facebook pixal

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


A tweet comes between Grubhub and McDonald's franchisees

The Bottom Line: The fast-food burger chain’s former top U.S. corporate relations officer said, “cry me a river” in a now-deleted tweet about McDonald’s franchisees. It didn’t go over well, either with them or his new employer, Grubhub.


Burger King borrows preps from fine dining to innovate the menu

The burger chain’s new culinary focus reflects head chef Chad Brauze’s experience and passion gained in Michelin-starred restaurants.


Why the 2021 restaurant buying spree may come back to haunt some operators

The Bottom Line: Franchisees in particular jumped at the chance to scoop up restaurants in 2021, often paying sky-high multiples in the process. And then inflation hit.


More from our partners