Franchising

NYC restaurateurs create 2nd plant-based concept

Provided

August 2, 2021

Craig Cochran and Michael Pease, known for creating Terri — one of New York City's first fast casual plant-based restaurants — are bringing the city another meatless concept. NuLeaf opened this week at 23 W. 23rd St., in the Iron District, and a second location will be ready after Labor Day at 888 8th Ave., in Hell's Kitchen, according to a company press release.

"My goal was to create a menu that has traditional comfort dishes and items that satisfy cravings," Cochran said in the release. "When I first started eating plant-based in college, I worked to recreate some of my favorite meals from growing up while using natural ingredients, and the NuLeaf menu is the result of years of perfecting these classics."

Menu highlights include the:

• Chorizo Fiesta Bowl with Blackbird seitan chorizo, seasoned rice, cashew sour cream, guacamole, black bean and corn salsa, tortilla chips and lime-cilantro vinaigrette.
• Scramble Bowl with sauteed and scrambled tofu with red peppers, onions, smoky-maple mushrooms, avocado, roasted sweet potatoes and kale with tomatillo avocado salsa.
• BBQ Bowl with BBQ Blackbird seitan, baked beans, kale slaw, cornbread, corn salad, guacamole and lime-cilantro vinaigrette.
• Grilled Peach Salad with mixed baby greens, jicama, herbed "goat cheese," sweet and spicy candied pecans and maple balsamic dressing.
• Chickpea Tuna Sandwich with chickpea "tuna," "cheddar," tomato, red onion, and mayo served on focaccia.
• PB Cookie Dough Shake.

Both restaurants feature a plant wall installation with touches of wood and black steel. The live plant wall at the 23rd Street location boasts more than 1,800 tropical plants. Customers will be able to eat beneath lush greenery but may also use a self-pickup area, according to the release.