LIL Lotus - nachos sin carne, credit SLC Vegan group
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LIL Lotus menu

The following information was recently updated on January 16, 2018

LIL Lotus is a 100% vegan friendly restaurant in the heart of Sugar House. Opening in the former Shawarma King space next to Tsunami the new restaurant offers a diverse menu of plant based dishes that range from Asian to Mexican to American in inspiration.

The following LIL Lotus menu us dated December 2017. All entrees (adult) are priced $9.95:

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We are not affiliated with this business. Prices, ingredients, nutrition and menu options are provided only as a reference and may be outdated and incorrect. Always confirm prices directly with the listed businesses.

Lil Lotus menu - page one
Lil Lotus menu – page one
Lil Lotus menu - page two
Lil Lotus menu – page two

The above LIL Lotus was sent by a site reader in December 2017.

What are the hours for LIL Lotus

Monday noon – 8 p.m.
Tuesday noon – 8 p.m.
Wednesday noon – 8 p.m.
Thursday noon – 8 p.m.
Friday noon – 9 p.m.
Saturday noon – 9 p.m.
Sunday closed

What else should I know about LIL Lotus

Cuisine: 100% Vegan
Don’t miss:
Reservations: No
Parking: Minimal, on site parking lot
Alcohol: No
Service and atmosphere: Casual

Where LIL Lotus located

2223 S Highland Drive,Salt Lake City, UT 84106
(801) 906-0637

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Hi, I’m Stuart, nice to meet you!  I’m the founder, writer and wrangler at Gastronomic SLC - Utah's biggest and oldest online food magazine; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune.  I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV shows.

I’m a multiple-award winning journalist and have covered the Utah dining scene for the better part of fifteen years.   I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand.   I started SLC Menu more than a decade ago, as somewhere to house all those hard to find menus I picked up during my food writing travels.