Like so many poor souls infected with COVID-19, a staggering number of restaurants met their untimely demise this year. Well-established eateries and fledgling startups alike were afflicted. Mom-and-pops, national chains, dive bars, bastions of fine dining; none were spared the wrath of this indiscriminate virus. No one could have predicted the devastating impact on business across the board, let alone prepare for it. Restaurants which already operate on razor-thin margins took the first hit, and keep taking the abuse, even as many other sectors begin to show signs of recovery. It comes as no surprise that we have excessive losses to mourn this year, but still, it’s no less sad.
The fatalities, like the number of cases, continue to rise unabated. At the time of this writing, approximately 1 in 6 establishments have turned the tables for the last time. To put that in perspective, that’s over 100,000 individual restaurants, touching countless lives. Their loss is felt profoundly by owners of course, but also employees, devoted regulars, and adjacent businesses that thrive on their success as well.
In the eye of the storm now, between holidays and stifled festivities, I’d like to take a moment to acknowledge just a few of these losses. 2020 has been a turbulent for me personally as well, beginning in the Bay Area, and ending in central Texas, so this particular restaurant obituary will follow that same winding path. My deepest condolences to all those mourning these losses.
Before the virus truly sunk its claws into the world and began the first wave of widespread shutdowns, Analog quietly slipped away in February, going gentle into that good night. Lining the walls with records, VHS cassettes, and old school video games, entering through the narrow doorway felt like returning to my ideal 90’s childhood library. Hosting popups for many fledgling vegan chefs, I remember spending one of my earliest nights in Oakland there, tasting Hella Vegan Eats for the first time. Their house menu of thick sandwiches stacked high with all manner of classic deli fare was the real attraction, though. Seitan Reubens, bahn mi, meatless corned beef; they were slinging these thick stacks before it was cool, true to character. With another strong supporter gone, the future of the analog medium itself hangs in the balance.
Crispy, tender, and well-seasoned falafel has been strangely difficult to come by in San Francisco, which is why the arrival of Liba Falafel was such a venerable establishment of Middle Eastern delights. Beginning life as a mobile truck and eventually taking root in Oakland as a brick-and-mortar, their fried chickpea balls were as famous as the rainbow of accoutrements that came with them. Arrayed like the salad bar of dreams, the purchase of one box would allow the voracious eater to fill it with as much Israeli salad, schug, onions, roasted peppers, and pickles as would fit. Clearly, this self-serve approach couldn’t survive such stringent coronavirus measures, and has become a thing of the past. After 11 years on the streets, they leave a gaping falafel-sized hole in SoCal.
Originally unleashed upon the world as Republic of V, Animal Place’s Vegan Republic has undergone quite a few struggles to stay afloat despite widespread support. COVID-19 was just the final nail in the coffin. Opened in 2014 as the first all-vegan store in Berkeley, there’s still nothing that’s equivalent to their selection of specialty plant-based goods in the area. From home goods to clothing to groceries, it was a paradise where everything on the menu was vegan, not limited to purely edible entrees. It also served as an event space, sharing the floor with vegan authors like myself on special occasions, becoming a meeting place for the community at large.
Nick’s Kitchen, once booming with three distinct outposts, turned belly-up seemingly overnight. All street-facing locations have closed, but this story isn’t a complete tragedy; this incomparable plant-based Filipino food has been reborn as a special order delivery service directly from Chef Reina. Rumor has it that nationwide shipping will soon be an option for more widespread access than ever. I’m holding out hope for this exciting development, because at about the same time as this announcement was made, I had reached the end of my time in California, too.
Heading down south to Austin, TX, it breaks my heart to have just barely missed experiencing the legend that is Veggie Heaven. Most Chinese restaurants have a token tofu dish or serviceable vegetable plate in a pinch, but now, none exist with a 100% vegetarian menu. Where does one go for sizzling mock meats, eggless hot and sour-style soup, or teriyaki cauliflower wings now? Seriously, I’m asking for myself here. There seems to be no equivalent establishment to reasonably pick up the slack.
Sending shock waves through the community, Mother’s Cafe called it quits after 40 years in Hyde Park. A bastion of old-school, nostalgic vegetarian and vegan dishes with a Tex-Mex twist, the owners attempted to survive on takeout only during these uncertain times, but found it entirely unsustainable. At least, as small consolation, they plan to eventually offer some of the restaurant’s best sellers as packaged food, as they currently do with their widely acclaimed cashew-tamari salad dressing. There’s no replacement for a mother’s love, though. For generations of locals that grew up in this dining room, this loss truly feels like a death in the family.
Best known for moist cupcakes, tender scones, and chewy cookies, Happy Vegan Baker also had a legendary Chick Un Salad along with more satisfying savory delights. Carrying the torch at farmers markets and events year round, their treats would also fill the deli cases at Fresh Plus, Natural Grocers, Tom’s Market, Dias Market, and Rabbit Food Grocery. Though they never had a static outpost, these snacks and staples were always close at hand. I personally regret not loading up my own fridge while I still had the chance.
All that glitters isn’t gold, and Austin will have a bit less of a shine now that Curcuma is no longer serving golden lattes directly to the public, alongside their renowned raw, healing cuisine. The trailer is no more, but the golden paste lives on for homemade turmeric treats. There’s no replacement for their distinctive pecan tacos though, made with spiced pecan “meat” on crisp jicama “tortillas.”
Open in Austin for less than a year, Cosmos Kitchen was taken from us before its time. Though well-liked and highly reviewed, accolades could not save it from the pitfalls of social distancing, with the reduced volume and revenue. Filling tacos with meatless al pastor, chorizo, picadillo, and more, the flavors transcended all dietary boundaries. The absence of this colorful food truck will be mourned by eaters across the city.
To all those that have left us this year: Thank you for all the delicious memories. You will not be forgotten. Your struggles, successes, and inspiration will live on, within us all.
Berry Arugula Salad
Spinach Cashew Cheese Empanadas
Pulled Jackfruit Sliders
Elote with Seed Salsa
Chefs Dhanistha Rivera and Luis Flores
Cosmic Vegan Vibrations With Universal Flavors
Meal Delivery, Catering, and Bay Area Pop-Ups
Shiba Ramen – Soymilk Ramen
Burma Superstar – Vegetarian Noodles
Imperial Tea Court – Hand-Pulled Noodles
Shandong – Handmade Noodles
Nom Eez (CLOSED) – Jap Chae
Sobo Ramen – Coconut Soy Ramen
Ceviche of King Trumpet Mushrooms; leche de tigre, avocado, mango and seeded chips
Beet Poke; macadamia, baby cucumbers, ponzu, seaweed garlic crackers
Curried Cauliflower; with muhammara and toasted almonds
Mexican Corn Cakes; cherry tomatoes salad, lime, chili and queso
Mezze Plate; falafel, smoked white bean hummus, baba ghanoush, cucumber, marinated feta, pomegranate-tomato and parsley tabouli, seeded flatbread
Neatball Masala; warm super grains, lentil and mushroom neatballs, coconut masala, pickled carrots, tzatziki
Donburi; warm super grains, kimchi, avocado, roasted yam, shiitake mushroom, chard, roasted cauliflower
Peruvian Hodo Soy Tofu Skewer; with King Oysters mushrooms, yam, aji amarillo, quinoa salad, and cucumber yogurt
Impossible Burger; grilled onion, chipotle aioli, tomatoes, gem lettuce
Warm Chocolate Cake; beet and chaga, Gio’s chocolate gelato, coco nibs