This restaurant describes itself as serving “handcrafted soulful vegan cuisine gone wild,” and with options such as French Quarter Beignets, Stuffed French Toast, and a Country Breakfast with soft-scrambled tofu, house-made herb breakfast sausage, grilled cheese, onions, home fries, pepper, slow-roasted tomatoes and baby arugula, served with country gravy and butter sourdough toast, it’s not difficult to understand how it earned this moniker. The Wild Chive evolved from a vegan pop-up series and food festival fixture into a full-service restaurant helmed by chef Soozee Nguyen. Guests are greeted by a painting of RBG and a Pride flag that proclaims its inclusive status. No matter what dish you order, you’ll be able to taste the care and creativity that goes into every texture and flavor profile.
How to order: Walk-ins welcome or make reservations via Tock. Note that weekend reservations are required for dine-in. Takeout and delivery via Toast.
After three years of popping up at local farmers markets, chef/owner Soozee Nyugen opened her first brick and mortar in LBC’s Bluff Park neighborhood in June 2020, serving up soulful, stick-to-your-ribs vegan cuisine, with dishes like Stuffed Chik’n Pot Pie Croquettes, Fried Oyster Mushroom Po’boys, and a stacked Southern-Fried Chik’n Sandwich. The on-site daytime menu has expanded to include a Breakfast Banh Mi, Mushroom Burger, and Fried Pickles with a creamy dill dipping sauce.
How to order: Walk-ins welcome or make reservations via Tock. Takeout and delivery via Toast.