Mendocino’s Ravens Restaurant Among Top Six Vegan Fine-Dining Picks in the U.S.

PETA Honors California Hotspot for Delicious, Creative Plant-Based Fare

For Immediate Release:
June 10, 2015

David Perle 202-483-7382

Mendocino, Calif.

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 Mendocino’s Ravens Restaurant is one of the outstanding spots on the list.

Ravens Restaurant at The Stanford Inn by the Sea boasts a locally harvested menu of organic plant-based dishes, including the to-die-for Citrus Polenta—grilled polenta served with sautéed garden greens and cashew cream sauce. Another favorite, the Sea Palm & Root Vegetable Strudel, is a stunning medley of local sea palm, carrots, and onions wrapped in sesame phyllo accompanied by a stir-fry of broccoli, cashews, bell pepper, and shiitake mushrooms. Wines sourced from organic or biodynamic vineyards round out the menu, along with seasonal favorites such as the Wild Mushroom Crêpes.

“Each meticulously prepared dish at Ravens Restaurant is a plant-based delight,” 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 Plant in Asheville, North Carolina, which serves up a sophisticated menu that includes the Wild Nettle Masala Uttapam. PETA’s other top picks include Los Angeles’ Crossroads, whose menu includes the Spicy Meatball Flatbread; 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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