Walking into this self-described “vegetable bar” feels like post-cleanse Los Angeles working all its Instagram magic. It’s double-take gorgeous. Lush green-velvet seating and ornate gold detailing serve as complements to hanging brass planters filled with various ferns and their tender tendrils. At this outpost of Ravi DeRossi’s growing vegan empire, small plates draw the most out of fresh ingredients. A seaweed and avocado dish melds raw and fried bits in dreamy harmony. For a vegan parm, thin discs of eggplant are fried and paired with a bright tomato sauce and a garlic-based ricotta. Especially memorable is the mushroom-and-onion toast, in which black-garlic aïoli paste is topped with a toothsome array of shiitake, maitake, oyster, and hon shimeji mushrooms. It’s not all about the tapas though: Fondues, featuring Brooklyn’s NUMU vegan cheese, are delightfully tangy and come with an impressive variety of accoutrements (the spiced broccoli is not kidding around, though!) ideal for holing up in the cozy space and whiling away time with a few drinks and friends. And don’t sleep on what can only be described as vegan drunk food, especially the Buffalo maitake buns or breaded mac ‘n’ cheese bites dipped in Buffalo sauce and nondairy ranch dressing. It pairs magically with their single or large-format cocktails, including, duh, boozy kombucha.