As Seen In…
“Without a doubt the most upscale and unique pick on this list, Elizabeth’s Gone Raw is a culinary gift to the world (veghead or not) opened by Elizabeth Petty, who was introduced to the benefits of vegan and raw foods when she was fighting breast cancer.”
‘“While you’re enjoying your ionized water, let me tell you about the menu,” says the lithe young server at Elizabeth’s Gone Raw, where none of the food is cooked to higher than 118 degrees and all of it is plant-based.’
Food & Wine
“From supper clubs to food trucks, F&W picks the best vegetarian and vegan restaurants around the country.”
Big 7 Travel
“Big 7 Travel scoured the globe for the restaurants that are pushing plant-based eating into a new light. Finalists were selected from across North America, South America, Africa, Asia, and Europe. Restaurants were chosen on their dedication to plant-based food and sustainable and seasonal menus.” You’ll find Elizabeth’s Gone Raw at number six.
“The story behind Elizabeth’s Gone Raw is an inspiring one. It came about when Elizabeth Petty, the restaurant’s founder and owner, was introduced to the benefits of a raw and vegan diet during her brave battle with breast cancer.”
‘“Vegan Menus Hit Mainstream” – While veganism may be considered a hip and progressive trend in modern dining, the practice of abstaining from animal products is a centuries old practice, dating to the ancient civilizations of India and Greece.’
Rob Laing talks to the chefs creating the best plant-based food. Whether you call that “vegetable-forward”, “plant-based cuisine” or just good food, the trend is undeniable and goes beyond being vegan or vegetarian. On this episode, he interviews Elizabeth Petty and Executive Chef Francisco Hernandez from the Federalist-era townhouse the restaurant occupies.