Grand opening of La Semilla in Atlanta, January 2023
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By Maximiliano D'Onofrio
When Sophia Marchese and her husband Reid Trapani were presented with the opportunity to open their own restaurant in Atlanta, the goal was already clear: to feed and educate as many people as possible through a 100% plant-based menu. Just two months after the opening of La Semilla in January, they have already seen the impact of this “lifestyle,” as Marchese defines it.
The restaurant is an offshoot of a vegan catering pop-up called Happy Seed. “Our idea was always to feed as many people as we can, to open their minds to a new lifestyle through food,” Marchese says.
Sophia Marchese and Reid Trapani
The couple had been growing their catering business for a couple of years when the COVID pandemic arrived. What initially seemed like a crisis turned into an opportunity.
“There were restaurants that were closed a few days a week, and we were able to take over their kitchens and expand our mission, even though we didn't have our own place yet,” recalls Marchese. So they were prepared when La Semilla opened its doors and they were finally able to translate all their knowledge and intentions into “creative healthy dishes.”
Due to her Cuban background, her experience in the sector and her passion for Mexican food, Sophia put together “a simple and humble menu but full of flavor. We recreate traditional recipes and dishes using only plants.”
Although it is an affordable menu with locally sourced ingredients, all options have a certain level of sophistication. “We have our Cuban sandwich, which is something simple and that has really surprised us, but for example, within the menu you can also find more sophisticated options, such as a dish made with the lion’s mane mushroom, which requires a meticulous and technical preparation.”
“Many customers are surprised and tell us: ‘If you cooked for me every day, I would be 100% vegan,’” Marchese says. “We like to see people get out of their comfort zone because maybe next time they’ll decide to explore another part of the menu.”
Marchese says her personal experience reinforces her belief in the value of a vegan diet: “When I was a student I worked cooking for a family. One of the members had cancer and so we put together a plant-based menu. She recovered and went on with her life, while a relative of mine had a similar diagnosis and died shortly after, without having changed any of his bad habits.”
Statistics indicate that the number of vegans has grown exponentially in the United States in recent years, which suggests La Semilla has plenty of room for growth. “The market is still on the rise,” Marchese says. “Similar options are not abundant here in Atlanta. It's still something new and fresh. It’s not just eating, it’s celebrating plants, understanding how much good it can do for the environment and animal welfare, in addition to the obvious health benefits.”
The Seed has been planted: Marchese and Trapani have seen their dream of feeding and educating as many people as possible come true, all within a world of exciting flavors that lead to a healthier lifestyle.
Maximiliano D'Onofrio is a freelance writer located in Olavarra, Argentina.