In the land of chicken wings, the New York Times found love in a hopeless place.
Er, well, they found something. On a recent trip to Buffalo, writer Charu Suri wound up at one of Buffalo’s newest restaurants, Root & Bloom. “Tucked at the back of a brick building between a barber parlor and an art gallery, it has a casual, hippie-ish vibe” Suri wrote, describing the current seating situation on the outdoor gazebo.
Among the items Suri was impressed with, the cauliflower florets and nachos made with “quinoa meat”, cashew cream cheese, and guacamole topped the list.
“The plant-based menu is delicious and quirky.”
Smitten by the owners, Suri delves into their plant-based journey and how they came to Buffalo. Suri also breaks the news that “in early October, the restaurant will move indoors at the same address, into a building that recently housed Thinking Elvish, a vegan chocolate shop. The new kitchen is tiny and the space only accommodates 36 diners; there will be a grab-and-go option.”