Plant-based cuisine and DTLA aren’t what they used to be. Both are better than ever, exceeding expectations, and growing in popularity and impact faster than your neighbor’s cannabis garden.
Helmed by culinary powerhouses Janet Zuccarini (the mastermind behind the “Best Restaurant in America” Felix Trattoria) and Chef Michael Magliano (previously The French Laundry, Quince and Jon & Vinny’s Animal) Gusto Green is a plant-forward, omnivore-friendly cuisine with a dedication to sourcing from sustainable, best-in-class purveyors, including an exclusive partnership with Ziese Farms, the only federally approved purveyor of hemp leaf for food.
Through this exclusive relationship, Chef Michael Magliano can integrate the nutrient-dense leaf in a variety of ways, like Gusto Green’s signature amuse-bouche: a crispy, chickpea-battered whole hemp leaf. Highly regenerative and rich in potassium, omega-3s and more, hemp leaf fits well into Gusto Green’s culinary program, which emphasizes high-quality, in-season (and mostly California-sourced) ingredients from progressive local purveyors; shareable plates presented in innovative ways; sustainability; and, as Chef Magliano puts it, “eclectic, healthy dishes that can also be indulgent, crafted with bold, bright, fresh flavors.”
