April Team Picks: Plant-Based Diets

Lauren LoftusApril 5, 2018
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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


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