Chocolate Peanut Butter Bombs: Can you tell the original and the knock-off apart?
Jordana Rothman at Time Out New York has a fun story tracing the “clone rangers” and spin-offs of various popular NYC institutions. For example, alums of the tourist deathspot Magnolia Bakery spawned Buttercup Bake Shop, Billy’s Bakery, Sugar Sweet Sunshine, and Little Cupcake Bakeshop. (None are vegan-friendly, so check out Babycakes for your sugar fix instead.) Surely we have something just like this in the veggie world.
Vegetarian’s Paradise 2 went through the trouble (and expense) of trademarking their “World Famous Crispy Soul Chicken” after a former chef left to open Vegetarian Palate in Park Slope, Brooklyn and ripped-off the West Village mainstay’s signature dishes such as Peking Spareribs and Mango Chicken.
A former chef at Gobo ripped-off not only the fancy restaurant’s recipes and menu, but also a part of its decor – the collages of dried ingredients – when he opened Wild Ginger on the border of Chinatown and Wild Ginger Brooklyn in Williamsburg.
In Philly, Gianna’s Grille rips off Danielle Konya’s VeganTreats and tries to peddle their knock-offs with an air of authenticity with words such as “original,” “signature,” and get this: “Gianna’s vegan treats are available exclusively at Gianna’s! Accept no substitute!” (The lovely Danielle used to supply her cakes to Gianna’s.) Even more scandalous though: after telling their customers for years that they used a secret formula for their unbelievably meltable and stretchable soy cheese, Gianna’s Grille was exposed to have maliciously lied about their soy cheese being vegan. Though they now claim that everything labeled vegan on their menu is really indeed vegan, many vegans in the know still avoid and boycott the restaurant like the plague.