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FUGEDDABOUDIT!

At Plant Based Ma a, the “goombahs” don’t whack animals, they whack plants. e scratch Italian kitchen serves “NY-inspired classics with a twist,” i.e. everything on the menu is made using 100% plant-based products. But before you protest, “I’m a meat eater,” just read this article about what Plant Based Ma a does di erently, and consider giving their food a try! Countless people, including Abby and me, have been amazed by Plant Based Ma a’s incredible ability to transform plant-based products into classic, beloved, and downright delectable Italian and American dishes that are, normally, dependent on meat. In fact, individuals from all over our state, throughout our country, and even across the globe have become enamored with Plant Based Ma a, “joining the family” to break bread with the Plant Fathers.

Brian Fitzpatrick (an Irishman) and Dan

Costanzo (an Italian) met on their rst day of school together in 1979. ey, along with

Dan’s brother Ben Costanzo (another Italian), grew to become close friends over the years, but they never imagined themselves owning a vegan restaurant together! ese Brooklyn boys were used to eating hearty, savory, heavy meals without a care about calories or carbohydrates. It wasn’t until 2016 that the trio came together to, rst, start a food blog — Plant Based Ma a — for men to teach them how to cook their favorite meals without using animal-based products and, thus, eat healthier. eir goal was to make plant-based eating fun, not exclusionary, and, ultimately, absolutely delicious. By 2020, Brian, Dan, and Ben had expanded the blog to open their initial storefront for Plant Based Ma a, and the rest is history.

We started with the “meataballa parmigiana” appetizer ($12.95), which comes with 3 hand-rolled, golf-ball sized, oven-baked meatballs topped with melted mozzarella and house-made sweet ricotta. Smothered in Plant Based Ma a’s signature, award-winning sweat heat marinara, the meatballs were spiced perfectly and, somehow, tasted succulent and juicy. It was genuinely mind-blowing… I couldn’t believe they didn’t have any meat, as the texture was right on the nose. Abby agreed, calling them “phenomenal,” before admitting, “ ese may actually be the best meatballs I’ve ever had… and they’re not even real meat!” And that sweet heat sauce? Sultry seduction for your tastebuds, it piques your interest with its bright sweetness, then fully grabs your attention (and adoration) with its slow evolution to stunning spiciness. e fresh, creamy ricotta rounds out the avors on the plate, and the result is so good that, by the time you’re nished eating the whole plate, you won’t care that you didn’t eat meat. Instead, you’ll be impressed that you ate some really amazing Italian food that just so happened to be plant based.

For our main courses, Abby and I sampled a few items on the menu.

To experience all of the best parts of classic, authentic Italian avors, order “ e Joe Costanzo” entrée (half goombah - $14.95; full goombah - $26.95). Baby spinach, broccoli, fresh garlic, sun-dried tomatoes, and Italian sausage are sautéed in extra virgin olive oil, then arranged over a generous bed of delicate angel hair pasta and nished with sea salt and red pepper akes. e freshness of the ingredients, combined with the salty smokiness of the tender plant-based sausage, brought me back to the summertime pasta dinners that were lovingly handcra ed by my Nonni and Nonno. It was clear that the same type of care and attention-to-detail was put forth into this dish.

If vegan meat alternatives just aren’t you’re thing, then Abby and I recommend Momma Marie’s Eggplant

Need More Coupons - MyLivingMedia.comDiningOutReview by Gabby Gregory

Questions/Comments? diningreview@mediaoms.com with Gabby & Abby

Parmigiana (half goombah - $14.95; full goombah - $24.95). e crispy-fried eggplant was not at all soggy or greasy, and featured just enough breading to complement its avor and add some texture. Additionally, the eggplant wasn’t drowning under too much cheese; it had just enough to add some creamy richness while still letting the vegetable’s smooth, mild avor stand out and shine. e traditional marinara sauce it’s all served with had a subtle sweetness, with more robust, rustic notes and sparks of acidity.

Not in the mood for Italian fare? No worries! e goombahs have plenty of other delicious items to choose on the menu. My absolute favorite of the non-Italian dishes was the “mini ‘Kosher’ kowboy’s” entrée (2 for $12.95). Hand-battered and fried mini plant-based chicken cutlets are topped with spicy aioli coleslaw, smoked provolone, and kosher pickles & habaneros, then served on toasted garlic bricohe slider buns. I was (and still am!) obsessed with the delightful crunch of the corn ake breading. e bu alo-like spice was just enough to keep things interesting, while the smokey provolone balanced the rich avors.

“ e Lil Petey” sliders (2 for $12.95) are also an excellent option if you’re in the mood for more American-style food. e homemade sliders arrived with mayo, diced caramelized onions, and pickles on toasted garlic brioche slider buns. Juicy, creamy, and crunchy all in one, these mini burgers were the perfect bites of happiness. Eating them was just like enjoying good ol’ fashioned backyard burgers with your loved ones, except they didn’t make us feel heavy and bloated a er we gobbled them up.

Our dining experience at Plant Based Ma a was delightful, and Abby and I strongly encourage you to give their food a try. Don’t let your preconceptions about plant-based food stop you! Plant Based Ma a isn’t a politically-aligned restaurant, and there’s no shame or judgement if you are a meat eater on a normal basis. Plus, their plant-based food is in nitely more delicious than anything you’ll ever nd in the frozen food aisle or in the fast food drive-thru, so don’t let your experience with any of those vegan renditions sully your entire perspective. A er all, Plant Based Ma a’s recipes are so extraordinary that they’ll have you saying, “Meat? FUGEDDABOUDIT!”

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