4.15.16

We’re long Time lovers of  (mostly) vegan food heaven, The Butcher’s Daughter. We fell head-over-heels for their healthy eating ethos when they popped up in Venice earlier this year (thank you NYC for sending it over our way!). Now they’re offering dinner for the first time since moving out west, and we have a feeling we’ll be living here all summer long…

To celebrate the menu, we joined Jenni Kayne and friends to explore the completely craveable plant-centric plates from their new dinner offerings. From small plates to salads and stone oven pizzas, most of the menu is a balanced babes dream come true. Get the rest of the photos here and try a few of our most-loved highlights…

3 Must-Haves From The Butcher’s Daughter Dinner Menu

The Cauliflower T-Bone

A thick slice of cauliflower is rubbed down with smoked paprika, roasted to perfection and served with enoki mushrooms, fennel and snap peas. Paired with a bright, hearty romesco sauce, this steak-impersonator successfully outshines it meaty counterpart!

The Planty Carbonara

This ligtened-up veggie-forward take on a classic carbonara uses spaghetti squash in place of spaghetti. Vegan versions of ricotta and bacon add incredible richness and depth of flavor. Wilted arugula and roasted cherry tomatoes kick up the brightness for a balanced bite.

The Kale Pizza

Yes, kale pizza – because there’s something for everyone. Housemade basil pesto is used as the base of this fired-to-perfection stone oven pizza. Sweet, creamy burrata makes this dish vegetarian, rather than vegan, but you’ll still get your veggie fix with micro kale and seasonal greens piled on top. A sprinkle of toasted pine nuts add a bit of crunch and nutty, buttery goodness.


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