Plant Bistro Sherman Oaks Los Angeles

Your Urban Oasis for Plant-Based Dining

Nestled in the heart of Sherman Oaks at 13740 Ventura Blvd, Plant Bistro offers a refreshing escape into California’s vibrant plant-based cuisine scene. With its chic-industrial decor featuring living green walls, reclaimed wood accents, and sun-drenched patio seating, this neighborhood gem creates an effortlessly cool atmosphere perfect for everything from business lunches to romantic dinners. Open daily from 8:00 AM to 10:00 PM (weekend brunch until 3:00 PM), it’s become the go-to spot for health-conscious Angelenos and curious foodies alike. You’ll find friendly staff ready to guide you through their innovative menu at (818) 789-1001. Before we dive into their mouthwatering dishes, why not check your nutritional needs?

Calculate Your Meal Nutrition

Menu Highlights at Plant Bistro Sherman Oaks

Plant Bistro’s ever-evolving menu turns vegetables into showstoppers with globally-inspired creativity. Executive Chef Marco Rodriguez sources 90% of ingredients from local California farms, ensuring peak freshness in every bite.

Morning Magic (Served until 3PM)

Truffle Mushroom Scramble: Fluffy tofu with wild mushrooms and black truffle oil – earthy perfection.
Berry Bliss Pancakes: Fluffy oat flour stacks bursting with seasonal berries and maple syrup.
Sunrise Burrito: Scrambled turmeric tofu, black beans, and avocado wrapped in sprouted grain.
Chia Power Bowl: Coconut chia pudding topped with mango, granola, and bee pollen.
Avocado Toast Duo: Sourdough crowned with heirloom tomatoes and everything spice.
Breakfast Burger: Impossible patty with cashew cheddar and crispy hash browns.

Small Plates & Shares

Crispy Artichoke Hearts: Lemon-battered artichokes with creamy garlic aioli dip.
Jackfruit “Crab” Cakes: Old Bay-seasoned jackfruit cakes with remoulade sauce.
Buffalo Cauliflower Bites: Spicy fried cauliflower with cashew blue cheese drizzle.
Truffle Potato Croquettes: Crispy outside, molten truffle-infused inside – pure decadence.
Rainbow Hummus Trio: Beet, spinach, and traditional hummus with za’atar pita.
Mushroom Carpaccio: Thinly sliced king oysters with capers and lemon vinaigrette.

Garden Fresh Salads

Kale Caesar: Massaged kale with almond parmesan and garlic croutons.
Superfood Bowl: Quinoa, roasted sweet potatoes, avocado, and turmeric tahini.
Watermelon Feta Salad: Juicy watermelon, vegan feta, mint, and chili-lime dressing.
Asian Sesame Slaw: Crunchy veggies with ginger dressing and crispy wontons.
Mediterranean Chop: Cucumber, olives, tomatoes, and oregano vinaigrette.
BBQ Ranch Salad: Smoky tempeh strips over mixed greens with corn salsa.

Sandwiches & Burgers

Classic Plant Burger: House-made beet-infused patty with special sauce.
Nashville Hot “Chicken”: Crispy fried oyster mushrooms with spicy maple glaze.
California Club: Coconut bacon, avocado, and tempeh bacon on multigrain.
Philly Cheesesteak: Marinated seitan with caramelized onions and cashew cheese.
BBQ Pulled Jackfruit: Slow-cooked jackfruit with tangy coleslaw on brioche.
Mushroom Melt: Sautéed portobellos with caramelized onions and smoked gouda.

Main Attractions

Eggplant Parmesan: Breaded eggplant layered with cashew mozzarella and marinara.
Wild Mushroom Risotto: Creamy arborio rice with truffle oil and seasonal fungi.
Thai Coconut Curry: Seasonal vegetables in aromatic curry with jasmine rice.
Lasagna Bolognese: Lentil-walnut ragù between house-made pasta sheets.
Pesto Zucchini Noodles: Spiralized zucchini with basil pesto and sun-dried tomatoes.
Miso Glazed Eggplant: Japanese eggplant with sticky miso glaze and sesame seeds.

Sweet Finales

Chocolate Avocado Mousse: Silky dark chocolate mousse with raspberry coulis.
Vegan Cheesecake: Creamy cashew-based cheesecake with seasonal fruit compote.
Salt & Straw Collaboration: Exclusive dairy-free ice cream flavors weekly.
Cookie Skillet: Warm chocolate chip cookie with vanilla ice cream.
Churro Bites: Cinnamon-sugar dusted churros with chocolate dipping sauce.
Berry Crumble: Seasonal berries with oat topping and coconut whipped cream.

The Full Plant Bistro Experience

SoCal Chic Ambience

Walking into Plant Bistro feels like discovering a secret garden in the city. The two-story space features:

A stunning living plant wall spanning 20 feet behind the marble bar
Industrial-chic elements like exposed ductwork softened by warm walnut tables
Floor-to-ceiling windows flooding the dining room with California sunshine
Private dining nook with botanical-print banquettes for groups up to 12
Pet-friendly patio strung with Edison bulbs for magical evening dining

Service That Feels Like Family

What regulars rave about most isn’t just the food – it’s the welcoming vibe created by staff who remember names and preferences. Servers expertly guide newcomers through the menu, offering samples of house-made nut cheeses or seasonal specials. Manager Sofia Torres notes: “We see first-timers become weekly regulars because we treat everyone like neighbors.”

Pricing & Value

Considering the premium ingredients and artistic presentation, Plant Bistro offers surprising value:

Breakfast: $12-$16
Salads/Sandwiches: $14-$18
Entrees: $18-$24
Craft Cocktails: $14 (Try the lavender lemonade with botanical gin)

Their $25 Tuesday tasting menu (5-7PM) lets you sample chef’s newest creations.

Vibe Check

Mornings bring yoga-pant-clad creatives tapping on laptops over matcha lattes. Lunch shifts into power meeting territory with studio executives. Evenings transform into a lively date spot where the handcrafted cocktail menu shines. Weekend brunch? Prepare for a joyful crowd fueling up for farmers market runs.

Why Plant Bistro Wins Hearts

After countless visits (and dishes!), I keep returning for their showstopping Nashville Hot “Chicken” Sandwich – the perfect balance of crispy, spicy, and sweet that even meat-lovers adore. The Superfood Bowl remains my go-to when needing a nutrient boost that doesn’t sacrifice flavor. For dessert? That velvety chocolate mousse haunts my dreams.

This spot isn’t just for vegans – it’s for anyone who appreciates creative cooking where vegetables take center stage. I’ve brought skeptical carnivores here who left planning their next visit. The magic lies in how they transform humble ingredients into crave-worthy dishes without