Food Inspiration Magazine is the online magazine for foodservice professionals in search of inspiration and innovation.
The free subscription digital magazine is published eight times per year and is an abundant source of inspiration for professionals in the world of food and hospitality. Our first readers can be found in the U.S., Northern Europe and parts of Asia.
Foodies that have a more than average interest in food & drinks relate strongly to the content and style of the online publication as well. With the magazine we collect, enrich and spread inspiration.
INT21 No waste
INT20 Plant centric
INT19 Food and healthcare
INT18 Reach of the chef
INT17 Vote food
INT16 Menus of change
INT13 Future cooking
INT12 Understanding the millennials
INT11 Ownership to Usership
INT10 Plant Based
INT08 Reinventing Traditions
INT05 Shift Happens
INT04 Food & Responsibility
INT03 Food & Trends
INT02 Food & Farming
INT01 Food & Tech
These concepts prove that vegetarians can have balls
1. L’As du Falafel
It is not the kebab, but the falafels for which people are willing to stand in line for hours at this most acclaimed Parisian falafel outlet.
34 Rue des Rosiers, Paris, France
In this Ukrainian urban jungle, people throng for the vegetarian sandwiches made by men prominently sporting their tattoo-covered arms.
Sichovykh Striltsiv Street 72, Kiev, Ukraine
3. Transformer Fitzroy
Established in an old factory, vegetables are elevated to a higher plane here. Experimental, rough and sophisticated at the same time and, above all, no wannabe meat dishes.
99 Rose Street, Fitzroy, Australia
4. Smith & Daughters
The entrepreneurs behind Smith & Daughters aim to prove that vegan food does not have to be devoid of flavour and hippy-like. This restaurant serves food inspired on Spanish & Mexican food to share, and lots and lots of cocktails.
175 Brunswick Street, Fitzroy, Australia
Decadent bowls of food and salads are served here from a black, square canteen box.
2816 SE Stark Street, Portland, Oregon, USA
The word vegetarian is not one frequently heard at Clover Food Lab. Even if this restaurant does not serve meat, all staff members are specifically instructed to avoid using the ‘V’ word under all circumstances.
The Clover outlets, with their bright white interiors, trendy young staff and indie rock music played in the background, bring to mind a cross-over between a staff canteen and an Apple Store. You can order sandwiches here with barbecued seitan or oyster mushrooms - and the best pita bread with falafel you’ve ever tasted. Since the first Clover food truck hit the road in 2008 the brand has grown into a chain comprising ten physical locations and six trucks.
Avoiding that the ‘V’ word
This special power of Clover lies in its completely vegetarian menu, but founder Ayr Muir believes that his chain owes its success to the fact that he keeps mum about this. His favourite statistics are that only 10% of his clientele identify themselves as vegetarians.
The primary criteria that apply to hiring the staff is their appearance. This is to prevent any analogy with the light-headed new-age associations that people generally have with vegetarians. Muir has far-reaching ambitions. He aims to outdo Chipotle and McDonald’s and, to him, Clover Food Lab is an experiment in transforming one of the most destructive habits of mankind eating meat. This may even be a way to save the planet.
A hidden gem, almost literally. Although Cookies Cream is not a secret, the entrance to this restaurant, concealed speakeasy style in a seedy-looking alleyway behind a hotel, is difficult to find.
The website provides an unconventional virtual tour to guide you to the restaurant. However, the fact that they serve neither meat nor fish here is something that you will have to discover on your own.
Nothing could possibly make you suspect that Cookies Cream is in fact a high-end vegetarian restaurant with that rough edge typical to the Berlin food scene. The interior is dark and robust, with unfinished walls.
Although they don’t communicate it, as soon as you peruse the menu you will notice that meat lovers will be forced to change their tactics here. The menu contains dishes such as essence of celery with apple gyoza, quail’s egg in brioche with shallots, potato foam and truffle jus, and dumplings with Parmesan cheese, sour cream and pickled celery.
Anyone turning the corner onto East 9th Street in New York can be assured of encountering hordes of hungry guests, sitting on pavements and walls, waiting to set their teeth into one of Superiority Burger juicy, tasty burgers.
‘Everything is vegetarian. A lot is accidentally vegan. Just ask!’, is the whimsical text on the menu. On the website, it says: ‘Our core value: humility’ . This tiny restaurant seats only 5 to 6 persons at a time, but vegetarians and fervent meat eaters alike are always willing to brave the never-shrinking queue.
Messy and mega-satiating
They may not exactly be elegant, but that is not what Brooks Headly, the brain behind Superiority burger, intended with his burgers. Before developing his meatless burgers, the former pastry chef of the starred Del Posto restaurant had to eat huge quantities of cheeseburgers in order to achieve the same messy, salty, mega-satiating effect, grease virtually dripping from your hands.
The burgers are made from a secret recipe that consists of vegetables and nuts. As a side dish, little umami bombs, based on vegetables, are served: burnt broccoli salad with a dressing made from aubergines, red chillies and coriander, for example. Superiority burgers also offers a daily changing salad special.
Modern food entrepreneurs show that vegetarian does not necessarily have to be synonymous with a purely female clientele and charming, cottage-style interiors, or stigmatised as ‘healthy’. Here, testosterone is being produced, the ‘V’ word is not being uttered and vegetables are being attacked by tattoo-covered arms.
Text: Chantal Arnts | Music: Dutch Criminal Record - On The Fence