TASTE TEST PLANT FOOD AND WINE

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Matthew Kenney expands his vegan enterprise south of Santa Monica and into Venice with his latest venture, Plant Food and Wine.  

1009 Abbot Kinney, Venice, CA 90291

(310) 450 1009

 

By Olivia Perez 
Images by Shaun Jarvis

 


 

A newcomer to Abbot Kinney, Plant serves a health-conscious, vegan menu that focuses on flora-based meals. Chef Scott Winegard brings his expertise in grains, seeds, legumes and non-dairy cheeses to flavor dishes like a Mushroom Vegetable Burger to the absolute healthiest Banana Split you’ll ever eat. A big change from their first vegan restaurant, Santa Monica’s M.A.K.E, Plant features cooked food in an effort to appeal to more than just the vegetarian demographic. 

The new space, once occupied by Axe, houses 70 seats with indoor and outdoor seating, while LA-based farmer Courtney Guerra was commissioned to turn the outdoor space into an edible garden (complete with delicious flowers, which we sampled!). Although we love a good spaghetti Bolognese, Plant Food and Wine makes going vegan seem pretty easy to us. Check out our herbivore-approved selects, below.

  


THE CHEESE PLATE 

Smoked Cheddar and Mixed Herb, served with pickles, mustard seeds, and fennel crackers.

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THE ANCIENT GRAINS

Heirloom Beans, greens, pickles, sea vegetables, green tahini.

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THE RADISH TOAST 

Macadamia butter, sea beans, garden herbs

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THE MARKET GREENS

ThGreen beans, cherry tomatoes, fingerling potatoes, green olives, mustard seed dressing.

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THE ZUCCHINI CACIO E PEPE 

Sunflowers cream, spicy greens, green olive puree.

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THE ALMOND SEMIFREDDO

Market grapes, lemon thyme, bee pollen. 

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To make a reservation, at Plant Food and Wine, click here .

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