With five locations in and around New York City, Mulberry & Vine seeks to offer guests clean, healthy food with exciting, global flavors that never overpower, says Justin Schwartz, cofounder and nutrition director. “We want guests to be able to dine with us several times a week, so we don’t season anything too strongly,” he says. “How many times a week can you eat a specific, very flavorful cuisine like Indian?”

Thus, the brand offers a variety of dishes that are inspired from places all over the world, like the Vegan Chickpea Shakshuka, for instance, which uses Middle Eastern warming spices cumin, coriander, chile powder, smoked paprika, and garlic, with fresh jalapeño for some kick. There are also pared-down menu options like the Simply Roasted Cauliflower seasoned with lemon, parsley, and sea salt. As someone who went to school for holistic health and nutrition, Schwartz finds inspiration in herbs and spices, leading him to create menu options like Sesame Scallion Tofu with fresh ginger, sesame oil, mirin for sweetness, and fresh scallion, and Chipotle Kale & Black Beans with chipotle pepper-infused vinaigrette that adds a rich, smoky heat. Plus, most stores feature an herb and spice wall—putting the focus front and center.

Menu Innovations, Story, Mulberry & Vine