Bloom is a vegan restaurant. But the mere fact of being vegan is not what makes Bloom interesting. What is compelling about this Wicker Park spot is that it has incredibly flavorful food that we can’t stop thinking about - which, yes, happens to be 100% plant-based and gluten-free. Bloom’s menu is filled with delicious hits, and if you’ve ever eaten at Amaru, a charming Latin American restaurant from the same team, this won’t surprise you. The plant-based dishes here are always complex, never lazy, and include zero franken-meat substitutes screaming “CHICKEN, I’M JUST LIKE CHICKEN!” in a clunky attempt to convince you it’s something it’s not. The ingredients simply taste like incredible versions of themselves. Like spicy asada tacos made with sauteed forest mushrooms wrapped in fresh corn tortillas. Or a tamal that’s filled with ancho banana blossom and topped with a sweet coloradito mole. The seared yucca gnocchi comes with a savory mushroom sofrito we inhaled after our first bite, and should probably file a restraining order against us. There are also plenty of raw dishes on the menu, adding to Bloom’s utility for various dietary needs. For example, the ceviche consists of fruit and sweet potato swimming in a bright coconut cilantro leche de tigre, and the lasagna is made from thinly shaved celery root and sliced tomatoes layered with pumpkin seed bolognese, cashew bechamel, and a sun-dried tomato marinara that tastes like the soul of a million tomatoes. The large, busy space keeps with the veggie theme - it’s filled with plants and is bright enough that you won’t worry if said plants are getting enough light. There’s a gin-heavy drink menu with a long list of fun vegan cocktails (the pisco sour uses soy protein instead of egg white), and you’ll see plenty of groups laughing and having what appears to be a great time. And the friendly service will happily answer any questions you have about how exactly that fried cauliflower is staying so crispy. The answer is rice flour and the perfect amount of house fermented buffalo sauce. And that’s pretty interesting.