If Palms hasn’t been on your vegan radar yet, it’s time now. The recently revamped Palms has become a mecca for vegan-friendly dining thanks to nearly every restaurant on property offering vegan options. We’re most excited about the new, hip Greene St. Kitchen and their vegan options created by Executive Chef Joe Zanelli at Palms.
Modeled after the famous Greene St. in New York City and the hip hop/funk/pop culture from the ’70s, the Las Vegas restaurant recreates the popular SoHo area of NYC by featuring an exhaustive and impressive collection of graffiti and street art from Banksy to murals by POSE, SLICK (you can’t miss the artist’s piece in the entryway), Ces, Bik Ismo and Vhils whose jackhammered faces line the walls in the main dining room, all curated by the creative director of Palms, Tal Cooperman.
Enter through the arcade (hint: it’s an old fridge door you pull open to enter) and into another world where Banksy’s Smiley Copper Door I as you walk into the dining room and a larger-than-life birdcage surrounds the first bar.
With a staff that’s as knowledgeable about the art and the vegan menu, you can sit tight and know that you can’t go wrong with anything here.
The hearts of palm salad, with hearts of palm flown in daily from Hawaii, is a must. Slightly spicy thanks to the jalapeño vinaigrette (you can see the red pepper flakes throughout, plus there’s some fresh jalapeño placed a top the dish), it’s light and a perfect starter. Also worth ordering is the organic carrot soup made with ginger syrup, coconut milk and toasted pecans.
After that, try the King oyster mushroom appetizer. Mushrooms come topped with a smoked miso sauce and then you pop ’em on the 700-degree hot stone placed at the table, cooking them for about 10 – 15 seconds a side.
Another option to start your dinner is the organic avocado bruschetta served on crispy focaccia and topped with heirloom tomatoes and micro lemon basil.
When it comes to the main course options that are vegan at Greene St. Kitchen’s, you’ve got a handful to choose from. We’re partial to the hearts of palm cakes, pan-fried goodness served with veggie slaw and a coconut curry sauce.
Perfect for the desert heat, Greene St. Kitchen also has crisp and refreshing veggie summer rolls with jalapeño lime ponzu and a chipotle peanut sauce for the dippin’.
Finally, for those vegan-curious folk, Greene St. Kitchen has Beyond Meat No Way!! Vegan Sliders. These bad boys come topped with vegan Thousand Island and cheese on toasted sesame seed buns.
Add a little more to the table with some ides like the coconut cream spinach or steamed veggies in a champagne vinaigrette. Plus. they’ve got fresh sorbet in seasonal varieties like mango and strawberry.
Expect more vegan goodness to come from Greene St. Kitchen, too. Chef Zanelli is looking to expand the options even more!
Palms Las Vegas, 4321 W. Flamingo Rd.; 702-942-7777; 5 p.m. – midnight
Diana Edelman is the founder of Vegans, Baby. She previously lived and worked in Thailand where she spent years working for an elephant sanctuary and has traveled around the world speaking about the realities of elephant tourism. She is a public speaker who has appeared at SEED Food + Wine, VegFest Puerto Rico, VegFest Toronto and more, a journalist and entrepreneur. Diana is also behind the Vegas Vegan Dinners at James Beard Foundation’s James Beard House.