In 2019, if you wanted a good chance of spotting a celebrity, Planta on Miami Beach was the place to be. Foodgod (formerly known as Jonathan Cheban) stopped by for dinner, Jaden Smith celebrated his birthday there, and supermodels including Hailey Bieber, Bella Hadid, and Adriana Lima shared photos from the South Beach hotspot.
Sadly for fans, Planta’s Miami location closed in August 2025, just a few months after the restaurant group filed for Chapter 11 bankruptcy. But anyone who assumes the brand has lost its edge would be mistaken. While the vegan chain has been through financial struggles and shrunk from 17 locations to five (in New York, Los Angeles, Chicago, Washington D.C., and Bethesda), it is now positioning itself for a major comeback.
Planta is all in on the US market, and new locations are coming. | Planta
Founded in Toronto in 2016 by chef David Lee and restaurateur Steven Salm, Planta is preparing for its next chapter. “Planta has been at the forefront of refined plant-based dining since day one,” Planta COO Daniel Moody told VegNews in an exclusive interview. “[It has] grown into a lifestyle brand that showcases how exciting, craveable, and globally inspired plant-forward dining can be.”
The turnaround has not been easy. Recovering from bankruptcy required difficult decisions, and despite its Canadian roots, Planta will no longer have a presence in Canada. Instead, the company is doubling down on the US market, where it has already cultivated a loyal and highly engaged customer base.
So, what’s next for Planta? We spoke with Moody to find out exactly that. From where they’re looking to expand (yep, new restaurants are once again on the horizon) to what the new menu will bring to the table to the strategy behind the brand’s comeback, we’ve got the lowdown on what’s next.
Planta’s new menu is ‘globally-inspired.’ | Planta
VegNews: Canadian fans were sad to hear that Toronto is no longer part of the brand’s footprint, though it’s where everything started. What lessons from those early years are shaping Planta today, and as it embarks on this next chapter?
Daniel Moody: Toronto was an incredible testing ground for Planta and taught us the importance of understanding the unique characteristics of each market. One of the biggest lessons has been the value of regionalization. While our core identity remains consistent, guests want experiences that feel connected to their local communities.
“Moving forward, we’ll continue focusing on market-specific offerings, regional ingredients, and menu adaptations that reflect the tastes and culture of the cities we operate in while maintaining the innovation and creativity that define the brand.”
VN: As you look ahead, where do you see the biggest opportunities for growth?
DM: We’re seeing tremendous success throughout our US markets, which continues to reinforce the growing demand for elevated plant-forward dining experiences. Looking ahead, cities like San Francisco, Seattle, and Portland stand out as particularly exciting opportunities.
Daniel Moody says plant-based dining isn’t going anywhere. | Planta
VN: Why do these cities stand out to you?
DM: [They] have strong food cultures, health-conscious consumers, and communities that embrace sustainability and innovation. They align naturally with Planta’s vision and represent the type of environments where plant-forward dining can continue to thrive and evolve.
VN: There’s been a lot of talk about the plant-based sector “cooling off” in recent years. From where you sit, what’s the reality?
DM: From our perspective, demand for plant-based dining hasn’t disappeared—it’s simply matured. Consumers today are more educated and intentional about what they’re eating. The conversation has therefore shifted away from heavily processed meat alternatives and toward whole-food ingredients, balanced nutrition, and meals that deliver both flavor and substance.
“Guests are increasingly looking for dishes that provide protein, freshness, and nutritional value while still delivering an exceptional dining experience. Brands like Planta that continue to innovate and evolve alongside those expectations are the ones that will succeed.”
VN: The menu is evolving, too. How does this latest rollout reflect where Planta is headed as a brand?
DM: The new menu represents an exciting evolution. It embraces a more globally inspired approach while placing greater emphasis on seasonality and ingredient-driven cooking. We want to celebrate the incredible diversity of plant-forward cuisine found around the world and share those stories through our food. This direction allows us to showcase both global and regional flavors, culinary traditions, and seasonal ingredients in a way that feels authentic, creative, and uniquely Planta. It’s a reflection of our continued commitment to innovation while staying rooted in the principles that have always defined the brand.
‘Fresh ingredients’ and ‘vibrant flavors’ are on the menu at Planta. | Planta
VN: What sparked the inspiration behind these changes?
DM: The feeling of traveling through sun-soaked coastal destinations around the world, from the Mediterranean to Thailand to South Africa and beyond. We wanted to capture the energy and simplicity of beach towns where fresh ingredients, vibrant flavors, and leisurely dining experiences come together naturally.
“Growth will remain strategic and intentional, ensuring that every new location strengthens the brand and allows us to share our vision with more guests across North America. Ultimately, success is about proving that plant-forward dining can continue to lead the conversation around where the restaurant industry is headed.”
VN: What can guests expect when they sit down and try the new menu?
DM: Craveable dishes inspired by global coastal cuisines, bright seasonal ingredients, and a sense of escapism with every visit. Whether enjoying a meal indoors or on one of our sun-filled patios, the goal is to create an experience that feels transportive, relaxed, and memorable.
VN: As Planta enters this next chapter, what does success look like over the next three to five years?
DM: Success means continuing to push the boundaries of plant-forward dining while remaining focused on delivering the exceptional guest experiences that have become synonymous with the Planta brand. It means continuing to innovate through menu development, hospitality, and culinary creativity while thoughtfully expanding into new markets where our concept can thrive.
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Charlotte is a VegNews editor and writer based in sunny Southsea on England's southern coast.
