Asheville’s Plant Among Top Six Vegan Fine-Dining Picks in the U.S.

PETA Honors City's Hotspot for Delicious, Creative Plant-Based Fare

For Immediate Release:
June 19, 2015

Shakira Croce 202-483-7382

Asheville, N.C. – As the demand for humane, healthy, and eco-friendly vegan food continues to skyrocket, creative and delicious plant-based dishes are popping up on fine-dining menus across the U.S. PETA—whose motto reads, in part, that “animals are not ours to eat”—has narrowed down the ever-growing field of contenders to unveil its Top Six Vegan Fine-Dining Establishments, and Asheville’s Plant is one of the outstanding spots on the list.

Plant’s sophisticated menu of palate pleasers includes the Wild Nettle Masala Uttapam—served with coconut moss, cabbage, and gunpowder chutney—as well as the Grilled Beets, served with vegan horseradish mayonnaise and crispy onion tumbleweed. Other favorites—including Squash Strata with live macadamia cheese, wild mustard pesto, and pea shoots—shine on Plant’s menu, and its to-die-for dessert spread features a wide variety of seasonal vegan ice cream flavors, including Coffee-Beet, Chocolate Cookies ‘n’ Cream, and Peanut Butter Brittle.

“Plant’s made-from-scratch selections and delectable flavors make it a favorite for Asheville locals and visitors alike,” says PETA President Ingrid E. Newkirk. “All the fine-dining hotspots on PETA’s list have discovered new ways to satisfy diners’ appetites for meals that are as kind to animals as they are to the environment and people’s arteries.”

Each winner will receive a framed certificate. The other winners include Philadelphia’s Vedge, whose menu includes the smoky roasted Eggplant Braciole With Sicilian Salsa Verde, and Crossroads in Los Angeles, which serves up a sophisticated menu that includes the Spicy Meatball Flatbread. PETA’s other top picks include Ravens Restaurant in Mendocino, California, which features the Sea Palm & Root Vegetable Strudel; New York’s Candle 79, whose diners rave about the creamy Seitan Picatta; and Elizabeth’s Gone Raw in Washington, D.C., which offers an ever-changing menu at its one-night-a-week dining experience. Its past highlights include the Beet & Apple Ravioli.

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind