What: /vege * ta * ble/​ is an organic, plant-based restaurant currently in its soft opening stage offering a unique spin on veggies. They offer both light and heavier options with the tagline: "guilt-free & comfortable food."

Who: Executive chef Jerry Yu built his restaurant in the space that housed the original SunCafe for five years on Cahuenga Boulevard West. And he knows a bit about the space since he was previously SunCafe's general manager. However it is now unrecognizable, as Jerry redesigned it into an industrial, chic style with grey chalkboard and brick walls, reclaimed wood tables and chairs, steel stools and iron lighting.

Why: "Guilt-free is a play-on word I use because it implies not only healthier versions of comfort food, but also you won't feel guilt for animals because its vegetarian/vegan," explains Jerry. "Comfortable food is my way of saying it's comfort food, but you don't feel uncomfortable after eating it."

The menu: The seasonal menu is what Jerry describes as "crave-worthy comfort food" and is divided into five sections: snacks, soup, salad, vegetable and plate (ranging from $6 to $16). Expect “comfortable” food selections such as: crispy house-made focaccia toast covered with garlic cashew cream sauce, mushrooms and sweet onion; hand-torn squash pasta with a creamy alfredo sauce; and mac 'n' cheese with gluten-free quinoa macaroni, cashew-based garlic cheese sauce and baby heirloom tomato. “Guilt-free” choices include chilled cucumber gazpacho, quinoa and strawberry salad, and asparagus with lime zest. For real cheese lovers, there is cheese made with dairy that is organic and rennet-free in addition to vegan varieties. Also served: desserts, organic Intelligentsia coffee, tea and juices.

Take note: There are no soy proteins or fake "proteins" of any kind.

Custom-made options: Each menu selection has various preparation choices that pretty much fill the gamut: vegan, vegan option, raw, gluten-free.

The details: /vege * ta * ble/ 3711 Cahuenga Blvd. West, 818-754-1149

The interior has been revamped from the former earthiness of the original SunCafe into a chic, industrial style.

Red leaf kale salad "massaged-to-order" with avocado and topped with shaved heritage carrots and pickled shallots.

Raw hand-torn squash pasta with a creamy garlic alfredo sauce, baby heirloom tomatoes, marinated crimini mushrooms,  zucchini, red onion, spinach, walnut dust and chives. 

Vegan and gluten-free mac 'n' cheese made with quinoa pasta and baby heirloom tomatoes.

Watermelon rocket salad with fresh mint and sweet balsamic reduction.