Vegan chefs are masters of manipulating plant oils and other fat sources for richness, but can they ever equal the thick layer of deliciousness that lies beneath a crispy duck skin or the ribbon of marbling that runs through a rib eye? We entered Tree House
on a quest to find the fat. Could these chefs achieve creamy richness armed with only seitan and soy cheese?
Keep reading: Cheryl Baehr's review of Tree House restaurant on South Grand
Photos by Jennifer Silverberg for the Riverfront Times