A new kind of restaurant is coming to Vinings. Anne Onyeneho, aka Chef Anne, will later this week debut the first brick & mortar location of her popular plant-based eatery "Plant Baed."
 |
| Plant Baed Walnut Meat Tacos |
Plant Baed Vinings is located at 4338 Paces Ferry Road SE #108, where it is situated between healthy juice shop Arden's Garden and CBD business TheraSolv Botanicals & Co. The 950 square foot space Plant Baed occupies was most recently home to "Hip Hop Themed Restaurant" Loaded Potato Bar, and before that, an outpost of popular cupcake shop CamiCakes.
Onyeneho holds a B.S. in Health Sciences and Management from Howard University and spent six years as an executive with Piedmont Heathcare, according to her LinkedIn profile.
In addition to her food business, Onyeneho has published two cookbooks that promote an alkaline plant-based diet. One of Plant Baed's signature items is walnut meat street tacos. Other offerings include "fried shroom' and waffles" and their signature "G Burger," Plant Baed's signature falafel patty wedged in a vegan brioche bun.
Have you ever tried Plant Baed? Are you excited for more plant-based options in metro Atlanta? What is your favorite plant-based meal?
Please share your thoughts below.
15 comments:
My favorite plant-based meal is a vegetable plate at Matthews in Tucker.
Best of luck for her success.
I never really understood why someone would open a restaurant catered to a food style consumed by such a miniscule percentage of the population. The restaurant business is hard enough when you serve food that most everyone eats.
I wish her luck, but this feels like the wrong location for a restaurant like this.
Vegans might be a small percentage of the population, but vegan restaurants are an even smaller percentage of the restaurant population.
Think of it this way; the 99% of the diners who are not vegans have literally thousands of restaurants to choose from here in the ATL. The 1% of the population who are vegan, maybe 50,000 people here in Atlanta? have what a couple of dozen?
I used to believe all the plant-based stuff, but I'm slowly correcting my belief in things due to others beliefs or passions.
It's not the fact that something is plant-based IMO, it's the fact that it is PROCESSED. A plant-based hamburger is processed to look like a hamburger. Plants weren't meant to do that, animals are.
If you are doing creative things with fruits and vegetables with minimal processing, I might try it. But I don't need any more concoctions of mankind when perfectly fine cows and bison are roaming around for us to consume.
Just like in the name WHOLE FOODS, I want my fruits and vegetables the way nature intended: WHOLE. There's nothing we can do to top that.
Getting to the business aspect, is there enough demand for her to increase her present expenses to open a brick-and-mortar location? Lease, utilities, insurance, increase in staff? Not to mention advertising? (YOU GOTTA ADVERTISE, and not just on social if you find it's not working) Why does she believe she can make that location work when others have not? Does she have any true friends that have asked her these questions, or is this just a whim, hope, or dream?
I believe part of her draw is the fact that you can't find her offerings easily. I LOVE festival food, but would I get some often? Like...weekly? Probably not. So if she is a festival fiend & friend of farmers market fare, maybe part of her "success" has been that type of exclusivity.
She's trying it out, kudos to her for at least doing that. But on the outside looking in, I just dunno.
I think this is wonderful news! I can’t wait to stop by and try your food especially the walnut meat tacos!
What animals were “meant to” look like a hamburger?
With extra bacon grease and salt.
I give this about 6 months.
"Walnut Meat Tacos"....🤣🤣🤣🤣
I’m a true vegan. I won’t eat it even if it has the word meat in the name.
@BillP - I get and agree with your rationale, but wouldn't the better plan be to open a restaurant that serves both? That way you can attract 100% of the population. It's kind of like vegetarian options. There's almost always an entree or two to offer a vegetarian even at a steakhouse.
These narrow niche restaurants that serve such s small group exclusively never seem to work. An example is how many kosher restaurants have opened up in the Toco Hills area over the years? You would think with such a large kosher population in that vicinity it would be a hit as it's the only option to eat out for this group, but they always fail and usually do so quickly.
being vegan is different than keeping kosher. Keeping kosher is following biblical rules and established standards set by those who regulate the kosher dining industry.
Being Vegan is more of a conscious decision made on one's own, and there are no strict guidelines or rules to follow regarding how vegan dishes are to be cooked, the utensils and appliances used to cook them, etc. For example, a vegan can eat a vegan dish that was cooked in a pan that previously made a meat dish, with no ritual cleansing beforehand.
Vegan restaurants usually work, if at all, in college or in upscale urban areas, not in suburbs like johns creek.
Being Kosher is also a choice. One can choose not to be.
“Bae” made from plants!
Post a Comment