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Category Archive: Los Angeles

Here are all the SuperVegan blog posts categorized under Los Angeles. XML

  1. Have you tried Georgetown Cupcake yet? The name is singular, which is funny because they have approximately 80 billion cupcakes for sale. I went over there yesterday to get some celebratory vegan treats for my friend The Insufferable Vegan and failed…

    It had just started to rain in Los Angeles, and if you’ve never experienced what it’s like to drive here during even the lightest of sprinkles, imagine everyone on the road white-knuckling the steering wheel and screaming bloody murder at the top of their lungs and you’re not too far off.

    I walked in to the beautiful new shoppe on Robertson just south of West Third and looked in wonderment at the sea of attractive cupcakes before me. It looked good, it smelled good, but the people milling around looked shell-shocked somehow, which I attributed to the harrowing driving conditions.

    I was a wee bit disappointed to have my internet research confirmed — there was only one flavor of vegan cupcake available, cranberry spice. Hey, one is all I need… one is infinitely better than none! So I tried to order some, and the nice woman at the register told me they were out of vegan frosting. Out of frosting? The cake is just a conduit for the frosting! But there’s at least seven frosted ones on display– what about them? “Trust me,” she said, “you do not want to eat those.” I did not want dry cakes either.

    I turned to my trusty omni companion to let him order and he said he didn’t even want anything. What?! He is a grown man who subsists on a steady diet of Oreos and soda and it was his idea to seek this place out! He took another look around, “Do you have iced tea?” She said yes and I interrupted to ask if there was a restroom. The same nice young lady looked at me as though she had had the longest hardest day at Folsom Prison Day Care and I was asking her to read me yet another story and said, “Yes, but only the men’s is working right now.” “Wow, you guys are having a rough day!” She agreed, looking in need of a chair and a hug.

    Upon my return from the loo I found my omni at the condiment bar and in his hands were a little white bag and a cup of iced tea … “They’re out of ice.”

    A woman in an apron approached us and said, “V squared?” and handed us a pink box. If you’re confused, it’s because it was confusing. ‘V squared’ is a double vanilla cupcake, but he had only ordered one, and he already had it. She shrugged and walked away. We looked around at the other customer-refugees to see who they might rightfully belong to, but all we got were pleading looks, so we fled. I realize now we should have taken them with us.

    We made it back to the car, opened up the little white bag, and pulled out a cupcake … that was not the one he had ordered. And inside the box were two more cupcakes, frosting sliding off the cakes like an avalanche in Candy Land in winter.

    Running a business is hard. Really really hard. Running a business during the holidays? Madness! The kind of insanity where a fancy cupcake store is reduced to selling frosting-free cupcakes, iceless iced tea, something horrible has happened in the WC, and they get customers’ orders wrong three different ways. I have worked holiday retail, and I empathize with anyone currently doing so. So I guess I’ll have to try for my vegan cupcake and cold beverage again some day that’s no where near February 14th. Maybe I’ll call ahead. Congratulations, Insufferable Vegan?!

    Have you successfully tried their vegan offerings? Please do comment and let me know what I missed!

  2. If you follow us on Twitter, you might recall a call to eation (eating action) in the order of getting to Phoney Baloney’s in Irvine, CA before they closed. We made it there just in the nick of time with our binge eating buddy The Insufferable Vegan, and not only were the sandwiches fantastic (the grown-up grilled cheese in particular) but so was the conversation with owner, sandwich guru, and Vegan Vagrant, Kyle Domer. After a little time to recuperate, we thought we’d check-in with Kyle, pick his brain, and his recipe box.

    SuperVegan: How long have you been a vegan person?

    Kyle: Since March of 2002, so about ten and a half years.

    What were you doing before you opened Phoney Baloney’s? And how did you become a super vegan sammy maker?

    My background is in marketing, with prior business ownership in the skateboard industry. I was just doing freelance marketing for a variety of clients before opening up PB’s. Having been vegan for over 10 years, I’ve made myself a lot of good food, and sandwiches have been some of my favorites. The only food that trumps sandwiches in my book is Mexican food, but that’s a little more complicated to start as a business than sandwiches.

    What’s your best/funniest story about serving vegan food inside of a gym?

    Honestly, there weren’t that many. The obvious, “Wait, this isn’t real chicken?” was standard fare, but nothing too crazy other than that.

    Hmm … nothing amusing or interesting about being in a gym? I can’t believe that! Were people lured away from their physical fitness regiment by the smell of your grown-up grilled cheese? Were any diners turned-off by the smell of sweat?

    A lot of people said they, “Can’t work out while smelling bacon the whole time!” whenever we were making our coconut bacon. We actually had two or three gym members complain to the owner about it! Some people would mention the musty aura in the place but always said the food quality was worth the awkward ambiance.

    It’s terribly sad that Phoney Baloney’s closed, but also exciting that you’re planning something newer and better for LA proper. We can’t wait to taste what you do next! What lesson did you learn from the Phoney Baloney’s experience that you’ll take with you to the next incarnation?

    Location, location, location. Although something within a niche like veganism demands less emphasis on location, it doesn’t mean it can be neglected completely. Also, food costs and correct pricing may be the most important part of keeping the business afloat.

    So any hints as to what will be next for you and when? Is it going to be another PB’s or a new place altogether? A food truck? Sit-down? Still just sandwiches?

    I’d like it to be another Phoney Baloney’s, just in a different form. Still a sandwich-centered menu, but with the increased diversity that could come from a full kitchen. There will also be local craft beer involved. My vision for the next project is getting clearer every day and there are some things I just won’t compromise on. When the time is right, everything will come together like it’s supposed to.

    In the meantime, can people hire you for catering or special events? Or if they’re having a sandwich emergency?

    We are just getting into catering and it’s so much more than sandwiches, which is really nice for my culinary creativity. We had some amazing customers (and all around stellar humans) named Jessica and Kenny who are about to welcome a new vegan baby into the world and we have the honor of catering their baby shower this weekend. I’m working on doing some vegan grilled cheese parties, although the first one is a private event for the PETA office in Echo Park next week. I’ve got some cool guest chef nights lined-up, but you’ll hear more about those when they’re set in stone.

    Where’s your favorite place to eat in LA? And what’s your favorite thing to get there?

    I’m kind of a beer snob geek, so good draft beer is kind of a requisite when I go out to eat. That being said, I like Mohawk Bend and The Pub at Golden Road. Mohawk Bend buffalo cauliflower is always outstanding. For fancy date nights, it’s gotta be Shojin. Real Food Daily is always good too.

    Share a trade secret! Is there one thing a novice sandwich maker can do at home to take their sandwich to the next level?

    I’ve always been adamant that the way the ingredients are layered makes a huge difference in the overall taste sensation of a sandwich. Also, it’s amazing how adding some herbs/spices/lemon juice to Vegenaise can elevate the flavor profile of the final product.

    I love the idea of layering ingredients, can you elaborate on that? What’s the right way to do it? Provide an example?

    Sure. First of all, you have to have some sort of spread on both sides of the bread. There’s nothing worse than a dry sandwich. Then, my typical way of stacking, from bottom to top, is protein, lettuce, tomato and onion. Avocado will usually be the top layer but that depends on the dish. In our Veggiepalooza, we did the avocado on the bottom because it was the “meat” of that particular sandwich.

    Can you share a recipe with us?

    Since it’s smack dab in the middle of the holiday season, I figured I’d share one of my classic holiday party dishes. This is classic comfort food, sure to win over omnivores and vegans alike. Don’t get me wrong… this is vegan, but it’s no health food. You do get a nice share of spinach in it, but that’s about the healthiest part of this party favorite.
    Continue Reading…

  3. Remember way way back to last week, when the famous face of veganism, TV’s Ellen DeGeneres, mentioned, while interviewing Ellen Pompeo, that she gets eggs from her neighbors’ “happy chickens”? Well, who better to talk about Ellen, her diet, and veganism than Roberto Martin, her personal chef! Whether or not you subscribe to their beliefs, it’s wonderful of him to share his thoughts with us, dontchathink? Big thanks to Chef Martin for obliging our Qs with some As and especially for sharing his recipes for Chick’n and Mole Tamales and Black Beast Cake (with a crust!) from his cookbook, Vegan Cooking For Carnivores!

    SuperVegan: How long have you been vegan and what’s the best change you’ve seen to the state of veganism since then?

    Chef Roberto: Not long, three years. It’s hard to tell because I’m in the middle of it all but it seams that vegan food has exploded in last few years. It is being heavily represented in the best restaurants.

    Were you a chef first or a vegan first?

    Definitely a chef first! I hated cooking vegan food, I made fun of vegans and dreaded a vegetarian guest at the table. I was a successful personal chef for ten years when I was asked cook for Ellen and Portia. I took the job as a challenge to myself and I never dreamed I would start eating this way

    How did you come to be Ellen & Portia’s chef? And do you get to eat the leftovers?

    My agent Jack Lippman (Elizabeth Rose Agency) set up the interview and they hired me on the spot. Ellen, Portia, and I got along from the start. They were unhappy with the food they were eating at the time. They are all about the animals. There were a lot of non-vegan foods that they enjoyed in the past but their love for all living things made it impossible for them to go back. They wanted GOOD FOOD that was incidentally vegan and that became my approach.

    The Vegan Police were all abuzz about Ellen’s comment on her show the other day about getting eggs from her neighbors’ “happy chickens.” I’m hoping that maybe it was just a one lettered mistake and that she meant ‘got’ instead of ‘get’, as in, past tense– especially seeing as they have you! Can you comment on her comment? Do they, in fact eat eggs? And if so, where do you stand on that?
    Continue Reading…

  4. Looking for a place in Beverly Hills to be Vegan, eat yummy things, and be swanky? Put on something smart casual and head over to Windows Lounge at the Four Seasons Hotel! Their lovely chef has created a whole slew of Vegan items just for people like us, but classier, so go take advantage whilst simultaneously impressing people.

    Take a look at the spread they put in front of my face!

    Top Row: Cocktail, Jicama Tostada, Hand Made Quesadilla with Corn and Mushrooms
    Middle Row: Special Mushroom Crostini, Pommes Frites, a Special Tofu Dish
    Bottom Row: Young Hollywood Salad, Farmer’s Market Heirloom Tomato Crostini

    Everything was tasty, especially the things with ‘shrooms, and look at that cute copper cup my cocktail came in! Nothing’s fancier than one lady eating seven dishes.

  5. Whatever you eat next Thursday, we suggest you Adopt A Turkey, such as the appropriately named Skip, as in Skip The Turkey, pictured here, at Farm Sanctuary!

    Whatever you eat next Thursday, we suggest you Adopt A Turkey, such as the appropriately named Skip, as in Skip The Turkey, pictured here, at Farm Sanctuary!

    I’ve said this before but I’ll write it now: Thanksgiving is the only good holiday for the following, inarguable reasons (please don’t argue):

    1. It is a holiday where the holiday is eating your body weight in delicious foods, resting, and repeating. Then shopping, if you’re crazy.

    1.* There is no obligatory gift-giving.

    1.* There is no God or God-like entity involved.

    1.* It’s not just an excuse for people to act like their worst (drunkest/sluttiest) selves.

    *4-way tie for first place in order of importance.

    But let’s face it, Turkeys like Thanksgiving even less than a single lady likes Valentimes. For years, and including this one, we here at SuperVegan have published a comprehensive list of places for NYers to eat other things, but now it’s LA’s time to shine in gravy. So, without further defrosting, here is a list of places where you can eat-out or order-in in the Greater Los Angeles area. Let us know if you know of anything missing at tips@supervegan.com– we’ll continue to update the post, just as we’ll continue to eat a steady stream of stuffed things on Thursday. Continue Reading…

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