Stevie enjoys dining at Land of Kush!
Read more about his visit here.
"The chef's haven't forgotten their proximity to the Chesapeake Bay, so they make a
vegan crab cake
that is second to none."
Baltimore City Paper, Sept., 2017
Please note that vegan crab cakes
are served only on weekends.
Meet the Owners
Land of Kush
Meet Naijha Wright-Brown and Greg Brown,
the amazing owners of the Land of Kush.
Find out why patrons of the Land of Kush are
passionate about the food, the place, and the good vibes.
"Pleasant surprises for meat eaters..."
Meet the Patrons
Mon - Sat 11 am - 9 pm
Sun 10 am - 8 pm
Sun. Brunch 10 am - 2 pm
Dine-in or Carry-out
"A native New Yorker, I was born in Manhattan’s lower east side (LES) and raised in the South Bronx. As a youth, I enrolled in a program called The Fresh Air Fund, I was introduced to gardening, farming, environmentalism, sustainability and the basics of healthy eating while spending summers in the Berkshires (Massachusetts). I am a people-person, with over 20 years of customer relations experience.
I have held managerial, technical and administrative positions at Verizon Wireless, Dow Jones Markets, Credit Suisse First Boston, and the former Chemical Private Bank. I hold a Masters degree in Business Adminstration from the University of Phoenix. The thought of owning a restaurant never crossed my mind until I relocated to Baltimore and met Greg.
That is when we birthed the “vegan soul food”
concept for The Land of Kush."
Video by MercyforAnimals.com
Voted "2015 Top 10 Baltimore Dishes"
bu City Paper
"It’s not just the food, it’s the overall experience!
We are Vegan Soul."
– Naijha Wright-Brown
Video from LandofKush.com
"who want an off-the-charts delicious
plant-based meal." Read more here.
"I was born to eat healthy. Chef Gregory Brown is almost strange to me. I had no intentions to become a chef. I fell into it by necessity. I’ve always had the vision to own a restaurant that catered to the health conscious crowd, but early on never really know how it would manifest.
I became a vegetarian in the late 90’s…cold turkey…pardon the pun. I found a cook book
on vegetarianism and decided to clean out my refrigerator and cabinets of all animal products and be a vegan. The only issue was I had never cooked like this before and some of the foods in the book were completely new to me. I was always taught that you can learn anything and with that mentality, I began to teach myself how to cook."
City Paper, 2017
Soul Food with SOUL