Chef Matthew Kenney to Open Plant Food and Wine

01/12/2015

Matthew Kenney Cuisine, the lifestyle brand known for providing innovative, high-quality food, health & wellness products and services, opens its new flagship restaurant, Plant Food and Wine, (1009 Abbot Kinney Blvd., Venice, CA) on Abbot Kinney (in the former Axe spot) early this year. The warm, welcoming space will have a selection of locally sourced fare in a seasonally crafted menu, enhanced by an extensive wine list of organic and biodynamic varietals.

The restaurant, designed as a communal gathering place, offers a unique experience around delicious, health-conscious food, in the indoor-outdoor setting. The 70-seat restaurant is designed with reclaimed wood, exposed beams, fire pits and greenery. A private dining and wine room, located across from the outdoor area is perfect for more intimate gatherings.

Plant Food and Wine is committed to maintaining the same high standards of quality and sustainability as Axe and remaining a staple for flavorful, healthy cuisine. What’s very cool is, the concept was picked by Joanna Moore, Axe owner, to take over the space. She is confident that Plant Food and Wine will continue with similar ideals as Axe.

Open for lunch, dinner and weekend brunch, Plant Food and Wine will offer a cutting-edge approach to plant-based meals with a seasonal menu of locally-sourced ingredients. Chef Scott Winegard, Director of Culinary Operations, who also oversees sister restaurant M.A.K.E., will work with Urban Forager and Farmer Courtney Guerra in the development of an onsite edible garden.

The dinner menu is arranged into Snacks, Small Plates, Large Plates, Cheese, Sides, and Desserts. Sharable options include Chilies prepared grilled, pickled, and cured, served with Macadamia Yogurt and Spearmint and Farro with tomato, saffron, and fennel seed. Starters include Almond Burrata with spicy winter fruit and biscotti, Roasted Cauliflower with concord grape, buckwheat, and tarragon; and Hass Avocado with watermelon radish, sun-dried olives, sprouts, and tahini. Larger plates include Salt-Baked Baby Roots with heirloom spelt berries, hazelnut, Meyer lemon, and watercress; Mushroom “Bouillabaisse” served with black garbanzo, sea palm, braised fennel, saffron, and Pernod; and Buckwheat Spatzle with mustard greens, sunchoke puree, and sunflower seeds. Rounding out the meal, there’s a selection of house-made tree nut cheeses served with pickles, mustard seeds, and fennel crackers or desserts like Aerated Chocolate with cloud ice and cacao-filbert brittle; a Peach Tart with miso mascarpone and lemon balm; and a Carrot Parfait with the flavors of lemongrass, kaffir, and coconut.

Plant Food and Wine also offers a Market Inspired Tasting Menu($65+). Brunch, served on Saturday & Sunday, 11 am-2:30 pm, with a selection of savories, sweets, salads, and a coffee and tea program. The beverage menu features coffee from San Francisco-based Sightglass Coffee Roasters, teas from Red Blossom Tea, and a selection of additional drinks including Rhubarb Lemonade, Valhrona Hot Chocolate, low-proof wine based and craft non-alcoholic cocktails.

The curated wine program is focused on organic and biodynamic vineyards with varietals sourced from across the globe. You’ll find Quericabella, an Tuscan producer whose dedication to vegan and organic wine will be staples of the Plant Food and Wine list.

By Whitney

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