literally. The dish is a banana split in half with a caramelized sugar layer on top giving it a perfect creme brulee feel. That is surrounded by the most amazing coconut cream that is so light, sweet, and smooth. It gives hints of pina colada, and mixes perfectly with the banana. But then, it gets better because there are a healthy serving of candied pecans placed all over the dish. Then to top it all off is two cherries placed on top of the cream. This dessert is seriously something you must try before you die. ***Best of Best Alert*** Breakaway’s gets a third award for their bananas foster dish. It is truly the best dessert served in a restaurant that we have ever tried. ***Best of Best Alert*** Beyond the cuisine, Breakaway's R&B paid homage to preservation. The ambiance was a portal to old New Orleans, with the dive bar's aura reminiscent of a bygone era. The jukebox added a vintage charm to the space. The staff, warm and attentive, extended the Southern charm of hospitality. Breakaway's dedication to quality knew no bounds. Everything was painstakingly crafted in-house or locally sourced, ensuring that each dish sang with the freshest, most vibrant flavors. Breakaway's R&B is a hidden treasure trove in the realm of late-night dining in New Orleans. With its robust vegan offerings and authentic flavors, it was an enchanting spot for a satisfying dinner or a post-night-out indulgence. The overall experience masterfully fuses the charm of old-world New Orleans with contemporary culinary artistry, making it a must-visit establishment that we wholeheartedly endorse.

Vegan & Vine emerged from the visionary spirit of a dynamic entrepreneur inspired by a touching tale of awakening. Her daughters, confronted by the harsh realities of animal cruelty in the food system, embraced a vegan lifestyle at a young age. Motivated by their passionate culinary endeavors and the exquisite creations they sampled at home, Vegan & Vine's founder recognized a remarkable culinary talent that deserved a wider audience. Thus, Vegan & Vine was born—a unique restaurant and marketplace dedicated to healing the Earth and promoting well-being for all. From mindful packaging choices to a robust vegan wine collection and conscious ingredient sourcing, Vegan & Vine demonstrates a resolute commitment to environmental stewardship and holistic health. During our exploration of Vegan & Vine's offerings, we had the opportunity to sample a variety of dishes that truly impressed us. The menu offers a diverse range of options, and we particularly enjoyed the beignets, garlic knots, Caesar salad, and mac and cheese. Approaching the beignets with skepticism, given our New Orleans roots, we were delighted by their flawless execution. While the portion size was smaller compared to the generous servings typically found in the South, it was to be expected. Nevertheless, these pastries were a delight to behold and truly warmed the soul, with a delicate dusting of powdered sugar that added a touch of sweetness. The dough itself was a masterpiece, offering a light and airy texture that effortlessly melted in the mouth. As vegan beignets are a rarity, our experience with these treats at Vegan & Vine was a pleasant and delightful discovery. Moving on to the garlic knots, we were captivated by the culinary finesse demonstrated by Vegan & Vine's chefs. The balance of ingredients was extraordinary. The knots were crafted in a way that ensured no single element overpowered the others. Each bite revealed a delightful interplay of textures, combining a soft and pillowy interior with a subtle, yet satisfying garlic-infused essence. The knots were remarkable culinary tapestries of flavors. Each knot presented itself as a tiny flavor bouquet, intricately created to awaken the palate. When it came to the Caesar salad, we were taken aback by its exceptional presentation and flavors. The Caesar dressing, with its exquisite blend of tanginess and creaminess, coated the fresh and crisp lettuce leaves perfectly. The salad was elegantly garnished with a delightful cheese topping that added a savory and slightly nutty note, complementing the overall composition. It was a true work of art, proving that even a seemingly simple salad could be elevated to a whole new level of culinary excellence. Last but certainly not least, Vegan & Vine's unique interpretation of mac and cheese left us in awe. Choosing penne pasta over the traditional macaroni, the noodles perfectly embraced the flavorful cheese. The cheese itself had a rich and velvety texture, with layers of complex flavors that made it one of the best vegan cheddar cheeses we have tasted in a while. Adding to the creativity and willingness to experiment, the inclusion of edamame provided a delightful twist. It brought a satisfying crunch, vibrant color, and extra protein, enhancing both the texture and satiety of the dish. The combination of the remarkable cheese and the edamame created an exceptional blend of flavors and textures, making the mac and cheese experience at Vegan & Vine truly unforgettable. Vegan & Vine's emergence as a growing force in the restaurant world comes as no surprise. Upon entering, the restaurant’s mission reverberated through written manifestos proudly displayed on a chalkboard. These heartfelt messages not only invited customers to share their own thoughts and experiences, but also passionately celebrated the virtues of veganism, fostering a sense of community bound by a shared mission. Vegan & Vine epitomizes an extraordinary fusion of purpose, serving as an inspiring reflection of the transformative power that compassion and exceptional cuisine can have.

Scrambled's location in New Orleans, the food capital of the U.S., feels like destiny, and it undeniably lives up to that reputation–we dare say, it reigns as breakfast royalty of the town. Scrambled is a culinary masterpiece orchestrated by the creative synergy of Steven and Sierra Green, a dynamic husband-and-wife duo. Sierra's inventive genius laid the conceptual foundation and helped craft the menu at Scrambled with Steven, a classically trained chef with an illustrious career spanning Denmark and New Orleans establishments. With Scrambled, Steven had a clear vision: to transcend the conventional allure of Michelin-starred cuisine, instead focusing on crafting dishes that not only delight the palate but also touch the soul and bring joy. At Scrambled, individuality isn't just embraced; it's celebrated, whether in the unique dishes or the staff. Stepping into Scrambled was like entering a world of its own, where every detail contributed to a unique and welcoming ambiance. The staff, encouraged to be themselves and express their individuality, greeted us with genuine beaming enthusiasm, their deep knowledge of the menu evident in their recommendations. Throughout our dining experience, we were consistently impressed by their attentive and top-notch service, which elevated the entire meal. The walls adorned with vibrant New Orleans-inspired artwork added to the captivating atmosphere, immersing us in the lively spirit of the city. We began with Scrambled's Vegan Pancake. These pancakes were artfully adorned with a profusion of fresh strawberries, ripe bananas, plump blueberries, and the alluring option of pecans. Each bite was a delightful exploration of various textures and flavors. The pancakes themselves involved a dance of a crisp, golden exterior that gave way to a luxuriously fluffy core. The inherent flavor profile of the pancake involved a blend of vanilla warm notes and a precisely balanced level of sweetness that took the taste experience to unparalleled heights. These pancakes stood tall, needing no additional syrup to shine. They were an exquisite work of culinary art. Our exploration continued with Scrambled's Vegan Sausage, an in-house creation that brilliantly mimics the essence of traditional breakfast sausage. With a remarkable interplay of sweetness and spiciness, it effortlessly complements the pancakes, each bite was an ode to breakfast's cherished traditions. Our journey then led us to the Vadouvan Spice Tofu and Breakfast Potatoes, a testament to Steven's avant-garde culinary prowess. The tofu, far from ordinary, bore the distinctive imprint of deep earthy spices, lending it a captivating allure. Paired with impeccably crisp breakfast potatoes, expertly seasoned in a Cajun-inspired fashion, this dish elevated the humble potato into an art form. The pinnacle of our dining experience reached its crescendo with the arrival of the Praline Pancakes. This breakfast masterpiece transcended the ordinary, delivering an extraordinary sensory journey. Every facet of these pancakes united in a delightful display of pure culinary opulence. These heavenly pancakes were artfully topped with bananas, a generous drizzle of praline sauce, and a lavish layer of silky cream cheese both within and on top. Indulgence was the order of the day, with the praline sauce contributing buttery richness and delightful nutty nuances that graced each bite with warm, inviting notes. The cream cheese, with its luxurious texture, provided a velvety contrast, while the pecans introduced the perfect crunch and an additional layer of nuanced richness, creating an exquisite dynamic profile of flavors and textures. The sweetness was impeccably calibrated, satisfying the palate without overwhelming it. These pancakes were a flawless embodiment of moisture, maintaining a consistent softness that bordered on airy and fluffy throughout. The flavors were impeccably distributed, ensuring a perfect pancake that quite literally melted in your mouth. ***Best of the Best Alert*** These Praline Pancakes ascend to the throne, dethroning all contenders as the undisputed champions of pancake perfection. Our grand finale on the Scrambled food tour was the Tofu Scrambled Bowl, a masterful combination of tofu, breakfast potatoes, vegan sausage, sautéed mushrooms, succulent tomatoes, zesty pickled jalapeños, and a luscious avocado mash. Each element played its part to perfection. The avocado contributed a rich, creamy element, while the potatoes formed a crispy, seasoned foundation. The pickled jalapeños added an exciting spice, and the tomatoes provided a refreshing burst of subtle acidity. This tofu bowl showcased the culinary brilliance of Steven, who masterfully combined diverse flavors into a flavor-packed masterpiece. Scrambled unquestionably deserves a perfect score of 10/10. Our advice? Don't just visit once; make it a ritual. Scrambled isn't just a breakfast spot; it's a shrine to breakfast lovers. It sets the standard for what breakfast should be—a flawless start to your day. It's aspirational and deserves a place in every city. Every city should indeed aspire to have its own Scrambled, for its unique culinary excellence deserves nothing less.

The birth of The Original Slap Burger is a tale spun from the threads of fate, where inspiration and talent intertwine like flavors in a culinary masterpiece. The brainchild behind this burger sensation, Chad Barlow, began his journey by experimenting with burger recipes in his Tennessee kitchen. These creations, initially shared with a close circle of friends and family, stirred a desire to pack his culinary dreams and head for the shores of Key West. But fate had other plans. In an unexpected twist, a spontaneous pit stop in the vibrant heart of New Orleans altered Chad's course and marked the beginning of something extraordinary. Enthralled by his delicious burgers, friends in the Crescent City became fervent advocates, convinced that Chad's culinary talents deserved a much larger stage. And so, The Original Slap Burger was born. Currently located within the confines of Marie's Bar and Kitchen, The Original Slap Burger is steadily gaining prominence, creating a stir in the culinary scene of New Orleans. The Original Slap Burger offers a straightforward menu that revels in the beauty of simplicity, placing the spotlight squarely on the art of crafting exceptional burgers. In our recent visit, we seized the opportunity to savor each of Chad's vegan burger offerings, immersing ourselves in the delicious and thrilling array of flavors in his plant-based creations. The flagship burger, fittingly named the "OG," showcases the essence of burger craftsmanship, starring a vegan beef patty known for its remarkable texture and flavor. The patty, meticulously crumbled and expertly grilled, is paired with the enigmatic "Slap Sauce" which adds a touch of intrigue, in harmony with the crispness of pickles, the creamy indulgence of American cheese, and the subtle sweetness of grilled caramelized onions. All of this is lovingly embraced within the comforting hug of a toasted brioche bun. The "OG" is a masterclass in burger artistry that reveres the enduring charm of a classic burger. For the heat seekers among us, "The Heater" is the undeniable star. It takes the OG's foundation and propels it into fiery realms, thanks to a spicy heat sauce and the fiery bite of jalapeños. The fusion of spiciness and savory elements creates a burger experience that soars to an exhilarating crescendo, making it an absolute must-try for aficionados craving a bold and electrifying flavor profile. Completing this trifecta of burger excellence is "The Large Mack," an inventive take on the iconic Big Mac. It features the signature "Mack Sauce," delivering a distinct flavor profile that distinguishes it from its OG and Heater counterparts. This remarkable sauce, reminiscent of the legendary Big Mac sauce, is a perfect blend of creamy, zesty, acidic, savory, and slightly sweet elements that complement the rest of the burger incredibly well. "The Large Mack" has been artfully designed to cater to those with a penchant for the sweeter and softer nuances of flavor. It's undoubtedly worth savoring. Such is The Original Slap Burger’s meteoric rise that opportunities for expansion are knocking at their door. With an imminent expansion into a second location in the French Quarter, the journey of The Original Slap Burger promises to captivate an even wider audience, ensuring that the flavors Chad Barlow has so artfully crafted continue to be savored by burger enthusiasts near and far.