Root, a vegan restaurant in Allston, closed suddenly earlier this month about a year after being bought out by a non-local restaurant group; it was originally founded and owned by the owners of FoMu, a vegan ice cream shop on the same block.
Now, the Roxy's Grilled Cheese team (whose brick-and-mortar location is right next to Root) is taking over the space to open a new vegetable-focused concept called Whole Heart Provisions, according to a licensing commission agenda. It'll be a quick-service restaurant with 19 seats, and the team is seeking permission to operate between the hours of 9 a.m. and 11 p.m.
A job posting for the new restaurant suggests possible growth plans, describing this as a "first location." James DiSabatino (Roxy's Grilled Cheese founder) and Rebecca Arnold (Pain D'Avignon, Alden & Harlow, Sarma) are behind the concept.
Whole Heart Provisions' Facebook page promises "boldly flavored and innovative vegetable, rice, noodle, and salad bowls."
Expect a September opening, according to the restaurant's Instagram account.
UPDATE, 8/18/15 at 10:40 a.m.: Boston Magazine shares a few additional details. For one thing, the menu will focus on a "build-your-own-bowl model" — choose a base (grains, fibers), vegetables, toppings, and "style," like "Szechuan tahini." The magazine also reports that no animal byproducts will be used, but the team is hesitant to go by the label "vegan" — a trend that FoMu and Root also subscribe(d) to — in order to give the impression that anybody can enjoy the food, not just vegans.