A few weeks ago, I had to write a feature story for my Advanced PR class. I decided to write about one of my favorite resturants, Sublime Restaurant & Bar. It isn't a "typical" feature story, but I figured I'd share it.
Actress Marilu Henner calls Sublime her favorite restaurant in the world; Alec Baldwin tells people they just might see him there and Pamela Anderson held her 40th birthday party there. But Sublime is not just another trendy Hollywood restaurant. In fact, it isn’t in Hollywood at all.
To visit Sublime, you will have to travel all the way to the other coast, to Fort Lauderdale, Florida. But what makes Sublime so special? The bright atmosphere with cascading window waterfalls, skylights, Italian glass tiles, an open-hearth oven, and exotic trees that are reminiscent of a tropical rainforest are a good start, but the tasteful decor is just the tip of the iceberg. What makes Sublime truly special is the very thing that all restaurants strive to be known for, the food. Sublime has a 100 percent vegan menu that is entirely cholesterol-free.
Nanci Alexander, the owner of Sublime, has been a longtime animal rights activist. In 1989, she founded the Animal Rights Foundation of Florida (ARFF) and has been volunteering as president since. She has been recognized by national and local organizations for her work on behalf of animals. Sublime is a continuation of that hard work.
According to Nanci, “Animal agriculture today represents the world's greatest source of animal cruelty, and the most significant step any individual can take to reduce this abuse is to move to a plant-based diet. The goal of Sublime is to show that plant-based food can indeed be sublime."
Sublime, by definition is, of such excellence, grandeur, or beauty as to inspire great admiration or awe; John Lenhard, who is the head chef at Sublime, works hard to live up to that standard. The menu goes beyond the typical vegetarian dishes and caters to meat-eaters.
According to Lenhard, “Sublime is a vegan restaurant, but people are not coming for the vegan food. They are coming because of the restaurant's reputation for having a superior dining experience. We have to have food that appeals to everyone.”
One of the ways he is able to accomplish that is by using a product called Gardein, a soy protein product made in various shapes and textures to make different dishes. This gives John the ability to make things like Sublime Picatta. While typical picatta is made with chicken or beef, Sublime’s version is made with a gardein cutlet and served with mashed potatoes, sautéed spinach in a lemon-caper sauce -- a meatless dish that has the closest thing to chicken possible, without being chicken.
Whether a devout vegan, an experimenting vegetarian, an Animal Rights Activist, or just a plain foodie. Sublime Restaurant and bar will provide an experience that matches its namesake.