After more than twenty years as a Vietnamese restaurant, this Oak Lawn stalwart has changed hands and direction to become purely plant-based. New owner Dylan Le has modernized the interior and patio, adding a decor palette of cool tropical green, and offers colorful, attractive vegan dishes that start with all-day breakfasts, such as bagels layered with avocado and mushrooms, and end with items like a substantial Orange “Chicken” Burger and a pizza with arugula and “pepperoni.” In between are acai bowls and smoothies, like our 297-calorie Berry Overload made with banana-flavored oat milk, strawberries, blueberries, and goji. At 60 calories, the Chaga Mush Latte with Siberian chaga (mushroom), oat milk, monk fruit, organic Peruvian cacao, Ceylon cinnamon, and Madagascar vanilla was like a Frappuccino minus the guilt. We also got a charge out of the Pudu delivery robot bringing our food, napkins, and utensils.
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This Oak Lawn stalwart now serves a purely plant-based menu.