In an effort to honor both Mother Nature and customers’ health, Bloom Plant Based Kitchen opened its doors recently with a completely vegetarian menu. Its founders are guided by the philosophy that picking more plants means the earth will fare better, and so will its patrons. They also want to make plant-based food accessible and appealing to everyone—not just those who have already decided to eat a plant-based diet or just those who can afford an upscale dining experience.
If you haven’t had a chance to check out Bloom yet, expect the same high quality of cuisine as its sister restaurant, Amaru. While everything on the menu is vegan and gluten-free, keep an eye out for the markers denoting that a dish is also raw or not friendly for someone with a nut allergy. Start with the cheese board for proof that dairy-free cheese can be delicious! It features almond-based goat-style and aged truffle cheese, along with a spirulina based blue cheese, a seasonal marmalade, flaxseed crackers, and house-made pickles. Then share the stone fruit ceviche and the buffalo cauliflower. For the main course, enjoy autumn kelp noodles with fall squash and toasted spiced pumpkin seeds or yucca gnocchi with shaved cashew pecorino.