New York Times Bites Into “Quirky” Buffalo Restaurant

| Food & Drink

Buffalo is a city known for such culinary hallmarks like wings, beef on weck sandwiches, chocolatey sponge candy, and more. All of these things, while delicious to most, can leave our meat and dairy-free friends leaving a little left out. With the wave of new restaurants popping up in droves across Buffalo’s many neighborhoods, more and more eateries are offering delicious options for vegans, vegetarians and those looking to try something a little different.

During a recent trip to Buffalo, Charu Suri, travel writer for the New York Times, found a restaurant doing just that. Meet Root & Bloom – a vegan/vegetarian-only restaurant owned and operated by James Ernst and Sarah Sendlbeck.

Photo by Sarah Sendlbeck / Root + Bloom

“But the couple has taken pains to keep the place approachable for hard-core vegans and rookies alike, largely thanks to a light, West Coast-style menu, which includes items like slow-roasted barbecue jackfruit sliders,” Suri explains.

Root + Bloom’s own culinary talents, with the help of delicious Buffalo proprietors like Tipico Coffee, Happy Cakes, Bootleg Bucha, and Perry’s, make the restaurant Buffalo’s only full vegetarian and vegan menu.

But we’d be remiss if we didn’t mention some other great vegan and vegetarian options, too.

You can read the entire New York Times feature on Root + Bloom here: In the Land of Buffalo Wings, A Vegan-Only Mecca