Here's a common complaint about many vegan food items from one flesh-loving carnivore: A lot of it tastes like soy and old tube socks. But then, Green opened up in Phoenix and Tempe, spreading the gospel of proper vegan cuisine to the steak-obsessed masses. Chef Damon Brasch had the magical idea to blend a multitude of cooking styles, yielding tasty comfort food from vegetarian or vegan ingredients that's both familiar and daring. There are the West Coast Fries, better than any spuds from In-N-Out; barbecue wings worthy of any sports bar; and, hands down, the best crab puffs in the entire Valley. But Green does more than simply trick the taste buds into eating better — the menu shows the true versatility of spinach, chickpeas, and cabbage when prepared with a lot of care and a dash of excitement. Were it not for actual burgers or wings, Green could make a vegan/vegetarian out of almost anyone.