Plant City: A Love Letter to the Planet and the Plate
My personal favorite is their coffee and pastry selection! Images provided by Plant City
Nestled in the heart of Providence, Plant City is more than a restaurant — it’s a movement. Since opening its doors, the world’s first plant-based food hall has welcomed over 2 million guests, serving up delicious, innovative meals that just happen to be made entirely from plants. For founder Kim Anderson, the idea wasn’t just to create great food; it was about building something that aligned with her values, her roots, and her hope for the future.
Images provided by Plant City
Her journey toward a plant-based lifestyle was sparked by her family’s growing interest in climate action. “We were already environmental investors in climate solutions,” Kim explains. “Once I learned the environmental impact of our food system, I couldn’t unlearn it. I would’ve had to put my head deep in the ground to ignore what I knew. Going plant-based wasn’t even a choice—it was a responsibility.”
And with that awareness came action. A lifelong Rhode Islander, Kim set out to bring world-class, plant-based dining to her home state. “At first, we had to travel to NYC for more dining options,” she says. “So we built something here—selfishly for our family, but also for our community.”
Kim saw potential in abandoned buildings and underused spaces. Today, Plant City has expanded to multiple locations, including a drive-thru in Warwick—housed in a former Burger King—and a revamped dry cleaner in Barrington, now transformed into thriving hubs for flavorful, health-forward food. The flagship Providence location is perhaps the most dramatic transformation of all: once a strip club, it’s now a vibrant, welcoming space rooted in wellness and sustainability.
Their Barrington location! Images provided by Plant City
Walk through the doors of Plant City and you’ll immediately notice the difference. The space is powered by wind and solar energy, the packaging is compostable (turning into fertilizer in as little as six weeks), and the menu is entirely palm-oil-free and certified kosher. The food? Bold, fresh, approachable, and wildly delicious. Fan favorites include the fried green tomato sandwich with shiitake bacon, pizzas and pastas, sweet potato fries, reuben sandwiches, and over 50 handcrafted sauces made daily on-site. “The food is just really, really good,” Kim says. “It just happens to be made from plants.”
The impact speaks for itself. By choosing plant-based meals, Plant City guests have helped save:
1,233,456,695 gallons of water
22,834,454 pounds of carbon dioxide
49,303,842 pounds of grain
36,986,070 square feet of forest
1,204,613 animal lives
And diverted 357 tons of trash from local landfills through composting
Images provided by Plant City
And the journey continues. In just a few weeks, Plant City will open NYX, a sophisticated second-floor dining experience featuring seasonal dishes, elevated tastings, and a beautifully redesigned open kitchen. “It’s sexy, it’s exciting, but still local and humble,” Kim says. “You don’t have to get dressed up—just come enjoy the food.”
For those curious about a plant-based lifestyle, Kim recommends starting with simple swaps. “You don’t have to eat lettuce and tofu every day. Try a plant-based chili, curry, or just come here and taste it for yourself. It’s delicious, affordable, and powerful.” She also suggests watching Forks Over Knives and The Game Changers for inspiration.
“This way of eating is better for your health, better for the environment, and better for our communities,” Kim says. “It’s not about being perfect—it’s about making better choices. And food is a great place to start.”
