Ethical Veggie-Forward Restaurants

Set to open early this year, Fallow Kin is elevating New England's culinary scene with a focus on sustainability and zero-waste practices. The Cambridge restaurant will craft meals focused on local sourcing, elevate vegetables as main attractions, and integrate byproducts into its inventive dishes and seasonal cocktails.

A standout menu item is Fallow Kin’s innovative take on the classic burger—a 50/50 blend of Vermont wagyu beef and mycelium, a carbon-neutral mushroom byproduct. This approach reduces the dish’s carbon footprint while delivering rich, satisfying flavors.

The restaurant’s zero-waste model ensures that leftover ingredients from one dish find new life in others, exemplifying its commitment to resourcefulness and environmental responsibility. With fine dining techniques and bold creativity, Fallow Kin aims to set a new standard for sustainable dining while celebrating the best local New England ingredients.

Image Credit: Rachel Leah Blumenthal