When Rhythm N’ Wraps opened in Allston nine years ago, the Cohen family saw an opportunity. The vegetarian food trend was becoming more mainstream, and Niles Cohen's family set out to create a restaurant that served up healthy food with global influences.
Now 100 percent vegan, Rhythm N’ Wraps draws inspiration from Central American, Mexican, Indian, Jamaican and African cuisines. “We’re making food that can appeal to people who aren’t necessarily vegan or vegetarian and feel that they’re not losing much with flavor and taste,” co-owner Niles Cohen told Morning Edition host Joe Mathieu this week. “We like to encourage people to step out of their comfort zones and try new things.”
That creative approach has led to dishes like the Philly steak bomb with homemade cheese sauce, fried oyster mushrooms, and cosmic tofu — all completely meat and dairy free. “We have a diverse array of chefs in the back, and they put their own kind of twist and influence on the food,” Cohen said.
It's like Cheers: when you come here, everyone knows your name. You can relax and just chill.Chef Sediki
Chef Sediki, who goes by Chef So and So, says he loves experimenting with new flavors and surprising people with what vegan cuisine can be. “I like it because it gives me space to be creative, to manipulate things to almost taste like meat,” he told Mathieu. “I love the journey of doing that. And having people try it and be amazed.”
Throughout the pandemic, Cohen says the restaurant is “making the best of it” by relying on takeout and delivery orders and its loyal customers, who drop by in person or share about Rhythm N' Wraps on social media. “The pandemic has been tough for everyone, all around,” he said. "We definitely appreciate all the support we’ve been getting from the whole city, the whole state. That’s why we’re still here — people making an effort to support us.”
The welcoming atmosphere inside the restaurant has always been part of the Rhythm N' Wraps "vibe," according to Sediki. “You can have a bad day, you come here, have some good food and enjoy some music,” he said.
Post-COVID, Cohen says he’s looking forward to the return of in-person events at the restaurant, which create a sense of community that is line with that vibe and mission. “We’d love to have full houses and serving people,” Cohen said. “And having live bands, having art nights again. That’s something we are definitely looking forward to in the future.”
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