Nick Cannon Opens Vegan Soul-Food Restaurant in LA


( ENSPIRE Trending News ) Nick Cannon Ventures into Vegan Restaurant Ownership

Another veggie-lover diner opened inside Yamashiro, a 106-year-old Japanese eatery in Hollywood Hills in Los Angeles, CA on April 30. The eatery called The V Tree Hollywood is an association between rapper, entertainer, and TV host Nick Cannon and acclaimed plant-based gourmet expert, Chef Velvet.

Clarifying why the eatery opened its entryways notwithstanding the continuous pandemic, Chef Velvet, who likewise possesses veggie lover café VelTree in Charlotte, NC stated: “We chose to open our entryways ahead of schedule regardless of the COVID-19 lockdown, since I accept that you can discover comfort in great soul nourishment!

“Regardless of what you are experiencing throughout everyday life, great nourishment will make you feel good inside. What’s more, I will probably place my spirit in each dish and bring a grin into Los Angeles homes.”

Gun has been an enthusiast of Chef Velvet’s cooking. In a video shared on Facebook, a year ago, Cannon was seen eating vegetarian chicken from the culinary specialist’s VelTree eatery menu and heard saying: “This is, uh, chicken, well… or something like it! It tastes superior to chicken; it feels superior to chicken.”

The on-screen character, who changed to more advantageous eating disposing of chicken, pork, and prepared nourishments, in the wake of being determined to have lupus in 2012 proceeded: “They’re doing it. I haven’t had chicken in I don’t have the foggiest idea to what extent. I got it now.”

The new café offers entrées, for example, seitan-based BBQ Ribz, Cajun Shrimp, African Peanut Stew, Lasagna, Salisbury Steak over rice, Krab Cakes, and Chic’N and Waffles; sides, for example, macintosh and cheddar, sweet potatoes, cornbread, and gourmet expert’s decision veggies; and red velvet cupcakes for dessert. By and by the eatery is providing food just for curbside administration, with plans to open for feast in once the lockdown is loose.


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