South Bay Eatery Ranked No. 1 on Yelp’s Top 100 Vegan Restaurants in U.S.

Looking for ways to prepare clean, healthy foods that are also delicious and accessible, South Bay residents Jason Cervantes and Scarlett Curtis opened their wildly popular lil’ Vegerie restaurant in Redondo Beach two years ago and have been busy winning over customers ever since. In fact, the chef-driven, plant-based take-out eatery recently landed at No. 1 on the list of Yelp’s 100 best vegan restaurants in the United States.

With combined restaurant and nutrition experience – Cervantes worked in restaurant operations and Curtis is a nutritionist and vegan – the pair looked for assistance regarding the business aspects of their venture. So, they reached out to the Small Business Development Center, also known as the South Bay SBDC hosted by El Camino College, for guidance with the various aspects of starting and running a restaurant. Cervantes found information about pitching to investors, legal structure and permitting, financial forecasting, and business planning. After becoming a client of the South Bay SBDC in 2020, the couple was ready to open lil’ Vegerie in 2022.

“SBDC advisers Larry Johnson and Mike Dedonato were instrumental in answering all my questions and guiding me through the process,” Cervantes said. “We appreciate their help!”

Part of El Camino’s Business Training Center, the South Bay SBDC provides education and training that strengthens the economic viability and prosperity of businesses. The SBDC is also a member of a national network, offering no-cost business advising by small business experts, help with securing debt/equity financing, and no-cost/low-cost educational events.

The lil’ Vegerie is one of countless small businesses that has worked with the South Bay SBDC to get the advising and training they needed to think big and take the next step toward success.

“The SBDC is a valuable no-cost resource for entrepreneurs to start and/or grow their business,” said SBDC Director Starleen Van Buren. “The goal of the program, supported in part by the federal and state government, local funders, and El Camino College, is to help businesses like lil’ Vegerie succeed and provide positive impact to the local economy.”

Developing the concept for lil’ Vegerie during the pandemic, Cervantes started experimenting with different recipes to create vegan meals for Curtis that contributed to her health and wellbeing. It was during this time that they realized their method of cooking – without soy, gluten, animal products, and processed food – could translate into a successful restaurant. Cervantes isn’t a vegan, but he has steered his eating habits toward more healthy choices.

Cervantes and Curtis also hired a team to bring the restaurant together, including a chef who helped build lil’ Vegerie’s menu that features items such as portobello strips in a Philly cheesesteak bowl and barbeque jackfruit in a Tex-Mex bowl to introduce all kinds of eaters to vegan foods. The menu also includes a mushroom carne asada, ahi beet poke bowls, cauliflower shawarma, soups, salads, and desserts, plus pressed fresh juices and frescas.

News of lil’ Vegerie’s good food that also tastes good has spread throughout the South Bay and beyond. Among the overwhelmingly five-star reviews, one Yelp reviewer proclaimed, “I'm not a vegan and I had the best experience eating healthy plant-based food.” Other reviews highlight the restaurant’s hearty portions, fresh ingredients, and amazing flavors – along with ample praise for the friendly and efficient staff: “They went above and beyond to make sure we were happy.”

Learn more about the South Bay SBDC online or contact the office at 310-225-8277.