A Vegetarian Slaughter House: Venice Welcomes the Butcher’s Daughter

By Jose Picon
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Vegetarians rejoice! No longer shall you booze the night away with friends; no longer shall you order from the sides menu while your plus one harks away at a steak. The Butcher’s Daughter has had enough! No more bloody meat products that she’s despised her whole life; the Butcher’s Daughter is the vegetable slaughterhouse for the urban herbivore.

After much acclaim received from the first location in New York, the café and juice bar is doubling down with their second flagship location on Abbot Kinney, “a place that feels like a natural home for our brand,” says Heather Tierney, Founder & Creative Director of the Venice eatery.

The 3,200 square-foot café, lacking the 20 degree weather and crowded streets of the east coast counterpart, will be located in the heart of Abbot Kinney, just a salad toss away from the PCH.

The Butcher’s Daughter is setting the standard for what a thoughtful, clean, healthy meal should be without the $400/meal price point,passionately proclaims Kamden Watson, Director of Operations and Wine Director.

Their menu boasts a daily-changing, locally sourced ingredients that to help support community sustainability that are nutrient dense, vegetarian, and non-dairy.

Their Abbot Kinney location will bring over New York favorites like the Spicy Kale Salad–made with local kale, avocado, almond parmesan, toasted almonds, crispy shallots and 7-grain croutons—as well as introducing AK exclusives like the Vegan Pizza and Cauliflower Steak.

Executive Chef Nicolas Torrent will be expanding the menu by producing all ingredients in-house, from the dough used in their vegan pizza to the daily handmade pastas.

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Once your universe turns upside down by the thoughtfully crafted and innovative menu (not to mention the masterfully fabricated cocktails and eclectic selection of private label wines and imported craft beers) Ignacio Zorzoli— who’s previously crafted pastries from some of Gods of the LA food scene such as Bottega Louie, Bouchon Bistro, and Maude—will be baking vegan pastries and desserts such as rich, vegan chocolate cakeszucchini flax muffins, fresh loaves of sourdough, 7-grain, French baguettes and many others.

 

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The Butcher’s Daughter  has matured from a café and juice bar to a marvel of beauty. The spot is all grown up now; its a lifestyle.

What’s so special about The Butcher’s Daughter anyway? I mean besides their artisanal market selling fresh loaves of bread, cold pressed juice, wine, gifts, ceramics, a café on the “coolest block in America” serving breakfast, lunch, and dinner with high-caliber, locally sourced ingredients, a premium juice truck roaming  the entire perimeter of West LA, and a Bungalow + Breakfast experience, designed entirely by Heather Tierney, in the Venice Canals?  I guess nothing.

 

The Butcher’s Daughter | 1205 Abbot Kinney Blvd, Venice, CA 90291  

Opens December 20th

 

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