The Butcher’s Daughter
may have been born and bred in New York City, but it sits right at home among the ocean breeze and thoughtfully designed corridors of Abbot Kinney. Its bright and distinguished interior is the work of owner and designer Rachel Tierney, and features a harmonic blend of industrial elements outfitted with rustic materials like wood, brick, and of course, plenty of plant life. It is after all, a plant-based restaurant. Open for breakfast, lunch, and dinner, the lively vegan and vegetarian menu takes it beyond just another Venice Beach health café, thanks to the creativity of Executive Chef Richard Rea, formerly a sous chef from Superba Restaurant Group, and Pastry Chef Ignacio Zorzoli.
The spacious 3,200 square foot Venice location has it all: Indoor and outdoor seating, a pedestrian-friendly takeout window, full bar, free-flowing natural light, a wood-burning oven for pizza. A lightly stocked gift shop area welcomes guests into the space, offering a glimpse of the clean, airy, and somewhat minimalist ambiance. Even during peak hours like weekend brunch, The Butcher’s Daughter feels spacious and comfortable.
Brunch is where The Butcher’s Daughter really shines – in addition to vegan croissants and pastries, cold-pressed juices, and an extensive cocktail menu of course. On weekends, you’ll meet plenty of vegetarians and non-vegetarians alike who agree and line up early for a table. The menu boasts brunch classics with a wellness upgrade like their 9-grain French toast, coconut yogurt and granola, as well as heartier options like avocado toast benedict, huevos rancheros, and even a breakfast pizza.