Plant-based diners get more than a token option here. Several dishes are marked vegan-friendly, and Fat Choi is available at Soos, giving plant-based diners a fuller route through dinner.

Plant-based diners get more than a token curry. The vegan tasting menu and tofu chuchee curry give Kiin a credible vegan path through the same polished Thai lens, with enough structure for a deliberate dinner.

Vegetarian and vegan diners get more than a token side path at PAI. Protein choices across noodles, curries, salads, and stir-fries make the menu easier for mixed tables.

Vegan diners get more than a token substitution, with a full Vegan Breakfast, Nina's Vegan Benedict, and avocado toast that can be ordered vegan.

Vegetarian diners are not limited to one token option here: hummus and pita, tofu, spring rolls, summer rolls, chili, warm salad, veggie burger, pita pizza, Pad Thai, stir fry, noodles, quesadilla, and fried rice all appear across the menu. That breadth makes mixed groups easier.

Dairy-free ordering has range here, with vegan coconut, berry, and sorbetto options that can build a full tasting set.

Vegan choices are not isolated to a single fallback order. Curries, vegetable dishes, rolls, salads, and tofu-friendly paths make Thai Barn Na easier for mixed tables with plant-forward diners.

Vegetarian diners have real range here, from Marinara and Margherita to Mushroom Bianco, Cacio e Pepe, salads, and multiple sauce add-ons.

The current menu gives plant-based diners real choices through vegan scoops and a GF/VEG cookie. It is still an allergen-conscious shop rather than an allergy-free one, so the strength is choice with clear caution.

Vegetarian diners get more than one fallback. Coconut Paneer Steak, Saag Paneer, Paneer Shahi, Smoky Mashed Eggplant, Dal Makhni, Chilli Paneer or Chilli Tofu, and vegetarian tandoori choices give the room real range.

Vegetarian diners have real choices here. Aloo Momo, Spinach and Cheese, and Aloo Fried Momo give the menu more than a single token option, while chai and lassi keep the rest of the order simple. The card is practical, not overclaimed.

Vegetarian rolls, Veggie Dragon, cucumber maki, avocado maki, and yam tempura maki give meat-free diners a real lane beside the sushi order.

The Earth Burger gives plant-based diners a real burger path with Impossible Patty, vegan American cheese, Green Goddess Sauce, pickles, lettuce, and tomato.

Plant-based diners can stay inside the main Tartistry experience instead of settling for a separate token item. Plain, pecan, and raisin vegan butter tarts preserve the same bakery format that defines the regular case.

Plant-based diners have a real path through the pizza menu, not just a side salad. Vegan cheese, a dedicated Vegan pizza, vegetarian antipasti and gluten-free crust options make the order easier for mixed groups.

Vegetarian diners get more than one safe corner of the menu. Greek salads, spinach pie, vegetarian mousaka, several dips, and dessert options make plant-forward ordering realistic for mixed tables.

Plant-based ordering is straightforward here because the brunch board already names vegan-friendly toast options, and the drink menu has the expected milk alternatives. It is not a dedicated vegan cafe, but it gives enough clear choices for a low-friction cafe stop.

SCHOOL is not a plant-based restaurant, but the official menus give non-meat diners real paths through Kail! Caesar, Warm Cauliflower Bowl, Health 101 Bowl, and other lighter orders.

Vegetarian diners have more than a token side order: Garden Roll, vegetarian menu notes and vegetable-led sushi options create a real order path. It is still a seafood-forward restaurant, so strict dietary needs should be handled with staff before ordering.

Vegetarian diners have real range here, from hummus, muhammara, babaganoush, and labneh to falafel, saffron rice, za'atar fries, halloumi, and pistachio torta.

The plant-based case is narrow but real: the Moroccan Tofu Scramble gives vegan diners a clear brunch anchor in a bakery-cafe setting that otherwise leans heavily into butter, eggs, cheese, cakes, and pastry.