November 16, 2021 By Ally Donnelly
Ben Cutler is nervous. "I get a little inquisitive, concerned," he said. "I'm not sure how they do it."
I've convinced the avowed meat devotee, along with Morrell Presley of Morrell's BBQ, to check out Pat McAuley's new concept restaurant Plant Pub. The Hingham native opened the vegan pub in Cambridge's Kendall Square six weeks ago, serving craft beer and plant-based "bar food."
The pub's goal is to welcome more meat-eaters under the vegan tent with comfortable, accessible food like Impossible burgers, cauliflower buffalo wings, pulled "pork," BBQ "chicken" pizza and more.
Said Chef Mary Dumont, "Plant-based people and not plant-based people are actually friends in real life. We don't need to be going to different restaurants all the time." Dumont has a rock star resume. She was at Cultivar in Boston, Harvest in Cambridge. She’s an Iron Chef and Top Chef alum and in 2014 was named Food & Wine’s hottest new Chef.
She whips up a stunning array of plant-based fare and Cutler and Morrell dig in. Their reviews are candid and their questions–and concerns–are genuine. McAuley and Dumont talk through their objections, share their own journeys to plant-based and how a well-timed Covid pivot saved their business. Join us for a great conversation!