Bacon Cartel

Five years ago Chef Jeffrey “The Kingpin” Schlissel was bitten by the plant-based movement. “VEGAN, use to be a four letter word in most kitchens. It has taught me to really think outside the box. We owe it to our plant-based guests to give them a mind blowing experience!’ We have had smoked beet tartare, Nicoise Salad (used watermelon and tofu egg) and vegan bone marrow that both vegan and meatatarins couldn’t believe it was plant-based. We would like to thank Lux magazine for the honor.