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Ba Bar has gone green.

What's happening: The latest iteration of Seattle's beloved Vietnamese street food-inspired restaurant offers an all plant-based grab-and-go menu from a take-out window at its South Lake Union location (500 Terry Avenue North).

Background: Ba Bar Green launched in mid-November from a 200 square foot space where the restaurant formerly made pastries until the pandemic hit.

Between the lines: In the decade since they launched Ba Bar as a cousin to their more sophisticated Monsoon, brother-and-sister partners Eric and Sophie Banh have expanded their casual take on noodles and cocktails from its original Capitol Hill digs to SLU and University Village.

What they're saying: "I wanted to design the menu around dishes that were well-known to see if I could make them plant-based," Michel toId Axios. "It was a little bit tricky, but I think we've done a successful job. It's really a menu for everyone. Most, if not all, meat eaters will like these dishes and not miss the meat."

Yes, but: All three of Ba Bar's sit-down spots continue to serve up their traditional meaty favorites, including beef, oxtail and chicken pho, and vermicelli dishes.

Lewis here. My vegetarian daughter and I recently visited Ba Bar Green's take-out window and dined-in after ordering drinks inside.

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