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After years of adapting dishes for vegetarian or celiac diners, Chef David Lee decided to hop aboard the trend and create a welcoming space with one’s dietary restrictions in mind. The result? Planta is committed to 100 percent plant-based, environmentally conscious food. Menu standouts include the watermelon poke, Kimchi spring rolls, and coconut ceviche. It’s worth noting that all the salads are gluten-free and the cocktails have cold-press juice bases, too.

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