Graphic by Ariana Cervantes

April Team Picks: Plant-Based Diets

Written by Lauren Loftus Category: Lists Issue: April 2018
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Each month, we of the PHOENIX magazine editorial team ask ourselves a different question about our favorite dining and drinking experiences in the Valley. Our picks are usually hidden in the back of the magazine among our Dining Guide restaurant listings. Not any more. Our picks are going digital! Feel free to follow us on social media (at least, those of us who tweet) and be sure to tag us (@PhoenixMagazine on Twitter and @PHXMagazine on Instagram) on pics of your favorite picks.

Happy April! As we celebrate our annual Top Docs issue featuring the latest health and wellness news around the Valley, we're asking ourselves, "What is your favorite local plant-based dish?"



Craig Outhier, editor-in-chief
“This avowed carnivore was wowed by the Eat the Rainbow platter at Phoenix Public Market Café. It’s basically raw, vegetarian charcuterie, with farmers’ market veggies – including the most queerly delicious radishes I’ve ever tasted – along with curry aioli and some other nice dipping agents. Crunch, crunch.”




Leah LeMoine, managing editor
“The Mediterranean chef’s board at Char Kitchen + Bar is a mostly vegetarian delight: falafel (among the best I’ve ever had), grape leaves, roasted red peppers, salad, olives, feta, nuts, hummus, tzatziki, pita and soppressata (sub carrots to make it meatless).”





Lauren Loftus, associate editor
Chelsea’s Kitchen makes amazing smoked trout dip served with beautiful magenta and white watermelon radishes, which are more mellow than red radishes and super delicious. Maya’s Farm at South Mountain sells watermelon radishes at farmers’ markets if you ever get a hankering for a healthier dipper for the Kalamata hummus from Doctor Hummus.”
Follow on Twitter: @thelaurenloftus




Mirelle Inglefield, art director
“Any combination of veg items at Cafe Lalibela! Grab these three with your injera for the ultimate bite: misr wat (medium-spicy lentils), tikil gomen (spiced cabbage, carrots, potatoes and turmeric) and yekik alicha (yellow split peas, onion, turmeric and herbs). No utensils needed!”
Follow on Twitter: @MirelleMeow




Angelina Aragon, associate art director
“The roasted Brussels sprouts from The Gladly. They come with sweet corn grits, shaved Pecorino Romano and truffle oil. The Original Chopped Salad is also a work of veggie art.”
Follow on Twitter: @absolutely_ange