How Nikki’s Not Dog Stand is Proving Vegan Food is for Everyone
/In the heart of the Hamptons, Nikki’s Not Dog Stand is making waves with its plant-based take on classic American comfort food. Founder Nikki Glick has brought her vision to life with an all-vegan menu that resonates with locals and visitors alike. Despite not identifying as vegan herself, Nikki’s focus on sustainability and inclusivity is proving that vegan food can appeal to everyone—from the trend-conscious Hamptons crowd to the everyday diner.
A Unique Approach to Veganism
Nikki’s decision to launch a fully vegan business, despite not being vegan, is rooted in a desire to offer options rather than impose restrictions. As she explained during our interview, she believes that “Plant-based food is just an option, not a law.” For Nikki, food should be about inclusivity and joy, not labels. At her stand, you might hear country music playing while a truck driver enjoys a New York Dog at the counter. It’s an atmosphere designed to bring people together, which, in Nikki’s words, is what food is really about.
By removing the pressure to conform to a strict vegan identity, Nikki’s Not Dog Stand creates a welcoming space where anyone—regardless of their dietary preferences—can enjoy plant-based versions of all-American favorites. This approach demonstrates that plant-based food can be a seamless part of everyday life for all.
The Power of Location and Concept
Located in Sag Harbor, a place Nikki describes as having “an incredible artist community and history,” Nikki’s Not Dog Stand is a perfect fit for the area’s eclectic mix of locals and tourists. Despite being located in an area known for high rent in an increasingly gentrifying neighborhood, Nikki and her team are committed to staying true to the real Sag Harbor, offering an experience that’s unpretentious and accessible.
For other restaurateurs, Nikki’s success in Sag Harbor highlights the potential of plant-based menus in trendy and upscale locations. Veganism is no longer a niche movement; it’s becoming mainstream, especially in communities where health, sustainability, and conscious consumerism are top of mind. By offering vegan options, businesses can cater to a growing audience without alienating traditional customers.
Photo Credit: Eric striffler
Collaboration with Chef Katsuji Tanabe
To develop her menu, Nikki partnered with Chef Katsuji Tanabe, a collaboration rooted in mutual respect and friendship. Together, they’ve crafted dishes that blend tradition with innovation. “If you want to do something new, you give it to people in familiar forms,” says Nikki. The result? A menu that marries 1940s and 50s American classics with the health-consciousness of the 60s counterculture movement.
This creative blend speaks to the broader appeal of veganism. By offering plant-based versions of beloved American dishes like hot dogs and burgers, Nikki is helping to make vegan food more approachable and mainstream. Restaurants that incorporate vegan options into familiar dishes can appeal to a wider audience while also contributing to the normalization of plant-based eating.
The Importance of Quality Ingredients
When it came to choosing the right vegan hot dog for her stand, Nikki experimented with various brands before settling on Field Roast. “People come in all the time and have a Not Dog and don’t realize that it wasn’t meat,” she says, highlighting the importance of taste and quality. Field Roast’s products offer a familiar taste and texture without trying to mimic meat too closely, which aligns perfectly with Nikki’s vision.
This emphasis on quality should be a key takeaway for other businesses. Offering vegan options that are flavorful and satisfying ensures that customers—whether vegan or not—have a positive dining experience. Quality ingredients that stand on their own can help shift perceptions and prove that vegan food doesn’t need to compromise on taste.
photo credit: eric striffler
Sustainability at the Core
Beyond the food, sustainability plays a central role in Nikki’s Not Dog Stand. Nikki explains that paying attention to the environmental impact of her business is a natural progression once you commit to plant-based offerings. From eco-friendly napkins to sourcing ingredients mindfully, every decision is made with the planet in mind, even if there’s room for growth. “We are by no means some bastion of sustainability,” Nikki humbly admits, but her efforts show that every small step counts.
For other restaurants considering adding vegan options or transitioning to a plant-based menu, sustainability can be a key selling point. Vegan menus inherently reduce a restaurant’s carbon footprint, and with mindful sourcing and operations, businesses can market themselves as leaders in the growing movement for eco-conscious dining.
photo credit: eric striffler
Why Other Restaurants Should Follow Nikki’s Lead
Nikki’s Not Dog Stand offers a blueprint for success in the plant-based food space. By creating a welcoming environment, offering familiar favorites in vegan form, and committing to sustainability, Nikki has crafted a business that resonates with a broad audience.
For restaurateurs, the takeaway is clear: offering vegan options—or going entirely plant-based—makes good business sense. It opens the door to new customers, positions the business as forward-thinking and sustainable, and taps into the growing mainstream acceptance of plant-based eating. As Nikki has shown, you don’t have to be vegan to create a successful vegan business—you just need to serve great food that everyone can enjoy.
Nikki’s Not Dog Stand is a shining example of how plant-based dining can appeal to all, from the vegan to the omnivore. For any business looking to stay relevant in today’s food landscape, adding plant-based options is not just a trend—it’s a necessity.
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