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Spirit Elephant’s pistachio-crusted tofu ($19) features sauteed broccolini, fig and quinoa salad and a citrus aioli. Photos by Michal Dwojak/22nd Century Media
The fig flatbread ($14) is one of Spirit Elephant’s shareables that includes cheese, confit tomato, arugula, pesto and fig balsamic.
The beet carpaccio ($14) features marinated beets, arugula, pickled beet stalks, braised beet greens, tartar dressing is one of the many salads on the menu.
Spirit Elephant’s bourguignon ($17) is one of four bowls and features baby carrots, mushrooms melange, cipollini, onion confit garlic, smashed potatoes.
The chocolate cake ($11) is a soft chocolate cake served with dark and white chocolate sauces, raspberry coulis and raspberries.
Erin Yarnall, Editor
2:34 am CDT March 17, 2020

Renan Lopes, the executive chef at Winnetka’s Spirit Elephant, wanted to change people’s perceptions of what plant-based eating could be.

When he first started developing the restaurant’s entirely vegan menu nearly a year ago, he tried to expand upon vegan dining, and he wasn’t going to limit himself geographically, either.

“The menu reflects the diversity of my background and my team’s background. Everybody came from a different place so we are trying to showcase that,” Lopes said.