harm.less

Delis that deal in animal products are so five years ago. The new breed of butcher carves plants — not animals — and that’s the theme of Atlas Meat-Free Deli, a full-service vegan deli opening soon in Miami, Florida.

The new spot will launch in Miami’s Little River District in early 2017. The shop will sell all the usual delicatessen fare — sliced meats and cheeses by the pound, fresh sausages, burgers (on pretzel buns, no less!), piled-high pastrami on ryes, rib tips, meatball subs, salads, et al. All of the deliciousness, none of the cruelty.

The idea started in 2014 when owner Ryan Bauhaus opened the first incarnation of the deli inside Hollywood’s Yellow Green Farmer’s Market. A former cook (and carnivore), Bauhaus was disappointed in the plant-based meats and cheeses on the market. So, he decided to create his own fresh recipes.

Since then, he’s expanded his product line, gotten his handcrafted meats and cheeses into local eateries — and earned a reputation for making carnivore-friendly comfort food. Every weekend, enthusiasts of Atlas’ meaty treats flood Instagram with mouthwatering shots. (Like this one, for example.)

“Aside from any health benefits our food has, the mass appeal seems to be that our food resembles traditional comfort food that any carnivore would be proud to eat,” says Bauhaus. “Our goal is to create an environment that will be inclusive for anyone looking for good food, regardless of diet.”

Bauhaus’ foods are totally delicious, sustainable, healthier than the alternative — and easy on the animals.

Some of Atlas’ past specials at the farmer’s market location include: thick-cut pastrami topped with creamy slaw, Asian dill pickles, mozzarella, and sweet jam on a pumpernickel bun; sauteed peppers and meatballs with marinara sauce, parmesan and fresh herbs on a toasted hoagie roll; teriyaki bourbon meatloaf, tomato, lettuce, pickled onions, with cheddar cheese spread; and chorizo chili dawgs, among lots of other creative concoctions.

The new Miami storefront will have the same kinds of specials, with even more additions to the menu. It’ll also host brunches, BBQs, live music, and other events.  And with the new space, Atlas’ meats and cheeses will eventually be available for wholesale. “We are mostly focusing more on carry-out and prepared foods like a traditional deli, with a quick service model, and also have the ability to produce our products for wholesale distribution,” he says.

Atlas also has a mobile unit that can cater all kinds of events. Once it opens in 2017, Atlas will also be competing in the upcoming South Beach Food and Wine Festival’s Burger Bash — the only vegan burger in a contest of meaty proportions.

Seriously, isn’t it about time meat and dairy went the way of the dinosaur? Atlas — and others like it — are the future of food.

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