Apparently New Yorkers have a hearty appetite for (really good) vegan sushi.
Designed by Gal Vaknin-Raz of Atal Design Group, the space was created with sustainability in mind, using reclaimed wood and features like energy-efficient lighting.
“Our reason for expanding was to keep up with the demand. We’ve had many requests for opening in various areas of a Manhattan and even outside of New York,” says Tali Vaknin, who co-owns Beyond Sushi with her husband, chef Guy Vaknin. (Hello, Queens and Brooklyn first!)
That demand likely stems from the fast-casual restaurant’s super creative menu that rolls up unexpected, healthy ingredients like sweet potato and mango with black and six-grain rices and spicy, flavorful sauces. So, no, this isn’t your standard California roll. Or your boring vegan one.
It’s an approach that makes vegans happy but has a much broader appeal. And in this case, the team is hoping to woo Midtown office workers. “Only 40 percent of our customers are actually vegan,” Vaknin says. “We hope to keep targeting vegans and vegetarians, but also people who like to live a healthy lifestyle in general.” Sounds delicious. —Lisa Elaine Held
Beyond Sushi, 62 W. 56th St., between Fifth and Sixth Aves., Midtown, www.beyondsushinyc.com
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