Since we last spoke with Blenlly Mena, co-founder of Next Stop Vegan, a popular Dominican-owned vegan restaurant at 88 Livingston Street has been busy reimagining what plant-based Caribbean cuisine can be. After three years in Downtown Brooklyn, the team is taking their concept to the next level—and it starts with a name change.
Blenlly Mena, Co-founder
From Next Stop Vegan to NSV Creative Caribbean Kitchen
The restaurant is rebranding to NSV Creative Caribbean Kitchen, a shift that reflects its evolving mission. “We wanted to focus more on inclusivity,” Blenlly explains. “Some people see ‘vegan’ in the name and think it’s not for them. We want to break that stigma.” While the kitchen remains 100% plant-based, the new name emphasizes what truly sets them apart: creative, Caribbean-inspired cuisine that welcomes everyone through the door.
The Creative Force Behind the Menu
Blenlly credits her partner Javier Saba as the creative genius behind NSV’s diverse menu. Together, they’ve built the restaurant with their own hands, transforming familiar carnivore-forward dishes into innovative plant-based versions. “He’s the one recreating (plant-based versions of) stewed beef, salmon, and dishes that feel authentic to our culture,” she says. “I sell the product, but he creates it.”
Left: Alcapurrias, Top: Mini Monfonguitos, Bottom: Empanadas (Mac & Cheese and Sweet Plantain); Right: Quipes/Kibbeh
A Culinary Tour Through Latin America
The menu reads like a trip through Latin America and the Caribbean, with each dish telling its own story. Their empanadas stand out with unique fillings you won’t find elsewhere—Homemade Pizza Sauce with mushrooms, Sweet Plantain, and lentils with potato rather than the typical cheese or chicken.
The Alcapurrias, a beloved Puerto Rican street food, have been perfected to taste authentic while remaining entirely plant-based. Mofongitos feature shredded plantain cups that are crispier and more flavorful than traditional versions, stuffed with plant-based beef and house-made sauces. And their Calamares fritos, fried calamari, crafted from king oyster mushrooms, has been rated as one of the most authentic around.
The signature dishes showcase the depth of Caribbean cuisine. The Ropa vieja, traditionally a Cuban pulled pork dish with olives, is reimagined with plant-based protein seasoned like stewed steak. La Bandera represents the everyday Dominican meal—rice, beans, sweet plantains, and salad. The Chofan brings in the Asian influence prevalent in Dominican culture, anhomage to the Chinese immigrants who opened restaurants throughout the country decades ago.
Front: Sancocho, Back Row: Sweet & Spicy Oyster Mushroom Burger (with fries), La Bandera, The Chimi
Another standout is the Moro de guandules, a dish with coconut and pigeon peas that evokes the experience of eating fresh-caught fish by the Dominican shore. The Sweet and Spicy Oyster Mushroom Burger—their number one seller—comes loaded with three plantains and chipotle mayo on a pretzel bun.
Honoring Heritage and Memory
Some menu items carry deep personal meaning. Cesar’s Philly cheesesteak honors Javier’s late best friend who made legendary cheesesteaks. “We wanted to do something in honor of Cesar, Blenlly shares, “so we make the best Philly cheesesteak, but we make it vegan.”
The chimi is pure nostalgia—a traditional Dominican street food made with black beans and brown rice instead of beef, topped with cabbage, onions, and tomato on Portuguese bread. “It’s like, I went to the club, I’m a little twisted, I’m hungry, you pick up the chimichurri,” she laughs. “It’s nostalgic to that kind of feel.”
The sancocho, a traditional soup known in the Dominican Republic for its healing powers, has become a year-round favorite. “It’s the soup that brings you back to life,” Blenlly says. “It could be 100 degrees outside and somebody’s going to order sancocho.”
The Chimi
What’s Next for NSV
After three years of growth in Downtown Brooklyn’s diverse community, the team has big plans. They’ve transitioned from casual dining with disposable plates to a full sit-down service experience. Now they’re exploring franchise opportunities and eyeing expansion to Florida, Los Angeles, and even the Dominican Republic.
They’re also developing a distribution line for their signature empanadas and house-made sauces. “How do we make this bigger than just a brick-and-mortar restaurant?” Blenlly asks. The answer: by bringing NSV’s creative approach to plant-based Caribbean food to communities everywhere.
Stop by 88 Livingston Street between Court and Boerum Place to experience the evolution of Next Stop Vegan—or rather, NSV Creative Kitchen. Whether you’re vegan or not, this is Caribbean cuisine reimagined with creativity, passion, and flavor that speaks for itself.
