{"id":24278,"date":"2025-01-29T10:00:45","date_gmt":"2025-01-29T15:00:45","guid":{"rendered":"https:\/\/www.vrg.org\/blog\/?p=24278"},"modified":"2025-01-21T11:21:07","modified_gmt":"2025-01-21T16:21:07","slug":"lamara-serves-up-socal-in-the-big-easy","status":"publish","type":"post","link":"https:\/\/www.vrg.org\/blog\/2025\/01\/29\/lamara-serves-up-socal-in-the-big-easy\/","title":{"rendered":"Lamara Serves Up SoCal in the Big Easy"},"content":{"rendered":"

\"\"<\/a>By Keryl Cryer, Vegan Journal Editor<\/strong><\/p>\n

No one would call me a typical born-and-raised New Orleanian. Not only have I been vegetarian for nearly 24 years, but I never cultivated a penchant for the city\u2019s renowned coffee drinks. Therefore, I spent the past five years paying scant attention to a modern-fa\u00e7aded coffee house in my mother\u2019s native Seventh Ward. Then, my mom discovered that Lamara<\/a> is a rare New Orleans eatery with an entirely vegetarian menu. Well, we\u2019re going to have to check this out for ourselves, and for multiple meals.<\/p>\n

Lamara (Spanish for \u201cthe group\u201d or \u201cthe crowd\u201d) has a bright and airy SoCal-inspired interior, with some minimalist paintings, potted plants, and the occasional wooden surfboard for d\u00e9cor. Patrons order at the coffee bar and then seat themselves at long tables reserved for \u201cdrinking, daydreaming, and conversation\u201d or along a wall with outlets aplenty for laptop users. A dog-friendly backyard patio allows for outdoor dining and lounging in sun or shade. A vintage California postcard had been reincarnated as the order number that we took to our chosen table.<\/p>\n

Lamara\u2019s cuisine embodies its \u201cReal Food Made Well\u201d philosophy. All offerings are organic, dairy-free, and devoid of refined grains, refined sugar, and seed oils. The restaurant does use pasture-raised eggs and local raw honey, but most items are vegan or easily customizable. A note for anyone with food allergies that the menu does lean heavily on tree nuts. Gluten-free options are available for tortillas and everything bagels.<\/p>\n

Breakfast is served from 8 a.m. on weekdays and 9 a.m. on weekends until 11:45 a.m. I selected the La Brea Burrito, which swaddles spinach, purple cabbage, avocado, vegan Mexican cheese, vegan chipotle mayo, and pico de gallo in a whole-wheat tortilla. The default protein is eggs, but I subbed in the veggie chickpea-potato hash to veganize. This substantial burrito will give diners a hearty start to their day, and likely send visitors unaccustomed to NOLA-sized portions away with leftovers.<\/p>\n

Lunch is available from 11:45 until Lamara closes around 2 or 3 p.m. My mom and I concentrated on the sandwiches, and they didn\u2019t disappoint. The B.L.A.T. features house-made Adzuki bean bacon, arugula, tomatoes, carrots, cucumbers, red onions, rosemary garlic, and vegan mayo. However, the star of Lamara\u2019s midday menu is no doubt the Nightshade. This sumptuous creation\u2014with layers of vegan provolone, roasted eggplant, red onions, red bell peppers, sun-dried tomato pesto, and copious amounts of arugula\u2014is a must-order. Both sandwiches arrived on multigrain slices from uptown\u2019s all-vegan Breads on Oak<\/a> and with a side of large, skin-on rosemary baked potato wedges.<\/p>\n

\"\"<\/a>\u00a0\u00a0\u00a0\u00a0 Another lunch possibility is the soup of the day, displayed on a letter board at the coffee bar. We tried what turned out to be a massive bowl of Locro de Papa made from Andean corn, green peas, and potatoes. Admittedly, we had difficulty finding the vegan feta flavor and texture, but the soup was still tasty and unique cold-weather fare.<\/p>\n

Lamara\u2019s beverage menu offers something for every palate and mood, from herbal waters to eight varieties of smoothies with catchy names like Brain Buzz, Honolulu Queen, and Major Mint. Notable libations include the Mexican Mocha with espresso, cocoa, cinnamon, and crushed candied peanuts; the Snowy Plover, espresso poured over sparkling mineral water and ice and topped with coconut whipped cream; and the London Fog, which combines loose leaf tea and steamed macadamia milk. A few drinks are made with honey, so make sure to check the descriptions before ordering.<\/p>\n

Even with Lamara\u2019s predictably laid-back Cali-NOLA atmosphere, the staff can accommodate those who lack time to linger. The grab-and-go items are all vegan and mostly raw. Try a Gracias Madre Salad with vegan taco meat and baked corn chips or the Good Things Growing Wrap with avocados, sprouts, baked tofu, and spicy peanut sauce on whole-wheat flatbread. When I visited, there were protein bites, lemon bars, and PB Protein Crunch bars topped with Peruvian chocolate and sea salt. Also available were canned waters and juices, as well as organic wines served by the glass or bottle for take-out.<\/p>\n

You will find Lamara at 1300 N. Broad, not even a block off Esplanade Ave. It is a straight shot down Esplanade from City Park, and it\u2019s a 20-minute walk from the Fair Grounds that host Jazz Fest every spring. It is also only a few blocks from a quintessential Big Easy vegan establishment, Sweet Soulfood<\/a>. Visitors to the world-famous French Quarter, convention center, or stadiums can catch a cab or rideshare 10 to 20 minutes northwest to partake in the Lamara experience.<\/p>\n

Lamara, 1300 N. Broad St., New Orleans, LA 70119; 504-920-9991; https:\/\/www.lamaracoffeeandkitchen.com\/<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

By Keryl Cryer, Vegan Journal Editor No one would call me a typical born-and-raised New Orleanian. Not only have I been vegetarian for nearly 24 years, but I never cultivated a penchant for the city\u2019s renowned coffee drinks. Therefore, I spent the past five years paying scant attention to a modern-fa\u00e7aded coffee house in my […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-24278","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/24278","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/comments?post=24278"}],"version-history":[{"count":1,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/24278\/revisions"}],"predecessor-version":[{"id":24282,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/24278\/revisions\/24282"}],"wp:attachment":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/media?parent=24278"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/categories?post=24278"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/tags?post=24278"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}