Located in Oak Park, Munch is the champion of vegetarian restaurants.
At this restaurant, kids of all ages are welcome.
Summer meals will taste even better when you enjoy them on Munch's gorgeous patio.
At Munch, "dress to impress" is a thing of the past, and jeans are the new norm.
Or, take your food to go.
Street parking is provided for those dining at the restaurant's North Marion Street location.
For those who wish to avoid traffic, Munch is also accessible via public transportation, with stops at Harlem-Green (Green) and Oak Park-Green (Green).
Cyclists will love the spacious bike racks outside of Munch.
For food that tastes like a million bucks, Munch s got you covered for a fraction of the price.
Everyone can find something they like with the delicious vegetarian food at Munch.
Munch definitely has the best bites around and doesn't require the use of any animal products. Simple, delicious vegan cuisine with every visit!
So if you're looking for a place that totally understands your gluten sensitivity, look no further than Munch.
A fervent carnivore might not think there's much variety in vegetarian cuisine, but Quesadilla La Reyna Del Sur is out to challenge that notion. Its Mexican-style menu is impressive in its diversity, featuring ingredients not commonly seen in other restaurants. Quesadillas are layered with everything from squash blossoms to huitlacoche (a corn truffle); tacos are lined with soy-based lamb and pork; cubans are made with soy bacon and sausage. Cactus, meanwhile, is a go-to ingredient for the fresh smoothies, which are formulated to support everything from immune function to healthy digestion. The colorful beverages vibe with an equally-colorful dining room painted in lime greens and oranges. BYOB. Cash only.
As anyone living the vegan, raw-foods, or gluten-free life knows, eating out on a regular basis isn't all peaches and non-dairy cream. That's why Arya Bhavan—a 100% vegan restaurant—teaches folks how to create restaurant-grade meals during cooking classes. Whether you're a new convert who needs to start with ingredient basics, or a long-time vegan in need of new recipes, a range of classes to accommodate your skill level. Most classes focus on Indian-style recipes, such as aloo gobi (cauliflower and potatoes) or chana masala (a chickpea stew). With any class, students get to sample Indian teas, enjoy the prepared dish, and leave with their pockets stuffed full of culinary tips and tricks.
Handlebar’s kitchen is only open until 12:30 a.m., but given its location amid Bucktown and Wicker Park’s bars and clubs, it’s the perfect spot for a snack during a neighborhood bar crawl. Vegan and vegetarian goodies such as black-bean tostadas and tempeh po’ boys are paired with craft brews on tap.
Two self-described “foodies” founded this stand in the Chicago French Market to spread the gospel of healthy eating with a menu of uncooked, vegan dishes. Try “spaghetti and meatballs”—seed-based meatballs over a bed of zucchini ribbons—or the fiber-rich sweet potato pancake and wash it down with a bottle of fresh coconut water.
The menu at Mana Food Bar reads something like a travelogue. The restaurant’s chefs scan the globe for influences before crafting their vegetarian and gluten-free dishes, which include portabella mushroom burgers, horseradish-spiked mac and cheese, and tamales stuffed with pumpkin and jalapenos.