Detroit’s Eat for Impact Specials

September 2025

Throughout Detroit’s Eat for Impact, seven locally beloved restaurants are serving up exclusive dishes that support a more sustainable and equitable food system.

Every meal featured in Eat for Impact helps reduce environmental impact while celebrating delicious, plant-based ingredients. Please note that not all restaurants are labeling their dishes - some are working them seamlessly into their menus, while others are creating special materials. We love them all!

Check back for updates on new specials and participating restaurants!

Remember to take a short survey here when you try something!

• M Cantina

• Cauliflower al Pastor
  Tender cauliflower marinated in smoky chili paste with pineapple, then roasted until golden for a sweet-spicy twist on a classic Al Pastor.
  

• Roasted Garden Veggie Soup
  A comforting blend of carrots, celery, tomatoes, bell peppers, zucchini, and potatoes, topped with house-made garlic croutons for a satisfying crunch.
  

• Michigan Cherry & Dragonfruit Lemonade
  Michigan cherries meet tropical dragonfruit in this bright, refreshing lemonade.
  

• Spicy Watermelon Tequila Cocktail
  House-infused tequila with fresh jalapeño, lime, and watermelon juice, served with a chili-salt rim and a touch of elderflower.
  

• Yum Village

• Roots Village Meal
  Curry with Your choice of Rice, Ginger Curry Chickpeas, And Greens. Chickpeas are not spicy.
  

• Just Plants Village Meal
  Ginger Curry Chickpeas, Sweet & Spicy Plantains, and Sweet Potato Sunflower Butter Stew.
  

• IVY Kitchen + Cocktails

• Crispy Cabbage
  Wok-seared cabbage tossed with chili oil, walnuts, and a touch of umami for the perfect balance of flavor and crunch.
  

• Jerk Roasted Cauliflower Steak
  Charred cauliflower steak marinated in house-made jerk seasoning, served with sweet potato salad and finished with a vibrant mango-chile glaze.
  

• Golden Hour (Mocktail)
  Passionfruit, turmeric, ginger, basil
  

• Parc

  • Seared King Trumpet Medallions
    Corn-infused cashew puree, crispy shallots, preserved lemon oil.
    

  • Seared Polenta Cake
    Grilled escarole, roasted turnips, lemon caper emulsion, parsley breadcrumbs.
    

• Detroit People’s Food Co-Op

  • Marry Me Chickpeas
    A creamy, dreamy, and utterly irresistible dish made with tender chickpeas, sun-dried tomatoes, and a rich, velvety sauce. It's so good, you might just fall in love!  
    

  • Stuffed Portobellos
    Portobello mushrooms are roasted to perfection and filled with a hearty and flavorful blend of vegetables and quinoa. A delightful dish that’s so rich and satisfying, you won't believe it's plant-based! 
    

• Brooklyn Street Local

• Mushroom Calamari
  Cornmeal battered, fried oyster mushrooms with a lemon tarragon mayo.
  

• Seasonal Soba Salad
  Cold soba noodle salad with seasonal veggies, Thai basil, ginger, sesame, tofu crumble, & soy lime dressing.
  

• Avalon Cafe & Bakery

• Black Bean Smash Burger
  Black Bean patty, eggless sriracha chimichurri mayo, plant-based pepper jack cheese, spicy pickled veggies, and arugula on a challah roll, served with chips or mixed green salad.
  

• Green Goddess Grilled Cheese
  Swiss cheese, spinach, sliced avocado, gremolata, microgreens, grilled multi grain bread, served with chips or mixed green salad.
  

• Avocado Artichoke Toast
  Smashed Avocado, herbed artichoke, edamame, pickled red onion, micro greens, olive oil drizzle, lemon infused sea salt, on grilled thick-cut sourdough.