A cook from Dallas takes her approach to vegan food with a newly opened ghost kitchen: Called VSpot grid, it’s basically burgers and fries, but with a dose of culinary flair and polish.
VSpot is by chef Lori Moore, who has worked with chefs like Kent Rathbun in the restaurant industry for more than a decade and runs her own catering business called Plated Love Kitchen.
She knew she wanted to do a vegan concept, but wasn’t ready to fully hit the market. It works for the Commerce Fork Food Company at 921 W. Commerce St. and is open Wednesday through Saturday from 4pm to 9pm.
“Before the pandemic, I thought about buying a food truck,” says Moore. “The idea of making a ghost kitchen was ideal where I could get a feel for the market and not have a fixed space.”
The Ghost Kitchen concept is ideal for people like me who are starting a business for whom brick & mortar is beyond their reach, “she says.” It’s less hassle and you don’t have to commit to a fixed room. “
The vegan restaurant space has grown in Dallas, but Moore had a definite idea of making a succinct menu of classic sandwiches, almost their take on a fast food restaurant.
Burger options include:
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classic burger with lettuce, tomato, mayo and cucumber on a Hawaiian bun
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Bakun Cheezeburger with Bakun and American Cheeze on a Hawaiian bun
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“Jalapeño Popper” with a burger with lettuce, tomato, cucumber, pepper, Jack Cheese Bacon and Jalapeno Cream-chz with diced jalapeños on a Hawaiian bun
She also makes fried chicken sandwiches, including a chicken club with lettuce, tomato, mayo, and bakun on grilled sourdough.
Other sandwiches are:
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“Shroomz”, a sandwich with sautéed baby bellas, smoked Gouda cheese, thyme aioli, rocket and red onions on a pretzel roll
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The “French Onion Patty Melt” with caramelized onions, smoked provolone and a thousand islands on grilled sourdough
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The “Cali Wranch Sandwich” has lettuce, tomato, mashed avocado, sprouts, and avocado-lime ranch on a Hawaiian bun, and the “Kale Ceezar Sandwich” has parmesan, kale salad, and ceezar dressing on a Hawaiian bun
In addition to the creativity of their menu items, the ingredients used are a key factor in the quality of their concept. Her bread choices are inspired, including the Hawaiian bun, the softness of which makes it a great choice for burgers, as well as the use of pretzel buns and grilled sourdough.
For her burgers, she uses the Impossible Burger, one of the best plant-based burgers out there; for chicken she uses Gardein chicken fillets; their bacon is from All Vegetarian Inc., some of the best, if not the best, vegan bacon on the market.
“I hadn’t seen a concept like this before, at least not here in Dallas,” she says. “I knew I wanted to make burgers, fried chicken, and fries. I love burgers, but I like to go in a different direction than what you normally see. I follow this voice in my head. “
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