This meat-free quick-service restaurant has been around since 2012 — long before the new generation of meaty veggie burgers came along — but the five-unit chain is planning a major expansion, with three locations set to open later this year in Pennsylvania and Washington, D.C.
HipCityVeg serves burgers made from Beyond Meat patties, along with house-made ingredients like pulled “steak” made from mushrooms, smoked tempeh, grilled portobellos, and tofu for an average check of $15. The menu also serves vegan “Chick’n” sandwiches topped with ingredients like avocado, chipotle crema, and ranch dressing, as well as salads, and vegan milkshakes.
And despite an increasingly crowded market, CEO Nicole Marquis and the HipCityVeg team are not worried about the competition.
“We're so excited to know that the plant-based wave is really taking off,” a HipCityVeg representative said. “The fact that other, larger chains are taking on this idea just means that our goal for a healthier, more sustainable planet is getting closer.”
HipCityVeg is owned by Philadelphia-based hospitality group Marquis & Co., which also operates vegan restaurants Charlie was a Sinner and Bar Bombón, and has two layouts: one is 600-square feet, and the other is 1,800-square feet.