Miami Beach's vegetarian and vegan gastropub, Soul Tavern, is celebrating spring with a
The eatery's pop-up menu launches today, Friday, March 29, and will be available during lunch and dinner for dine-in and delivery, with buy-one-get-one half-off specials on Wednesdays.
As Soul Tavern's fresh, made-in-house pizza has been a consistent standout, owner Jason Gordon said that the three-month pop-up menu might be a prelude to a self-standing pizzeria concept. Like the rest of Soul Tavern's menu, vegetables are the stars of the dish.
A collaborative effort between him, the restaurant's staff, and his wife Vanessa, the
There's also a shishito and macadamia nut cream pizza with tomato sauce, charred shishito pepper, roasted red pepper, fresh tomato, kale, raw macadamia nut cream, and basil ($16) and a smoked ricotta and fig version with fig jam, sundried tomato, house smoked ricotta, parmesan, mozzarella, and baby arugula ($19).
For dessert, there's a chocolate and hazelnut pizza with chocolate and hazelnut spread, strawberry, and powdered beetroot sugar ($14).
The special menu also includes a garden salad with baby arugula, kale, avocado, red bell peppers, tomatoes, black beans, and roasted pumpkin seeds ($12) and edamame hummus with pickled edamame relish and housemate malanga chips ($8).
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Signature elixirs such as the Immune Boost and the Sea of Zzz ($25) are also available. Kombucha is offered in flavors such as blueberry mint, strawberry basil, piña
The Sunset Harbour eatery opened in 2016 with a menu nodding to the five elements — wood, fire, earth, metal, and water — which, according to Chinese medicine, help balance the body, mind, and spirit for optimal health. With its soothing welcoming atmosphere and picturesque Zen garden, Soul Tavern has established itself as a destination for people craving plant-based cuisine.
“It’s simple," says owner Jason Gordon, who's a local doctor of Chinese Qigong and an acupuncture physician. "Give our bodies the goodness they deserve while giving our spirits the flavor and fun they crave.”