A recent piece in Eater New York features a great story about Kiki Adami, former owner of GustOrganics, who is working to veganize every restaurant in New York City.
Her Greenwich Village health food restaurant GustOrganics closed last year after switching from paleo to vegan, a choice that made her the target of angry emails from “Crossfit people” and eventually a lawsuit from investors that wiped out funds. But Adami still believes that restaurants — not to mention, animals and the environment — can benefit financially from adding more vegan items, and her latest project Veganizer NYC aims to do just that. The company turns non-vegan restaurant menus vegan for one night pop-ups, with the hope that the chefs will start adding more vegan items or host vegan nights, Adami says. The big, dreamy goal: For every New York restaurant menu to be 50 percent vegan.
“If all restaurants had half their menu vegan, things would be so much better in the world,”
For one, Adami notes that GustOrganics was making more money the summer they turned vegan than any other summer. The lawsuit from investors drained the restaurant of cash and led to the closure. Now, she works as a cruise director and works on Veganizer as a passion project. “For me, it’s simple,” Adami says. “I do it for the animals.”
‘If these restaurants can veganize, anything can veganize’
Since starting last year, Adami has helped transformed five restaurant menus vegan for pop-ups, including Pagani, Cabalito, andCafe Frida. The process for chef Hadara Slok to help the in-house chefs develop the offerings takes about two months, and the resulting menu looks virtually identical, except all the items come meat-and-dairy-free. Keg 229’s pizza burger with fried mozzarella on top turned into a seitan-based burger with vegan mozzarella, and any items with mayo use Vegenaise instead. Adami mostly reaches out to restaurants that don’t cater to vegans at all, such as Keg 229, which focuses on burgers. “I want to show people that if these restaurants can veganize, anything can veganize,” she says.
So far, several of the restaurants have decided to either keep offering a few vegan items or host more vegan-only nights.
Keg 229 owner Calli Tedesco is considering hosting a Veganizer event at her wine bar across the street, Bin 220, and Pagani is considering hosting a vegan night every month. Cabalito, a small Salvadorian restaurant on the Lower East Side, started offering more items like mushroom and bean papusas that can be ordered without cheese after the Veganizer event, says owner Randy Rodriguez. “Some of the most popular items on our menu are the vegan items,” he says.
By offering vegan options these restaurants are catering to a new and fast-growing market segment. That’s right! The number of people ditching meat is growing rapidly, and this will only continue with the rise of millennials.
Dea is passionate about pursuing gentle, pure living in all its forms. She’s a veg and fruit foodie, who loves to explore the healing properties of plant-based foods and then fully indulge in their sun-filled taste. She believes that “In the end, only three things matter: how much you loved, how gently you lived, and how gracefully you let go of things not meant for you.”