Like Cara C. I really want this restaurant to do well, and here's why: it's run by people who really believe in what they do, even though they may not have restaurant experience.  (One of the owners used to be a bail bondsman in a former life!)\n\nBean isn't much to look at from the outside, or the inside for that matter, but what they lack on the surface, they make up in heart and effort. \n\nNote: I'm not vegan and have had very little experience with vegan food. \n\nFood: A group of us went to Bean on a Saturday night, and tried a bunch of different dishes.  \n\nThe appetizers of buffalo wings wasn't very buffalo-tasting, but came with a cool dipping sauce and celery. The sweet potato nachos were more like sweet potato fries with \"sour cream\" and \"queso\" drizzle and out of the two, we thought this was the winner. \n\nMeatloaf: a bit spongy but the mushroom gravy made the dish hearty, and the grilled zucchini has a strong grilled/smokiness.  Big plus. The new side of the day was this tater-tot casserole, which had vegan sausage in it, and everyone around me thought it was the best thing we ate all night. \n\nTacos: This restaurant uses jackfruit in the tacos instead of tofu of seitan, and it's a nice alternative.  Think, the consistency of a firm mushroom, but not mushroomy. \n\nFYI: Juicyfruit gum is jackfruit flavored!  We learned this from our server!\n\nThe desserts were excellent.  Don't get me wrong, their pumpkin cheesecake, carrot cake cupcake, chocolate pie are not like regular baked goods with butter and eggs...but given they're vegan, I found them enjoyable.  (The pumpkin cheesecake was the winner of the evening.)\n\nBottom line, Bean does a nice job, and very affordable.  An iced tea,  main dish and dessert cost me just under $20. If they can dial up the flavor on some items, and tweak some recipes, I see the restaurant sticking around for a long time.