I was just talking with a friend of mine, who also eats vegetarian, not too long ago about how we in Rhode Island really need a restaurant that specializes in meat-free Italian food. So, when I stumbled on PiANTA (Italian for plant) Vegan Restaurant on Instagram last week, I was pretty jazzed. The chef, Michelle Politano, is someone who (like me) was raised eating Italian comfort food and is now using her culinary talents to create plant-based versions of those traditional Mediterranean inspired eats, local Rhode Island ones like cawfee milk (more about THAT in a sec) and more.

Located in a cloud kitchen — which I just learned refers to a set-up that is strictly carry out and delivery — in Providence, PiANTA has everything from vegan Coffee Milk (part of my lunch order from yesterday and delicious) and salads (my husband’s a super fan after devouring the Super Caesar I ordered for him for lunch on Wednesday…he has a tree nut allergy and thankfully they safely and carefully prepared it for him without the pine nuts) to plant based pastas, soups and sides like their outstanding Smashed Potatoes with Lemon Garlic Aioli (so, so good!).

Kicking myself for NOT trying one of their pastas but I did order and absolutely ADORE their Citrus Marinated Fresh Tomatoes and the Super Loaded sandwich with plant-based pepperoni, salami, and mozz, house made Italian mustard, marinated tomato & onion, and chili paste on toasted garlic Italian bread. It’s as tasty as anything you can get your hands on either on Atwells in Providence or in the Knightsville neighborhood in Cranston, two of RI’s classic destinations for Italian American food.

You can opt for pick up at their location on 65 Bath Street in PVD or have everything delivered to your front stoop via Door Dash.

For the curent PiANTA menu and other goodies, scope out their site.

As always, if you get lunch or din din from PiANTA after reading this, please do let them know you found out about them here on PattyJ.com.