At one of restaurateur Ravi DeRossi’s most talked about ventures to date, Shenarri Freeman leads the kitchen with a vegan menu that puts her own twist on Black southern cooking. Freeman has impressed diners with her Southern fried lasagna (stuffed with a meatless red wine Bolognese), a crab cake made of hearts of palm, and a not-to-miss maple cornbread. The Virginia native is offering creative, comforting flavors that are helping define a new era of vegan dining in New York.