There’s no beef on a menu during Brickell’s new Crate Plant-Based Kitchen, Bar Lounge, though carnivores will still find copiousness to love. The 152-seat eatery has a lineup packaged with robust plates such as nonmeat versions of bacon cheeseburgers, Buffalo wings, and duck tacos, and guest can rinse it all down with uninformed signature cocktails.
The menu was combined by chef Christopher Baugh and lists all from superstacked burgers to large salads to indulgent desserts. Think Buffalo “wings” with a side of plantation ($9.50); a caesar salad with organic greens, basil, croutons, kalamata olives, cucumber, and crispy “chicken” strips ($12.50); a Comeback Kid sandwich, with smoked tofu steaks, chipotle mayo, pickles, sprouts, lettuce, and “bacon” pieces ($10.50); and a Reuben with grilled tempeh, sauerkraut, avocado, cheese, and Thousand Island salsa on rye bread ($13).
The 3,700-square-foot space offers indoor and outside dining. It’s open for lunch and dinner, and has an after-hours, retro-style lounge.
Though a transport is all vegetarian, all on a menu can be done totally vegan on request. “For example, we offer vegan cheeses, as good as a cashew citrus salsa instead of green cream citrus sauce,” Baugh says. “Guests can brew and compare and surrogate a nonvegan mixture for vegan ingredients.”
Desserts are creatively done each day by fritter cook Sarah Baugh and embody options such as caramel apple cake ($6), a chocolate chip cookie ($2.50), gluten-free carrot cake ($7), and a cookies ‘n’ cream cake ($6). Juices, smoothies, tonics, and coffee are also available.
Signature libations embody a Crate Vice, that combines a solidified piña colada, a strawberry daiquiri, and grenadine ($13); a Brickell Vice, a mango and strawberry daiquiri ($14); a Daisy Maria, with Aguardiente Antioqueño and lemon-lime soda ($11); and a Good Night Ladies, with gin, Aguardiente Antioqueño, and lemon-lime soda ($11).
The different dishes were dreamed adult by Christopher Baugh formed on his general and stateside travel. “I wanted to develop a menu from all my favorite dishes and flavors gifted over my whole lifetime,” he says.
“It’s an heterogeneous preference from a several cities we have visited, including via India, all of Asia, and Bali, where we have been living. Having lived in San Diego for a while gave me a adore for Mexican food, that a city is extraordinary for. I’ve also had a adore for a American veggie burger. we was lifted vegetarian and vegan by my grandmother and mother, who were both glorious cooks — who gave me a impulse we indispensable to turn a vegetarian chef.
“So far, a feedback from everybody has been amazing, including a mainstream omnivore, as good as animal and plant lovers alike,” he adds. “Vegans generally adore a menu since we offer vegan alternatives with a cheeses and salsas we use.
“You unequivocally don’t have to be a vegetarian and vegan to adore a dishes we offer. Many beef lovers have been in to a grill already and are dismayed with how genuine a plates taste, that is good to hear, as we try to keep a flavors as abounding as we can so beef lovers also turn consistent fans of a menu.”
Crate Plant-Based Kitchen, Bar Lounge. 901 S. Miami Ave., Miami; 786-534-2538; cratemiami.com. Sunday by Wednesday 11 a.m. to 11 p.m., Thursday by Saturday 11 a.m. to 4 a.m.