Photos: Ras Plant Based
Ras Plant Based, from husband-and-wife team Romeo and Milka Regalli, are introducing new menu items as well as first-ever cocktails and mocktails. Executive Chef Romeo Regalli was born in Ethiopia and drawn to the culinary world at a young age, cooking with his mom in the kitchen and planning family dinners.
A focal point is Chef Regalli’s Ethiopian Platter, which can be shared or served for one person. A variety of different spreads are found on a base of injera, a traditional spongy flatbread originating from Ethiopia that is made by fermenting Teff flour, the smallest grain in the world that is similar to millet and until recently was exclusively grown in Ethiopia.
New to the menu are Mushroom Tibs, tender white button mushrooms with tomatoes and jalapenos, which is traditionally made with beef; and Mama’s Tofu, inspired by a recipe from Regalli’s mother that is composed of cubed tofu, jalapeño, tomato, and onion, season with Ras’s secret blend of spices. Also new to Ras are five raw vegan desserts including Banana Cream Pie, Tiramisu, and Chocolate Peanut Butter Pie sold by the slice.
Milka Regalli oversees the beverage program, collaborating with Ras’ bartenders to create the cocktails and mocktails. They include Lovespell, Cardinal rye, Del Bac smoked whiskey, dry curacao, grenadine, and lemon; Mango Mimita, mimita-infused tequila, lime, fresh mango, and agave; and are matched in creativity by Mocktails: Pina Faux-Lada, made with coconut cream and pineapple juice; and Crown Heights Queen, watermelon, ginger beer, mint, and agave.
Ras Plant Based also recently launched lunch and brunch menus featuring vegan Ethiopian fusion options. Live DJs spin tunes on Fridays and Saturdays from 5PM to close and on Sundays for brunch.
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