Perfect for curious vegans, plant fanatics, or culinary adventurers, Phoenix Vegan Restaurant Week is back for its second year.
The event was founded by Jozh Watson of food blog and event host PHX Vegan and chef Jason Wyrick of meal delivery service The Vegan Taste. This year, it takes place from September 11 to 18.
“There are a number of new participating restaurants — all vegan and vegan-friendly — that are going all out and delivering some pretty exciting creations,” says Watson. “There will be plenty of globally inspired cuisine, influenced by flavors experienced during a chef’s travels, as well as national cuisine inspired by their own culture.”
Current participants include well-known vegan spots in the Valley such as The Coronado, Early Bird Vegan, Pachamama and Beaut Burger, but also restaurants offering a range of vegan food preparation options including Freak Brothers Pizza, Ground Control, Simon’s Hot Dogs and La Locanda Ristorante Italiano.
“There are seven non-vegan restaurants participating in Phoenix Vegan Restaurant Week this year,” says Watson. “The hope, like last year, is that these omnivorous places incorporate more vegan options into their menu year-round. Last year, Restaurant Salvadoreno incorporated a permanent, dedicated vegan menu for its customers.
Vegan Restaurant Week responds to the growing demand for plant-based cuisine. Throughout the valley, vendors of all varieties cater to this demand. Fast food restaurants, bakeries, cafes, food trucks, meal delivery services, ghost kitchens and pop-up kitchens will all take part in this year’s Vegan Restaurant Week.
Solár: A Vegan Eatery, a Tempe restaurant concept from chef Crystal Tuala, is one such vendor.
“It’s our first time participating, as we’re only a year old. We’re excited to show what our restaurant could really be,” says Tuala. “I want to share my knowledge and culinary expertise with our clientele. I want to show my culture through food and how people can still eat well, healthy and cruelty-free.”
Steep Tea Co., another Tempe company that hopes to “redefine tea,” according to its slogan, will also participate.
“We look forward to being able to host and serve special plant-based dishes alongside other local restaurants,” Steep owner Michael Robinson said.
Phoenix Vegan Restaurant Week co-founder Jason Wyrick says he’s very excited about a new three-course dinner pop-up.
“I’m looking forward to the special Tamales and Tequila dinner I’ll be hosting during Phoenix Vegan Restaurant Week,” he says.
The Tamales and Tequila Dinner will be held September 14 in the Warehouse District of downtown Phoenix. The exclusive dinner will include a three-course plant-based meal with tequila pairings.
During the remainder of Phoenix Vegan Restaurant Week, diners will have a choice of a multi-course prix fixe menu or a specialty vegan dish. Participating restaurants will offer take-out and dine-in menus.
Lunch will include an entrée and a drink for a maximum of $15. Lunch will include an appetizer, main course and drink for a maximum of $20. Finally, dinner will offer a three-course option for $33 or a five-course meal for $44.
“Restaurants are realizing that they have to appeal to a variety of food preferences,” Wyrick says. “Veganism is a lifestyle choice that’s here to stay, and we’re proud to show off Phoenix’s incredible culinary brand.”