When it was announced Nikki Glick had to close her less-than-two-year-old vegan “Not Dog” restaurant at 51 Division Street in Sag Harbor at the beginning of this year, it was a bit of a blow, for her and for the community at large.
And while Glick will no longer have a brick and mortar location, she’s still very much open for business, with her vegan fast food offerings available through catered events and featured at local farm stands, most notably Share the Harvest Farm, based in East Hampton. Additionally, there are plans for a food truck further down the road.
Despite the challenges that come with no longer having a physical restaurant to showcase her vegan-style fast food offerings, Glick is certain keeping her niche concept alive will not only provide East Enders with good food, but with healthier food at that.
“Meat and killing the planet are very profitable in the short term. In the long term however, it’s suicide,” she says. “McDonald’s can have as many playgrounds as they want, but they can’t truly be kid-friendly while destroying the planet for future generations. So, we are trying to use our imagination to find ways of being American that aren’t stuck in the past. And to go towards compassion instead of mindless killing. Compassion for people who are having a tough time, compassion for the planet, compassion for animals. Even though compassion, like vegan food, is not trendy these days. Actually, all the more reason to try.”
Nikki’s LA Dog (left) and NY Dog (right) pay homage to classic regional hot dogs found across the nation. (Photos by Eric Striffler)
Although her stance on the vegan food movement and the current climate of the nation’s food system is strong-willed, Glick’s personal decision to switch to a vegan diet was not an abrupt one. A self-described “serious carnivore” beforehand, Glick started breaking up her meals by peppering in plant-based foods during her work week, a practice made much more frequent after she met her husband, a lifelong vegetarian.
“Because I’m the cook at home, I slowly evolved into being a vegetarian,” she says. “And [at the restaurant] I had a lot of those customers. Not everybody was just a vegan. There were people who wanted to reduce their meat intake, for whatever reason. But, salad is often the only plant-based option, or pasta.”
Glick’s vegan dogs pay homage to nostalgic noshes of the past, presented in the style of classic hot dogs found throughout the ubiquitous street food stands of major cities around the country. The dogs themselves are provided by Field Roast — a plant-based meat and cheese company based out of Seattle, Wash., and a forerunner in the vegan meat category — and are made of soy, pea protein and potato starch.
A glimmer of hope came to Glick after meeting Meredith Arm, executive director of Share the Harvest, who Glick collaborated with last year during the nonprofit’s summer soiree. “She was in need of a cook this summer, so I will be doing that for her. I’m really excited. And, you know, it’s 100% nonprofit, so it’s a really good organization.”
Meanwhile, Glick gets to see her vision beyond four walls.
“It was awesome to be at the brick and mortar,” she says. “I met so many incredible people. I already have some catering gigs lined up for the summer. People are upset that we closed. There’s a real need for plant-based food out here. It’s hard to come by.”
Next up for Glick is Share the Harvest’s spring market set for Saturday, May 2, from 10 a.m. to 2 p.m. at St. Luke’s Episcopal Church in East Hampton, where nearly two dozen local vendors, makers and artisans will showcase their freshly prepared foods and goods.
For inquiries on booking Glick for your next event, send an email to [email protected] or send a DM to their Instagram page.
