Richmond Vegan Restaurant Marks Four Years With Pop-Up

Devil's Lettuce celebrated its milestone by offering a plant-based tribute to classic fast-food menu items.

Updated on Oct. 16, 2026 in Vegetarian

Richmond Vegan Restaurant Marks Four Years With Pop-Up

Live Poll

Do you enjoy eating vegan versions of popular fast-food dishes compared to the originals?

Richmond vegan restaurant Devil's Lettuce celebrated its four-year anniversary on October 10 with a special plant-based menu. The event featured vegan versions of fast-food staples that the owner wanted to recreate for local diners.

Why it matters

The restaurant is celebrating reaching a milestone as many small businesses struggle with rising food costs. The menu was designed to offer meat-free alternatives to childhood fast-food favorites that are typically unavailable to vegans.

Located at 9050 West Broad Street, the restaurant is surviving despite food prices being more than a third higher than before the pandemic. Owner Janice Rossano brings 24 years of industry experience to the operation.

The players

Devil's Lettuce

This is a Richmond-based vegan restaurant located at 9050 West Broad Street.

Janice Rossano

She is the owner of the restaurant and has 24 years of experience in the food industry.

Mashed

This is a food and lifestyle publication that evaluates restaurants and culinary trends.

The details

The anniversary menu featured plant-based versions of popular items including the Cheesy Gordita Crunch, Cheesy Fiesta Potatoes, and Cinnamon Twists. These selections were specifically chosen based on the capabilities of the kitchen's existing equipment.

March 2026: Mashed named the restaurant the best vegan spot in Virginia.
October 10, 2026: The restaurant hosted its anniversary Taco Hell event.

Culture Shift

The restaurant is bucking the National Restaurant Association's industry survival statistics regarding the high failure rate of new businesses. This highlights a trend where niche, plant-based establishments gain longevity by cultivating a loyal local following.

The event drew crowds to the West Broad Street location, demonstrating strong local support for independent vegan options. Residents should note that the specialized menu was a limited-time offering dependent on the kitchen's specific equipment.

The takeaway

Small independent eateries can build resilience by creating memorable, nostalgic experiences for their community. Owners looking to replicate this success should focus on menu items that leverage their existing kitchen equipment.