A Modern Mindset: One Main Ingredient in Chef Eric LeVine’s Recipe for Success

This article was written by Christina Finkel, Certified Vegan Hospitality Consultant in New York.

I had the pleasure of getting to sit down with Chef Eric LeVine to share my appreciation for his thoughtful vegan-friendly menu offerings and learn more about his success as a chef and restaurant owner.

Originally from Brooklyn, Chef Eric has built an impressive career over the last 44 years. He opened 317 Main Street in Farmingdale, New York pre-pandemic in 2019 and has offered vegan options on his menu right from the start. Chef Eric said that “having vegan options was part of our core from the beginning. I want everyone to have an experience. It’s the details and the ability to execute these different things in a great way that separates my restaurant.” And I would have to agree that his vegan options are well-executed. You can tell that there was intention put into each dish and the vegan guests were not an afterthought. 

He’s definitely got vegan dish development down pat, explaining that “you just have to approach [vegan dishes] a little bit differently.” In the past he’s crafted both a vegan scallop dish and a wide “noodle” dish by creatively using king trumpet mushrooms, yum! 317 Main Street is also home to a vegan aioli made with silken tofu that is often requested by non-vegans. “Vegan food doesn’t have to suck” says Chef Eric.

I took a moment (or two) to rave about his housemade veggie burger and vegan ramen options, both of which I’ve ordered multiple times. The veggie burger is a true underdog dish: simple but so flavorful, made with edamame and other vegetables and topped with garlic aioli and pickled onion. Other veggie burgers now pale in comparison ever since I had this one. The ramen boasts a deep flavorful broth topped with a variety of satisfying veggies and tofu. Chef Eric admitted “I'll eat the sh*t out of that ramen,” which is my sentiment exactly!

As we spoke about his other delicious vegan options like the stuffed acorn squash, Chef Eric opened up about his battle (and win) against terminal cancer 13 years ago. He said it was what brought him to “realize how important it was to have that representation” on his menu. He also shared that “when you go through things in life that would kill others and it doesn’t…you have a different approach,” and his more open-minded outlook was a result of that time of his life.

Chef Eric shared his belief that “it definitely helps to have vegan options on your menu.” This is something I hope to get other restaurant owners on Long Island to understand and profit from. As Chef Eric explains, “There's a need for it. There are people looking for vegan options. And [the vegan options] are popular. It’s becoming the norm to see them mixed in with tables’ orders all the time.” This was music to my ears because I know there is a huge misconception that vegan options won’t get ordered. I would love to see other chefs on Long Island include vegans in their menu planning the way that Chef Eric does. This is why I trained as a consultant with Vegan Hospitality, so that I could learn how to support chefs and hospitality management in confidently catering to vegan guests. It’s now my mission to support restaurants on Long Island in becoming vegan friendly.

It was clear from our conversation that Chef Eric holds himself and his team to extremely high standards of constant self-improvement, which he does in a highly supportive environment that he has fostered within his kitchen. “My team is phenomenal,” Chef Eric shared proudly. Him and his team are continuously reaching new heights with their dedication to serve, which can be seen by all - figuratively and literally due to his open kitchen concept. In Chef Eric’s own words, “I listen, I talk to our customers. It's something I've done since I've been a chef. That's why I have the open window. There's no ego in it. I'm demanding of myself, I want us to be great.”

It’s evident that the adaptable and ambitious mindset that Chef Eric holds is key to his success. He welcomes criticism, fosters open communication with his patrons, and is constantly evolving his craft and his menu. Chef Eric was intentional with his inclusion of vegan options on his menu, and didn’t view it as a burden. Vegans who visit 317 Main Street are well taken care of and have a wonderful experience just like any other diner. They even include vegan cooking classes on their calendar of events from time to time, and they are very well-attended. The vegan community on Long Island definitely embraces Chef Eric’s restaurants and events alike.

When asked what Chef Eric would say to other chefs who don’t embrace the idea of offering vegan options, his response was part curiosity and part call to action. He said, “To chefs who see dietary [preferences] and allergies as an issue: What are you doing? What's your purpose, what's your ‘why’? You're here to serve. So you gotta give those options. And I want to!”

Chef hat’s off to restaurant owners and chefs like Eric LeVine whose open minds lead them to great success via inclusion and high standards. 

Does you restaurant need quick menu advice, or a strategy call to discuss your interest in serving vegan options? We’re here to help.