What’s on the menu at Planta, a plant-based restaurant from Nota Bene chef David Lee
Contact: 1221 Bay St., 647-348-7000, plantatoronto.com, @plantatoronto
Owner: The Chase Hospitality Group (The Chase, the Chase Fish and Oyster, Little Fin, Kasa Moto, Colette Grand Café) and David Lee
Chef: David Lee (Nota Bene)
Plant-based dishes such as coconut ceviche, meat- and cheese-less pizza and, yes, carrot dogs. Both Lee and CHG president Steven Salm adopted the eat-more-plants lifestyle earlier this year, and veggie dishes have infiltrated all the restaurants in the CHG group, with 25 per cent of each menu devoted to plant-based meals. “I’ve learned a lot over the past 12 months—about our reliance on animal products and the strain it causes on the environment—that’s been eye-opening,” Salm says.
Biodynamic and organic wines selected by CHG Sommelier, Stephanie Guth; beer; and cocktails made with cold-pressed juices from Village Juicery.