The farm-to-table and zero waste movement takes on an urban spin as Detroit Vegan Soul uses fresh ingredients delivered daily from various partnering urban farmers and produce markets. The food waste is redistributed back to the farmers for composting to help them fertilize their farms. The restaurant was born out of the desire to make delicious, fresh food accessible to everyone, and to break the cycle of diet-related diseases. Motivated by various concerns ranging from personal health, the environment, and animal welfare, an expanding number of consumers have chosen to reduce the amount of meat and dairy in their diet. According to assistant manager, Sharita Y. Anderson, the clientele is extremely diverse – including vegans, non-vegans, all ages, all cultures, downtown residents, people from neighboring areas such as Royal Oak, Grosse Pointe, Windsor, Canada, and Ohio; customers also come from not-so neighboring states such as New York and California.
The menu is the creation of co-owner and Executive Chef Erika Boyd, a third-generation chef and Detroit native. Erika was influenced by her mom who was a nutritionist and worked as a food service manager for the city of Detroit, and her father who was co-owner and cook at a popular comfort food café in Detroit’s Book Tower Building. Boyd reinterprets traditional soul food meals into healthier plant-based alternatives. A signature Detroit Vegan Soul dish is the Soul Platter, which consists of mac-n-cheese, smoked collards, maple glazed yams, black-eyed peas and a cornbread muffin. Other popular dishes include The Seitan Pepper Steak, the DVS Burger, the “Catfish” Tofu Sandwich and the Smothered Tempeh entrée.
The restaurant is located at 8029 Agnes Street, Detroit, MI 48214. Phone (313) 649-2759. Hours of operation are Tuesday through Saturday from 11am – 9pm and Sundays from 11am to 3pm. It is closed Mondays.