All Set Restaurant & Bar Introduces an Exclusively Vegetarian and Vegan Menu



All Set Restaurant & Bar Introduces an Exclusively Vegetarian and Vegan Menu
Photo by Laura Chase de Formigny//All Set’s Smoked Mushroom Sandwich

Montgomery County residents will have a new source for delicious vegetarian and vegan-friendly food when All Set Restaurant & Bar launches a brand new menu on Aug. 31.

Customers can expect to find All Set vegetarian classics like chickpea fries and their black bean quinoa burger along with new dishes like smoked mushrooms sandwiches, Nashville hot eggplant sandwiches, jerk BBQ jackfruit tacos and Buffalo cauliflower nuggets.

The menu also highlights Reavis’ baking talents with vegan sorbet, cookies, shortcakes and doughnuts for dessert.

The idea for an exclusively vegan menu came to Chef Edward Reavis after he partnered with Shouk, a plant-based food chain located in Washington, D.C. and Montgomery County, to create a vegan BBQ jackfruit sandwich.

“I was really taken by the flavors and how good the vegan food was,” says Reavis, who runs All Set with his wife, Jennifer Meltzer, and recently opened the Money Muscle BBQ food truck last September. “After handling so much meat last year doing the BBQ and seeing the ebbs and flows of the food market, it really hit me that we need to eat less of this stuff.”

He began testing different recipes and playing with barbequed vegetables until he had a menu’s worth of dishes.

“This is an ever-changing thing for me, so I’m not going to stick to a set menu. I’m going to keep introducing new food,” says Reavis.

All Set is currently open Wednesday through Sunday, but the restaurant will open on Tuesdays from 12 to 8 p.m. for “Tuesdays with Piggie Smalls,” an exclusively vegetarian and vegan event that will feature the full new menu.

A limited vegetarian/vegan menu will be available during the rest of the week at both All Set and Money Muscle BBQ.

For Reavis, this new venture is an opportunity to keep evolving and play with different concepts while encouraging sustainability.

“I don’t think everyone is going to convert vegan, but if we can cut back on the amount of animal protein people consume, I think it will have a ripple effect,” he says. “There’s a health perspective and farmers won’t be rushing to produce so much food, so there’s definitely a synergy there.”



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