Back in the 17th and 18th centuries, Parisian women hosted salons — private get-togethers where conversations centered on literature, philosophy, music and other intellectual topics. Nikki Hazamy likely didn’t have those in mind when she opened The Corner Beet a decade ago on a quiet corner in Capitol Hill neighborhood. But the cozy, plant-filled café has grown into its own version of those bygone assemblies: a community gathering place that serves quality vegetarian/vegan food and hosts a variety of enlightening events.

There is, however, a 21st-century twist, as we doubt those aristocratic women were drinking cold-pressed juices while listening to local comedians.

Those juices were the launching pad for The Corner Beet. Hazamy co-founded Gypsy Juice after moving to the Mile High City from New Jersey. She eventually opened the restaurant and expanded the menu to include coffee, tea and toasts. Over the years, the offerings have multiplied; today, the menu — which changes twice a year — covers breakfast (served until 3 p.m.), lunch and weekend brunch, with plenty of options for gluten-free folks or those with other food allergies. Almost everything, from pastries to soups to jams, is scratch-made, often using ingredients from local purveyors such as Grateful Bread Co., Jacob’s Mushrooms, Gluten Free Things, Pablo’s Coffee and Copper Door Coffee Roasters.

“People who are not vegan or vegetarian love our food,” general manager Mia Kate says.

That’s probably because the menu is meatless but familiar. Here, you’ll find a loaded breakfast burrito, an almost too-big-to-bite breakfast sandwich, toast topped with the house-favorite beet butter and pistachios, and indulgent treats such as maple-cinnamon doughnuts that are so flavor-packed they stretch one’s belief of what vegan pastries are.

The lineup of coffees and teas offers a similar blend of usual and unexpected, with superfood lattes featuring “functional” additions such as mushrooms and beet powder. Housemade syrups range from vanilla to honey-ginger to a seasonal offering.

The rise in popularity of plant-based protein, booze-free outings and awareness of the environmental impact of our diets certainly has benefited the long-standing eatery. The Corner Beet’s sunlit, wood-and-brick dining room — replete with fabulous root vegetable wallpaper — often is bustling with conversation. Diners overflow onto the sidewalk or meander through the attached Balanced Root Apothecary, which produces herbal teas and superfood powders for the eatery. (The restaurant and shop are part of The Roots Collective, a group of wellness-focused businesses on the same block; a yoga studio and sauna/cold plunge round out the quartet.)

“There is a very local, centralized neighborhood vibe here in the (middle of) a big city,” Kate says. “You see many familiar faces … even though neighborhoods like Capitol Hill have changed a lot.”

The Corner Beet has embraced the passage of time and manages to be trendy without pandering. Local artists’ works grace the walls and rotate every two months. There are no longer açaí bowls on the menu, but there is chocolate French toast at brunch. Shots here are always of the immunity kind (think: ginger and turmeric), but there is natural wine, seasonal cocktails, hard kombucha and mead (from Queen Bee Brews) on tap.

More recently, the café has expanded into evening hours. Monday Open Mics are a neighborhood standby, and A Very Khül Showcase is a stand-up comedy show on the second Wednesday of every month. There’s also a full calendar of vendor markets, workshops, tarot and astrology readings, and, soon, live music.

“This place changes with the seasons,” Kate says. “Spring brings a whole new energy.”