The Black-owned business, run by Coleman and his wife, Venus Dorsch, is targeting an end-of-February opening date. The intimate setting at their leased property on 532 W. Garden St. teeters on 1,000 square feet and seats about 50 people.
The aforementioned items Coleman rattled off, along with fried cauliflower "chicken," Philly "cheesesteaks" made with cashew-based cheese and Portobello mushrooms, and pineapple "chicken" teriyaki — also made with Portobello mushrooms as the chicken substitute — are expected to highlight the menu.
"Your significant other might be on a plant-based diet, you might not be on a plant-based diet, but you can both still enjoy a meal here," Coleman said.