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#MeatlessMonday: Plant-Based Restaurant Expansion Adds Flavor To Detroit’s Renaissance

Thanks to the overwhelming success of its first location, the owners of Detroit Vegan Soul have announced the opening of a second restaurant in Northwest Detroit’s Grandmont Rosedale area. The new location is slated for opening in December 2016.

Detroit Vegan Soul opened its doors in 2013 in Detroit’s historic West Village. The restaurant is one of the first companies to receive the Motor City Match grant, which connects new and expanding businesses with quality real estate opportunities, providing them with funding and tools to fuel the cities entrepreneurial revolution. The 100% plant-based soul food restaurant is expanding to the Grandmont Rosedale area of Northwest Detroit. Kirsten Ussery-Boyd, one of the owners of Detroit Vegan Soul, said they had planned to open location #2 in 2018, however with the overwhelming success of the first location has fast tracked the new location.

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 11am9pm and Sundays from 11am to 3pm. It is closed Mondays.

About Black Tie and Flip Flops (632 Articles)
The passions, musings, and discoveries of culinary explorers and raconteurs. Follow us on twitter at @BlackTieFF ( https://twitter.com/BlackTieFF ) and like us on Facebook ( facebook.com/BlackTieFlipFlops )

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