At Planta, Steven Salm harnesses the culinary power of plants

The founder and CEO of the 11-unit restaurant concept puts indulgence front and center.

“If you’re a broccoli or watermelon, stay away from Planta,” warns Steven Salm, founder and CEO of the veggie-centric restaurant concept. “We can do serious damage.”

Indeed, what Salm calls a “plant-powered” menu offers indulgent, chef-driven items like Bang Bang Broccoli, ahi watermelon sushi and noodles with truffle mushroom cream, all served in a polished-casual setting with a full bar pouring craft cocktails and biodynamic wines.

Planta’s mission is to open diners’ minds and taste buds to the creativity that can be associated with plants, he says. There are now 11 locations in the restaurant's portfolio, and while half of the menu is consistent across them all, dedicated sections may focus on Asian, Pan-Latin or Italian specialties.

Steven Salm
Steven Salm, founder and CEO of Planta

Listen as Salm shares how a personal lifestyle shift inspired him to start Planta, why the brand's dining experience and plant-based menu attracts many guests who aren’t vegans, and why a fast-casual spinoff may be in its future.

Subscribe to Menu Feed on Apple Podcasts.

Subscribe on Spotify.

Members help make our journalism possible. Become a Restaurant Business member today and unlock exclusive benefits, including unlimited access to all of our content. Sign up here.


Exclusive Content


It's time to send 'ghost kitchen' to the graveyard

Tech Check: The catch-all term for delivery restaurants is no longer accurate. Let’s lay it to rest and come up with a new label.


Higher-end consumers may be slowing their spending

The Bottom Line: There is some evidence that higher-income consumers may be cutting back. Or maybe there was just some pent-up demand.


Wonder bets meal kits aren't dead yet

Tech Check: By acquiring the struggling Blue Apron, the restaurant delivery concept believes it can touch more dining occasions. But will it work?


More from our partners