In April, superstar vegan chef Matthew Kenney, together with fellow business owners Mary Dumont and Pat McAuley, will open vegan bar PlantPub in Boston’s Fenway neighborhood. The next place of PlantPub—the flagship of which the crew operates in Cambridge, MA—will open suitable throughout the road from Fenway Park, the baseball landmark that is residence to the Boston Red Sox.

PlantPub Fenway will be considerably bigger than its flagship 20-seater Cambridge place which Dumont, McAuley, and trader/entrepreneur Sebastiano Cossia Castiglioni opened very last slide. PlantPub Fenway will choose around the house of Boston BeerWorks, a brewery and bar which occupied the 8,000-square-foot space for almost 30 a long time. Full with outsized home windows and exposed vents that give it an industrial atmosphere, the space seats far more than 250 people. 


A plant-based pioneer with much more than 60 eating places around the world, Kenney—who also owns foods corridor Plant City in Providence, RI— joined the PlantPub venture below his Matthew Kenney Cuisine (MKC) umbrella final 12 months. Even though Kenney is based in Los Angeles, the chef was elevated in Searsport, ME and is a Red Sox fan himself. “It’s one of the most legendary sporting stadiums in the nation, and I am truly passionate about operating in locations I sense a link to,” Kenney instructed VegNews. “I feel it’s incredibly special to have a plant-primarily based area this huge … and I believe it’s likely to be an working experience in and of by itself.”

A plant-primarily based pub for Boston’s baseball admirers

An award-profitable chef, Dumont is “beyond excited” about the new Fenway restaurant and the culinary possibilities a bigger kitchen will find the money for. In addition to providing a lot of of the well-liked items on the current PlantPub Cambridge menu—including Buffalo cauliflower wings, loaded nachos, and a assortment of pizzas and burgers—PlantPub Fenway will provide much more ballpark-themed selections this sort of as warm pet dogs, sausage and pepper grinders, and Bavarian pretzels with a stout cheese sauce.

“We are expanding our menu with a lot more health and fitness-forward matters like bowls and more entrée-type dishes that we really do not definitely have the house to make in Kendall Sq. [in Cambridge],” Dumont advised VegNews. “And we’re increasing our dessert menu to incorporate Boston product pie and a thing we’re heading to connect with ‘pub tubs’— lovely sundaes with all of the toppings. We are likely to have tons of variants of soft serve ice cream, also, which is super nostalgic. It’s a New England matter.”

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To enhance its attractive food menu, the workforce focused a good offer of time, vitality, and assumed to crafting an similarly spectacular beverage program—which features anything for everybody. “We’re unquestionably going to be celebrating all the regional craft breweries that will be our primary aim,” McAuley advised VegNews. “Knowing in which we are, of system we will have the activity-day mainstream alternatives like Bud Lights and factors like that. But the principal aim will be on New England craft beers, just like we do in Kendall [Square]—only it will be in draft kind and in far more of a big-bar kind.”

In addition to these two PlantPub places, the crew programs to broaden the thought to other towns all-around the nation.

New England’s plant-based food scene

The PlantPub thought is increasing as the plant-based motion commences to penetrate regions across the region, like New England. McAuley calls the PlantPub group “mission-oriented affect entrepreneurs” and claims the trend toward plant-based delicacies has seen exponential progress, and that Boston, “being a little more conservative than say Los Angeles or Manhattan,” is lagging powering. “Plant-based mostly is the quickest-expanding space in the foodstuff field, so we’re assured in its achievement. We think it is very long overdue in Boston,” he reported.

Kenney, who owns Double Zero, a gourmand pizza eatery with a spot on Newbury Road in Boston, states he has gotten “so substantially constructive comments and support” about the new cafe from the Bigger Boston group, including from PlantPub Fenway landlords Panos and Sara Demeter, who he claims are “passionate” about plant-based foods and advised the Fenway area to him.

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“I believe persons are realizing, extra and more, how superior plant-based foodstuff is. Look, a whole lot of people did excellent plant-primarily based food stuff in the previous, but it’s gotten even better and is just actually, actually great now,” Kenney stated. “Chefs are now currently being much more progressive, there are more solutions available now. … I feel that a large amount of folks preferred to do this [adopt a plant-based diet] for a long time, but they did not like the texture or the style of the foods they were eating. Which is just not the scenario anymore.”

Dumont agrees, declaring that several PlantPub menu goods “mimic” not only the flavor but the texture of their meat counterparts, so diners “aren’t sacrificing anything at all taste-wise” by eating a much more sustainable and healthier eating plan that is much better for the world and is, she states, the foreseeable future of food stuff.

“And the truth that we’re proper throughout the road from Fenway Park is substantial. To me, baseball is about nostalgia factors that kids keep in mind and, as grown ups, nonetheless like. Acquiring a pub that has all of the points that you love—only designed in a new and greater way—will become component of your heritage, element of your family’s history … that’s wherever we want to get to,” Dumont suggests. “We want to evoke that in people—get them to keep in mind the previous, but now they are having in a way that is relocating towards the upcoming.”

For additional about Matthew Kenney’s vegan restaurants, study:
Chef Matthew Kenney Opens Rhode Island’s Initially Vegan Push-Through
There Are About To Be 100 Spots of Matthew Kenney’s Vegan Deli
Chef Matthew Kenney’s 40+ Vegan Eating places: The Full Manual

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By Taba