The Falafel Stack is inspired by nachos with a falafel base. Photo by Jordan Allen Images

Plant Joy, a plant-based restaurant, will take the final food hall space in Camp North End’s Gamma Goat building. The outdoor food hall is home to Bleu Barn North End, La Caseta by the owners of Savor, and SARU ramen restaurant. Plant Joy, the fourth restaurant, will open in November.

Julia Simon, founder and executive chef of Nourish, a popular vegan food delivery service, opens the concept with partner Erik Berns.

The menu at Plant Joy will share the same priorities as Nourish: local and sustainable sourcing and quality ingredients to make healthy plant-based meals. Some of Nourish’s most popular items will be on the menu, which will include a chickpea crepe, vegan croissants, and a Falafel Stack. The kitchen will be run by chef Sara Whittlesey, who comes to Plant Joy from Crepe Cellar.

“We’ll be offering some of the healthiest, most sustainable food in town,” Simon said in a statement. “It is locally sourced, nutrient dense, organic, delicious vegan goodness. We truly believe that food can be curative and good in every way, and we want our guests to experience that.”

The Camp North End stall will be decorated with a veggie-focused mural, and will be a low-waste concept. Nourish customers can also pick up their meals at Plant Joy.