Like its name suggests, Bloom Plant Based Kitchen is 100 percent vegan, and gluten-free to boot. Chef Rodolfo Cuadros, who heads the nearby pan-Latin restaurant Amaru, initially launched Bloom as a ghost kitchen before opening the airy brick-and-mortar location with an express goal of bringing health-conscious, plant-based food to the Chicago dining scene.
The vibe: Sleek and casual with upscale sensibilities, including sculptural light fixtures and so many potted plants. When the weather’s nice, ask for a table near the garage door windows, which roll up to create an indoor-outdoor feel.
The food: Vegan and impeccably plated, with wide-reaching influences that draw from Latin America (stone fruit ceviche, tacos) to pan-Asian (papaya salad, Chinese eggplant) to modern American (buffalo cauliflower). Menu items are demarcated with symbols to flag for nut allergies and indicate raw (i.e. uncooked) preparation.
The drink: BYOB, with a modest list of soft drinks and CBD sodas for the 21+ crowd, though a cocktail menu is reportedly forthcoming.
Time Out tip: The restaurant’s massive windows and warm lighting might make for a nice date night, but we recommend bringing a group of friends—vegan or otherwise—to maximize the amount of shareable plates to try.
Updated with reporting by Lauren Brocato