Soda Club

Nice when an Italian concept chooses to go purely plant-based. The hip Soda Club consciously made this choice and they are being rewarded for it. Now seen purely from an Italian point of view, that step is not so difficult if you keep it to "anti pasti" & "pasta" preparations, work seasonally and use the natural aromatics that underline the southern cuisine of Europe. Why don't more Italian restaurants or concepts choose this approach?