Chase Hospitality Group opened Planta to create delicious food that promotes environmental sustainability. CHG partnered with Chef David Lee to fill a void in the market of upscale, full service, plant-based dining options. The restaurant’s vision is to celebrate innovative cuisine in a beautiful environment without the use of any animal products.
There’s more to responsible plant-based eating than just taking animals off the plate and our commitment to using high quality products from ethical suppliers provides the foundation for our chefs to be proud of the food they serve.
18 Carrot Dog, saurkraut, dill pickles and mustard, Thai Slaw: peanut & miso dressing, shisho, fried tofu, sesame, nori and coriander