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March 10, 2020- by Steven E. Greer
This evening, I was walking to Nobu to see if they could make me some meatless sushi, etc., when I saw Wolfgang Puck’s at the Four Seasons. I am a fan of his Beverley Hills Spago and knew they would have top chefs able to cook anything, so I stepped in.
Sure enough, they smartly already have meatless option. They will soon have “sushi” made out of plants and I was the first one to get a try of it. I was very impressed.
Just 24-hours ago, I emailed people who would care to tell them that my restaurant review career was over. I was retiring because I had no interest in normal restaurants since I had gone plant-based. I think I will come out retirement and focus only on highlight places to find good plant-based meals. That is hard to do now, so I will have a challenge.