“I was the first college graduate in the family.” That single sentence says a great deal about Lillian Vergin and the life that eventually led her to Veggie House. Long before she became the owner of one of Salt Lake City’s beloved vegetarian restaurants, she was growing up in Orani, Bataan, in the Philippines, one of twelve children in a hardworking family.

“I would like to say it is a temple to food.” Omar Abou-Ismail says it simply, but everything about Rawtopia Living Cuisine and Beyond is built to support that one idea - a space that nourishes. Not only through what is presented on the table, but through what the food represents to him, and why this restaurant has become his life’s work.

“We brand ourselves here as anti-dairy.” When Monkeywrench opened in 2017, the words beneath its logo were meant to do exactly what they still do today in 2026 - interrupt the familiar and invite a second thought. For some, the phrase sparks curiosity. For others, confusion. Either way, it lingers.

“We did not know anything. We had no idea what we were doing. But we were passionate and motivated to make it work.” When Buds opened in 2012, it did not announce itself loudly. It did not have much room to work with, either. What it had was a window, a small menu, and a belief that vegan food could feel familiar, affordable, and welcoming to everyone.

“You just have to keep showing up. For yourself, for your business, for your people. Even on the hard days - especially on the hard days.” At just twenty-three years old, Kaitlyn Maestas opened the doors to Raw Eddy’s, a bright and cheerful storefront tucked into a historic downtown Salt Lake City building. Inside, one will find vegan, gluten-free, plant-based superfood protein snacks that taste like joy in bite-size form.

"I’m just trying to make the world a little bit better through food.” That has been Ian Brandt’s guiding principle from the start. For over two decades, he has been at the forefront of Salt Lake City’s plant-based dining movement, driven not by profit, but by a deep commitment to the planet, the animals, and the people who share it. Vertical Deli, his newest venture opened in June 2025, is the latest expression of that mission - this time, with a drive-through window and a focus on speed, convenience, and community.

“Sugar runs in my veins,” Felicia (Fee) Hanson said with a smile, as she looked around the warm, whimsical space she has built. “I just love making people happy - with candy, with food, with community.” Sweet Hazel, Fee’s vegan bakery, market, and café, is tucked into a cozy strip that includes Leavity Bread and Star of India. Named after her beloved cat, Hazel, Fee said that “She was my soul cat. When I started this adventure, I didn’t know what to name it, and my sister-in-law said, ‘What about Sweet Hazel?’ It just felt right.”

“The address was 666 South State Street. I said, ‘Let’s go first thing in the morning.’ That’s too good to pass up.” When Andrew Earley stumbled upon this space, it was the address that first grabbed him. The tongue-in-cheek name, Mark of the Beastro, followed soon after, a nod to the playful spirit he wanted to cultivate - one part punk rock, one part art haven. A full-service vegan restaurant in 2019 transformed into a cozy and welcoming café - one that shared its walls, and soul, with a vibrant performance venue known as The Beehive. Sadly, in the summer of 2026, however, Andrew made the difficult decision to close Mark of the Beastro and focus fully on organizing meaningful events.

“My grandma Rosa made everything with love. Watching her cook was like watching someone do magic with their hands - and it stuck with me.” Chris Blatchford, owner of Blatch’s BBQ, might not have realized it at the time, but those early years in San Diego watching his grandmother create Mexican dishes from scratch left a lasting impression.

“It has been a twenty-six-year revolution of veganism. I have seen it through my eyes in my own business.” Ian Brandt reflected on his journey from operating a food cart to owning one of Salt Lake City’s beloved vegan establishments, Vertical Diner. Ian’s love for culinary gems was nurtured by his parents who favored lesser-known restaurants.