PLANTA New York

PLANTA Queen NoMad is explicitly described as a '100% plant-based vegan restaurant' on its own website FAQ. The entire menu, including sushi, wok dishes, desserts, kids menu, and catering, is plant-based with no animal products listed. This is a structurally dedicated vegan kitchen.

As a 100% plant-based vegan restaurant, all dishes are by definition vegetarian. No meat or fish is present on the premises.

As a 100% plant-based vegan restaurant, no fish or seafood is present. All 'fish' items (e.g. 'ahi watermelon', 'carrot salmon', 'unagi eggplant') are plant-based simulations. Structurally safe for pescatarians by default.

The venue is 100% plant-based vegan. No dairy is present on the premises. Menu items referencing cream, sour cream, or ice cream use plant-based alternatives (e.g. coconut caramel, oat milk, dairy-free whipped cream as confirmed in the desserts FAQ). The kitchen is structurally dairy-free.

The menu extensively marks gluten-free items with a 'gluten free' label. The majority of dishes carry this tag. The venue's FAQ confirms 'many gluten-free and vegan options' and advises guests to 'ask your server for guidance.' However, gluten-containing items are present on the menu. Examples include Ramen Chili Crunch, Udon Noodles, Crispy Gyoza, Korean Chick'n Sandwich, Dan Dan Noodles, French Toast, and Kimchi Baos. This indicates a shared kitchen environment. No dedicated fryer or prep area is mentioned. No Coeliac UK or equivalent accreditation is cited. Cross-contamination risk is structurally plausible.

The menu explicitly flags nut-containing items with a 'contains nuts' warning. Examples include Summer Rolls with peanut sauce, Bang Bang Broccoli with peanut sauce, Avocado Beetroot Tartare with pine nuts, Chocolate Brownie with peanuts, and Mini Brownies. Nut allergen labelling is present and consistent. Nuts are actively used in multiple dishes across the kitchen, and no dedicated prep area or fryer is mentioned. The cross-contamination risk for anaphylactic guests is real.

The venue is 100% plant-based, so conventional eggs are not used. Several menu items, including the Truffle Fried Rice and the Fried Rice from the kids menu, are listed as containing "egg," which suggests plant-based egg substitutes are in use. These items are marked on the menu. The kitchen is shared across all dishes. Guests with egg-protein allergies, not just ethical vegans, should verify the specific substitute used.

Soy is present throughout the menu in various forms — tamari, chili soy, citrus soy, edamame, tofu — but there is no soy-specific allergen labelling or accommodation information provided. Staff may be able to guide on soy-free options on request, but no structured soy-free marking is evident.