Matthew Kenney’s Plant Food and Wine Opens in Venice, California

Grilled, pickled and raw chilis with macadamia yogurt and spearmint. Courtesy of Plant Food and Wine.

Grilled, pickled and raw chilis with macadamia yogurt and spearmint. Courtesy of Plant Food and Wine.

Plant-based chef Matthew Kenney has an uncanny ability to make vegetables appealing to herbivores and omnivores, and now he’s bringing that creative flair to Venice, California.

The food guru’s newest spot, Plant Food and Wine, opens today, and the chic new space is offering an impressively unique menu for lunch, dinner and weekend brunch.

The 65-seat, flagship space in Venice is featuring a locally sourced, seasonal menu with a lengthy list of organic and biodynamic wines.

The restaurant is part of Kenney’s lifestyle brand, Matthew Kenney Cuisine. The brand runs several other eateries, including The Gothic in Belfast, ME; MAKE OUT in Culver City, CA; and the soon-to-open White Lotus in Miami, FL.

“Our goal is to create a space where we can share our expertise of the most nutritious and absolutely beautiful cuisine with locals and visitors,” said Kenney in a press release. “We are thrilled to bring this culinary evolution to life with Plant Food and Wine.”

Brussels Sprouts. Apple Cider. Mustard Seed.The menu includes raw and cooked foods, with items like grilled, pickled and raw chilis with macadamia yogurt and spearmint ($7); almond burrata with spiced fruit and biscotti ($12); grilled millet with aduki beans, summer squash, baby bok choy and carrot tahini ($16); a banana split with goji, hemp, maca, chocolate and strawberry ($12) and much more. There’s also a nine course Market Inspired Tasting Menu ($75).

An on-site, edible garden is also part of the lineup, and Chef Scott Winegard, Director of Culinary Operations, will be working with Urban Forager and Farmer Courtney Guerra in its creation and care.

Plant Food and Wine is open at 1009 Abbot Kinney Blvd., Venice, as of today.

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Hannah Sentenac, Editor-in-Chief

Hannah Sentenac, Editor-in-Chief

A wizard of words, lover of all living things and vegan mac 'n cheese master, Hannah is the Editor-In-Chief and Founder of Her writing has appeared in Live Happy magazine, the Miami New Times,,, and numerous other publications and websites. She's obsessed with vegan pizza and crop tops, and is totally addicted to the outdoors. You can reach Hannah directly at

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