Trendy, tropical and vegan — some of the words that describe PLANTA Queen. The Las Olas restaurant came to be only a few years ago but has been making a splash in the culinary scene.
“From design elements to music, PLANTA is always a vibe — but most importantly, we meet you where you’re at,” says co-founder and executive chef David Lee. “Here for a decadent, delicious meal? A healthful and sustainable alternative to the norm? Cocktails, sushi and late-night energy?
“PLANTA has you covered no matter what experience you’re looking for.”
Together with Lee, founder and CEO Steven Salm opened the first PLANTA location in 2016 in Yorkville. Soon after, they expanded into Florida with Miami and Fort Lauderdale locations. How does our local venue stand apart from the rest? Says Lee: “This is one of our PLANTA Queen locations which differs from PLANTA and PLANTA Cocina. Our menu features Wok & Noodles and Dumplings that are unique to the PLANTA Queen locations.”
Back when the first PLANTA opened, a plant-based diet was relatively new to the scene and opening a vegan restaurant must have been a challenge. “In 2012, when I started the hospitality group, our vision was to redefine hospitality in North America. As our business evolved, so did our vision,” says the England-raised with Mauritian roots executive chef.
Nowadays, it’s more common than not. “Guests are opting for plant-based options not only for environmental and health reasons but also because they love the taste of our food,” continues Lee. “Many of our guests are not plant-based and our dishes are made to serve everyone.”
Among the dining establishment’s must-tries are their sushi options, especially the Torched and Pressed (with avocado and miso truffle glaze) and Dragon Roll (with tempura broccoli, spinach, avocado and spicy unagi sauce) or the 1,000 Crispy Layer Potatoes (with caviar, sour cream and chives).
However, the Bang-Bang Broccoli really takes the cake. “It’s hard to walk through a dining room at any PLANTA location and not find Bang Bang Broccoli on most of the tables,” says Lee, who once cooked for the British royal family. “It’s our most popular dish and for good reason. It has the DNA of a perfect dish — crunchy, spicy, saucy and earthy all at once.
“PLANTA is always innovating, and has launched several limited-time menus with brand partners this year as well as monthly menu specials to keep things exciting and fresh,” Lee notes. This location does not fall short of innovation. They host sushi-making classes where guests learn how to make two signature rolls, and cocktail/mocktail-making classes where bartenders teach how to make PLANTA signature drinks. Both classes feature a surprise at the end as well.
Menu items exclusive to PLANTA Queen locations are the Japanese Sweet Potato, Spicy Tuna Tacos, Crispy Mushroom Handroll, Wonton Soup, Jackfruit Wings and Queen Caesar Salad.
In addition to food, PLANTA Queen offers cocktails like Mez-Cal Me Maybe, Herb Your Enthusiasm, Lych Please, Miso Mango Sour and the Spicy Na-Rita.
The Dish: Udon Noodles
Ingredients:
- 8 oz noodles
- 1 cup coconut milk
- 2 tbsp mushroom oil
- 3–4 slices truffle
- 3 scallions
- 1 tbsp freshly shaved truffle
- 1 tbsp diced ginger
- ½ tsp salt
- 2 tbsp OG sauce
- ½ tsp black pepper
- 2 tbsp tamari
- 1 tbsp garlic oil
Method:
1. Turn a wok to medium-high heat and add oil. Once hot, add diced ginger, mushroom oil and salt.
2. Blanch the noodles in pasta water.
3. Add OG sauce, coconut milk, scallions and black pepper.
4. Place noodles into bowl; add tamari, garlic oil and mushroom oil.
5. Finish with a drizzle of truffle oil and 3–4 shavings of fresh truffle.
*This recipe was not provided by PLANTA.
