Planta’s Plant-Based Brunch Might Be the Best New Brunch in Town

David Grutman’s buzzy new vegan eatery Planta, has been garnering accolades left and right for its cuisine that is comparable to restaurants around town whether or not they’ve gone plant-based or not. Such is the case with its newly launched brunch, which features decadent favorites seen at normal brunches without the use of any animal products.

We started off the meal with some of the favorites that can be found on the dinner menu like the Cauliflower Tots with truffled almond parmesan; Queso Dip made with a carrot and sweet potato queso along with black beans and guacamole; Coconut Ceviche made with corn nuts, date guajilo, pickled cucumber; Truffle Fries; and “Chicken” Fried Mushrooms that rival fried chicken.

Coconut Ceviche

Larger, brunch-y dishes include the Land Lox Platter with smoked carrots, cashew cream cheese, capers, pickles, Sullivan bread; Falafel Tacos with lettuce, pico de gallo, tahini sauce, sumac; and Hearts of Palm “Crab Cakes” Benny with spinach and sweet corn hollandaise. For those who crave sweets at breakfast the Banana Bread with cinnamon nut cashew butter and berry jam and Banana Pancakes with Vermont maple syrup, pecans shouldn’t be missed.

In proper brunch fashion, Planta offers bottomless cocktails for brunch and for its version it offers cold-pressed margaritas in four different flavors: The Rooftop made with beet juice, lime, and muddled raspberries; The Biscayne Breeze with carrot, orange, lime, and cayenne; The Pineapple Express with pineapple, apple, turmeric, lemon; and Life’s Beach with coconut water, spinach and pineapple. Other delicious cocktails included the Charcoal Bourbon Sour made with High West bourbon, aquafaba, lemon, and activated charcoal syrup and the Kombucha Mojito with Havana Club rum, agave, lime, fresh berries, mint, and berry kombucha.

Even the pickiest, carnivore eater will find something they like at Planta’s brunch. But until you can make your visit, check out the tasty pictures below.

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