'I’ve had so much nostalgia for the Oakland spot already, but this is about doing...
after closing its original Oakland restaurant earlier this month, with plans to open new locations in San Francisco this Saturday and Santa Rosa in early October.set up shop in the former Kwik Way Drive-In on Lake Park Avenue near Lake Merritt in October 2019, it was an instant sensation. Lines stretched down the block, and it sold out of its trademark smackaroni and plant-based fried chicken in a matter of hours on its first day in business.
He noted the original Oakland restaurant was always going to be a temporary home. Before he signed the lease at the Lake Park Avenue space, he was aware that aVegan Mob's soon to be new San Francisco location located in the Bayview near Bernel Heights.“So it was about time I got out of there,” Gordon said. “It was a hard choice to make because I was so in love with the restaurant, but I felt like I was so tied up with it that I wasn’t allowing new opportunities to come.
The San Francisco restaurant will be a smaller, 24-seat operation – think pickup and delivery orders with a self-serve kiosk and some outdoor dining in a sunny area – a deliberate decision that will give Gordon the capacity to focus on building a franchise concept starting in Santa Rosa. That outpost, located at 13 West Third Street, will become a much larger destination space complete with 162 seats, a bar, indoor lounge, art gallery and movie screen.
Customers can order Vegan Mob outside at its new Santa Rosa location, which is slated to open on October 7, 2023.In the meantime, Vegan Mob fans can expect to find frozen versions of their favorites at Whole Foods and Safeway stores by early 2024. Each plate will cost somewhere between $6.99 and $7.99, with options ranging from vegan fried chicken, candied yams, smackaroni and collard greens to vegan brisket, barbecue baked beans, collard greens and smackaroni.
And for those who want to try making their Vegan Mob favorites at home from scratch, Gordon is releasing a cookbook through Penguin Random House in the spring, which will include 80 plant-based barbecue recipes, as well as the story of how Gordon got his start in the restaurant industry.“There’s been a lot of ups and downs this past year,” Gordon said. “I’ve had so much nostalgia for the Oakland spot already, but this is about doing what’s best for my business and for my family.
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