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Restaurant
Photos by Julianne Palmer
Be a GuacStar
Arizona’s first plant-based, full-service restaurant with an inspired beer, wine and craft cocktail program opens its doors BY MICHELLE GLICKSMAN
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“We wanted to bring plant-based dining to the masses,” explains James Carlin, co-owner of the new GuacStar Kitchen and Cantina, which opened recently in Tempe at 920 E. University Drive. Carlin, along with partners Suzanne Davis and Julie LaRussa, aims to redefine the plant-based category by creating a dining experience typically associated with that of hip mainstream restaurants found in cities like New York or Los Angeles.
“[We want to show] that you don’t have to sacrifice your taste buds or your wallets by eating plant-based cuisine,” Carlin says. “Our mission is to make healthy food sexy and to create an exciting, unpretentious, plant-based dining destination where the overall experience counts just as much as the food.”
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GREEN LIVING
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greenlivingmag.com
The 4,650-square-foot restaurant and bar offers plant-based versions of Mexican comfort food classics, including the Enchiladas de Calabacitas (roasted squash and zucchini, house rojo sauce, house verde sauce, cashew crema, cotija) and the Grilled Guac Pocket (queso, poblano pinto beans, pico de gallo, mozzarella, Anaheim chile, Impossible Meat blend, red enchilada sauce, crunchy corn tortilla, wrapped in grilled flour tortilla, house guacamole, avocado crema). Sides include Elote, Achiote Rice, and Cauliflower al Pastor.
