Bad Garden Kitchen transforms comfort food dishes with plant-based alternatives

At Bad Garden Kitchen, Lancaster-natives Dean and Kirstie Roark are serving plant-based dishes worth indulging in.

After living in Seattle for several years and making plans to move back home, Dean began developing a fast-casual restaurant concept that would make mouthwatering plant-based bites convenient for their hometown community.

Recognizing a growing demand for intentional, plant-forward food in the area, Dean began crafting the menu for Bad Garden Kitchen using meat alternatives and whole food options including a mushroom quinoa patty made in-house—transforming familiar dishes with plant-based alternatives.

The Roarks find that a great way to introduce more people to plant-based eating is to mimic flavors they’re familiar with, which is why they chose American comfort foods.

“We wanted to stick to a simple menu—burgers, hot dogs, fried chicken sandwiches,” Dean said. “We knew the food had to be great to reach the community.”

In addition to its savory options, Bad Garden Kitchen serves a soft-serve plant-based ice cream and milkshakes that substitute potato starch and pea protein for traditional dairy, as well as vegan whoopie pies made by My Vegan Baker.

Dean works alongside his brother Alex, who helps to manage the restaurant. Both Dean and Alex as well as the tight-knit staff are proud to prep and serve each dish. The Roarks hope to make a broader impact on the community as they share what they’ve learned about health, sustainability, and animal welfare through their business.

“There’s all these different paths that can lead people to a plant-based diet,” Dean said. “We’re making it more accessible and giving people another option.”

Whether you’re vegan or just want a taste of what they’re serving up, find plant-based bites at Bad Garden Kitchen from 11AM-8PM daily.

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