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Food & Drink

What’s on the menu at Planta, a plant-based restaurant from Nota Bene chef David Lee

By Renée Suen| Photography by Renée Suen
What's on the menu at Planta, a plant-based restaurant from Nota Bene chef David Lee
Planta’s carrot dog. Photo by Renée Suen

Name: Planta Neighbourhood: Yorkville Contact: 1221 Bay St., 647-348-7000, plantatoronto.com, @plantatoronto
Previously: Pangaea 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)

The food

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.

Coconut ceviche: avocado, corn nuts, lime, taro chips. $13.
Coconut ceviche: avocado, corn nuts, lime, taro chips. $13.

 

Watermelon poke: smashed avocado, nori chips, citrus soya. $13.
Watermelon poke: smashed avocado, nori chips, citrus soya. $13.

 

Cauliflower tots: truffle parmesan, lemon aïoli. $9.
Cauliflower tots: truffle parmesan, lemon aïoli. $9.

 

Habibi salad bowl: cauliflower cous-cous, split pea fritters (Lee’s mother’s recipe), lentils, parsley, mint, coriander, currants, sumac, za'atar, tahini dressing. $17.
Habibi salad bowl: cauliflower cous-cous, split pea fritters (Lee’s mother’s recipe), lentils, parsley, mint, coriander, currants, sumac, za’atar, tahini dressing. $17.

 

18 Carrot Dog: aged and smoked Cookstown Greens' carrots, house-made turmeric buns, fries, mustard, sauerkraut, dill pickle. $17.
18 Carrot Dog: aged and smoked Cookstown Greens’ carrots, house-made turmeric buns, fries, mustard, sauerkraut, dill pickle. $17. Photo by Renée Suen

 

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The Frenchie: mushrooms, squash, eggplant, olives, cashew mozzarella, basil, olive oil. $17.
The Frenchie: mushrooms, squash, eggplant, olives, cashew mozzarella, basil, olive oil. $17.

 

Broccoli fried rice: kimchi, tofu, mushroom bacon. $6.
Broccoli fried rice: kimchi, tofu, mushroom bacon. $6.

 

Brussels sprouts: garlic, black bean, puffed wild rice. $6.
Brussels sprouts: garlic, black bean, puffed wild rice. $6.

 

 The Chocolate Terrarium: dairy-free chocolate mousse, peanut butter cream, chocolate cake, salted caramel. $11.

The Chocolate Terrarium: dairy-free chocolate mousse, peanut butter cream, chocolate cake, salted caramel. $11.

 

Chef David Lee.
Chef David Lee.
The drinks

Biodynamic and organic wines selected by CHG Sommelier, Stephanie Guth; beer; and cocktails made with cold-pressed juices from Village Juicery.

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Beauty and the Beet: rum, coconut, lemon, agave nectar, Planta punch (beet, pineapple, lime, coconut water, dash of pink salt). $11.
Beauty and the Beet: rum, coconut, lemon, agave nectar, Planta punch (beet, pineapple, lime, coconut water, dash of pink salt). $11.

 

Peach (Don’t Kill My Vibes): rose gin, pêche de vigne, lemon, soda water. $14.
Peach (Don’t Kill My Vibes): rose gin, pêche de vigne, lemon, soda water. $14.
The space

Skylights brighten up the 165-seat space designed by Salm and East Studio, who commissioned local designers Candice Kaye for the wallpaper and Tisha Myles for the hand-painted mural.

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Check out these chairs.
Check out these chairs.
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