Opening a restaurant is never a small feat. But opening a first restaurant during a pandemic is even moreso. Such was the case for Arielle and Brandon Hawthorne, who first launched their plant-based food truck Twisted Plants in May of 2019 and – just one year later – have successfully made the transition from mobile food operation to restaurant.
This week on FoodCrush, we talk with Brandon Hawthorne about the Twisted Plants journey, their inspiration for launching a plant-based business and both the excitement (and challenges) of switching over from a food truck to a brick and mortar restaurant. Along the way, he discusses the inspiration behind Twisted Plants, the food they serve and their vision for the future.
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As a passionate champion of the local dining scene, Lori has reimagined the restaurant critic's role into that of a trusted dining concierge, guiding food lovers to delightful culinary discoveries and memorable experiences.
Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with every dish. Lori is the author of two books: the "Wisconsin Field to Fork" cookbook and "Milwaukee Food". Her work has garnered journalism awards from entities including the Milwaukee Press Club. In 2024, Lori was honored with a "Top 20 Women in Hospitality to Watch" award by the Wisconsin Restaurant Association.
When she’s not eating, photographing food, writing or planning for TV and radio spots, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.
