There are a number of other restaurants cooking up solid meat-free dishes locally. But, in addition to honing in on Tampa and St. Petersburg, the following dining guide consists of 10 staples recommended by 3 Dot Dash co-founder Andrew Seeber — who’s opening a brick-and-mortar location for his vegan kitchen inside Seminole Heights’ Jug & Bottle Dept.
Think of the list, which is a great place for aspiring veg-heads to start when eating out this summer, as, well, Vegan 101.
Bodega An omnivore spot that hopefully never loses its vegan appeal. The tempeh sandwich is delicious, though vegans should order it pressed with oil, not butter. Another pro tip? Swap chicken for tofu to enjoy Bodega’s pollo asado. “Their new location in Seminole Heights is right down the street from 3 Dot Dash, so I see a lot of Bodega sandwiches in our future,” Seeber says. 1120 Central Ave., St. Petersburg, 727-623-0942, eatatbodega.com.
Cafe Hey Vegan soups and the VLT sandwich (vegan bacon, lettuce, tomato, Vegenaise) always deliver. Yet Seeber’s favorite Hey day is when the restaurant hosts the monthly Not Just For Omnivores Brunch, spotlighting dishes like biscuits and gravy, Benedicts and grits for vegans. Get there early. 1540 N. Franklin St., Tampa, 813-221-5150, cafehey.com.
The Cider Press Café Established as a raw vegan eatery before tapping into cooked plant-based cuisine, Cider Press, according to Seeber, serves some of the best Beyond Burgers around. It’s “also one of the only places in the area offering Violife cheese” from its bill of fare and retail section. 601 Central Ave., St. Petersburg. 727-914-7222, ciderpresscafe.com.
Ella’s Americana Folk Art Cafe Something-for-everyone vegan plates, including starters, sandwiches, pizzas and entrees. The house-made Good Burger and Hippy pie with vegan soy cheese are Seeber’s top choices, but a dreamy vegan mac is available on Sundays as well. 5119 N. Nebraska Ave., Tampa. 813-234-1000, ellasfolkartcafe.com.
Farmacy Vegan Kitchen & Bakery A vegan grab-and-go with an array of sandwiches, waffles, acai bowls and baked goods — namely delightful vegan doughnuts. Seeber puts the draw of Farmacy simply: “It’s great to have a quick spot that offers an entire menu for us.” 803 N. Tampa St., Tampa. 786-681-1644, farmacyvegankitchen.com.
Independent Bar and Cafe This neighborhood hangout, started primarily as a beer and wine bar, quickly took flight for its lunch. The tempeh Reuben has been a staple among vegans for years, and a number of vegan-forward items are featured as specials from time to time. Look out for the summer debut of the Indie’s vegan/vegetarian menu. 5016 N. Florida Ave., Tampa. 813-341-4883, independentbartampa.com.
Love Food Central A bright, welcoming restaurant driven by vegan and gluten-free comfort food. Seeber’s jam is the Awesome Burger (built upon a house-made beet and black bean patty) — and the buffalo bites when they’re on special. The dessert case is a must, too. 2057 Central Ave., St. Petersburg. 727-317-2034, lovefoodcentral.com.
Ray’s Vegan Soul The mobile vendor-turned-restaurant’s cornbread and uber-popular mac and cheese are not to be missed. However, Ray’s ever-changing lineup makes the drive to St. Pete — and subsequent line — worth it. 169 Dr. Martin Luther King Jr. St. N., St. Petersburg. 727-415-9030, raysvegansoul.com.
Trang Viet Cuisine While the food isn’t 100-percent vegan, Trang has offered a “vegan mirror image” of its massive menu for years. “Everyone I know has their own favorite thing with so many options,” Seeber says, “but their gyoza, steamed buns and smoked imitation pork dish with curry and basil are my personal go-to.” 230 E. Bearss Ave., Tampa. 813-979-1464, photrangvietcuisine.com.
Xtreme Tacos Regularly set up outside of 7venth Sun Brewery’s Seminole Heights facility, a young Mexican-American fusion spot that’s gone mobile and added several vegan offerings. The Sriracha cauliflower tacos — Seeber’s fave — “may be the No. 1 vegan grab of the moment for myself and the crew at 3 Dot Dash.” Various locations, Tampa. 813-570-6407, xtremetacos.com.
This article appears in May 17-24, 2018.