“It’s not about judging. It’s about serving a bad-ass meal,” said Davin, who is recognized as one of the region’s top and most creative sushi chefs. ”We’re trying to walk the line between doing cool stuff for plant-based eaters and pleasing the omnivores at the same time.”

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“We’re not even using the word vegan,” she explains. “Vegan is a philosophy. We’re just trying to create badass food with plants.”

“I wanted to do with Jessica a restaurant that is not a bunch of fake meats. There already are people doing that, and doing it well,” said Davin, who has been a chef for more than two decades. “I just really wanted to focus on plants. I mean, I eat pretty well. I’m probably a vegan who garnishes their food with meat. And doing what I do, I definitely think it’s important to have a plant-based restaurant where the chefs remember what meat tastes like.”

“I am trying to be open and honest in my beliefs without cramming it down people’s throats,” she said. “Whatever stage they’re at, we want to find a way to connect with people and their food in a non-preachy, positive and solution-based way.”