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Photo courtesy of @theboundlessbanana

It only took two weekends for Wild Chive—the brainchild of Brooklyn-based vegan chef powerhouse Soozee Nguyen—and its vegan brunch on Sundays to turn Portfolio Coffeehouse into a full-fledged dining destination.

And then she had to expand her horizons and move into DTLB, making a space at MADE by Millworks on Pine to serve her famed brunch. It took only a few months before she had to start serving her first dinner. On top of it all, MADE has a full-bar to accommodate the thirsty.

Kicking off tonight and , the menu is drool-worthy:


Nguyen’s keen sensibility for high quality vegan food kept vegans and non-vegans alike returning back for signature dishes like stuffed french toast filled with house-made chocolate-hazelnut spread, fresh strawberries, bananas, coconut whip and topped with maple and almonds. Or a breakfast bánh mì filled with tofu, tempeh bacon and ham, pickled veggies, cucumber, cilantro, chile, fried shallots, and a chive-cilantro aioli.

Her work fits into the larger—and quickly growing—vegan scene in Long Beach: Seabirds, Under the Sun, The Grain Cafe, and the expansion of both Caffeinated Kitchen and Nguyen’s own efforts are all


MADE by Millworks is located 240 Pine Ave.